Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cup: Rice-soak in water with daal
- 1 cup: Urad daal dhuli-soak for 4 hours
- 1 cup: Coconut-grated
- 1 tbsp: Methi dana
- 1 tsp: Salt or to taste
- An appam maker or a small, shallow kadahi- 6”-8” diameter on top Oil to cook
Directions
Drain the water out of the daal mixture and grind together with the coconut and salt.
Leave to ferment 6-7 hours, or overnight.
When fermented, add enough water to make it a pouring consistency.
Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.
When hot, pour about L cup batter in the kadahi.
Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
Cover, lower the heat and cook, till the edges start lifting (about a minute).
Uncover, ease out the appam thus formed and transfer on to a serving plate.
Continue thus with the rest of the batter.
You might have to grease again only after 3-4 appams
Category:Indian Recipes
Category:South Indian Recipes