Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Kefir | 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
- 1½ cups uncooked white rice
- 1½ cups fresh grated coconut
- 1 tablespoon sugar
- 1 teaspoon salt , or to taste
- 2 tablespoons white rice , cooked
- water for soaking rice, and 2 to 2½ cups for grinding
- ½ teaspoon yeast or kefir , to start the ferment (optional)
Directions
Soak the raw rice in water.
Grind the soaked rice until about ¼ ground.
Add the grated coconut along with a little water and continue grinding.
Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.
Transfer it to a wide open container and leave it to rise overnight.
The next morning, add salt and refrigerate the batter until use.
To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil (coconut or any other refined oil) or ghee.
Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
Cover the pan with a hot lid and remove the appam with a spatula after 2–3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.