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Appam

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Ingredients

Adjust Servings:
1 cup water
3 gm yeast
2 tbsp sugar
1 cup grated coconut
2½ cups rice
1 cup idli rice
A handful of flattened rice
2 tbsp oil

Appam

Features:
  • Veg
Cuisine:
  • 20 mins
  • Serves 8
  • Easy

Ingredients

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Appam is a popular breakfast dish in Kerela. It’s basically a pancake made from a mixture fermented rice batter and coconut milk. Appam is nutritious, inexpensive, and easy to digest. For a change, try our appam recipe for appam for breakfast instead of run-of-the-mill cereal and cornflakes.

Health Benefits:

From the coconut milk, to fermented rice flour and flattened rice, everything about the appam is thoroughly healthy, so much so that, it can easily find its way to one of the healthiest breakfast dishes in the world! Coconut milk, and coconut, is extremely rich in essential fats and dietary fiber. Fermented rice flour provides just the amount of energy to help kick start your day. Besides, fermented rice flour is incredibly beneficial for gut health.

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How to make Appam

  • Soak rice overnight.
  • Grind soak rice with grated coconut and sugar.
  • In a bowl, add 2 – 3 tbsp water, a pinch of sugar, and yeast and stir well.
  • Add proofed yeast to the batter.
  • Heat a shallow pan over high flame and glaze with oil.
  • Pour a cup of batter and swirl the pan around until batter reaches the edge of the pan.
  • Cover the pan with a lid for a minute or two.
  • Garnish appams grated coconut and serve with korma, chickpea curry, or sweetened coconut milk.

Nutrition:

This appam recipe provides:

   1250.50 gm calories

   122.5 gm carbohydrate

   22 gm protein

   12.8gm fat

   36.5 gm fiber

Trivia

  • Traditionally, toddy is used instead of proofed yeast to ferment appams. Toddy is an alcoholic drink made from the sap of palm trees.
  • Toddy goes by various names in regions across the world: kale in Kerela, matungo in Cameroon, kithul ra in Sri Lanka, htan yai in Myanmar etc.
  • Appams are traditionally cooked in earthen pots called appachatti.
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