Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
771
Calories
22g
Protein
41g
Fat
82g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
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
- 4 cup: Rice
- 1/4 litre: Milk
- 3 no: Eggs
- 2 cup: Powdered sugar
- 1 teaspoon: Cardamom powder
- Coconut oil as required
Directions
1
Wash and soak the rice for two hours.
2
Grind the rice with milk to a thick batter.
3
Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well.
4
Heat oil in a pan and dip the achchappam mould in it for a minute.
5
Dip the mould into the batter and then dip it in the hot oil.
6
Fry along with the mould.
7
Tap the mould for the appam to separate.
8
Repeat the same till the batter is over.
9
Category:Indian Recipes
10
Category:South Indian Recipes
Recipe sourced from
fandom