|Rice||2 Cup (32 tbs)|
|Jasmine rice||1 Cup (16 tbs) (Cooked)|
|Coconut||1⁄4 Cup (4 tbs), grated|
1. Soak the Idli rice for about 4 hours
2. Grind together the soaked rice, the cooked rice and grated coconut with a little water to make a smooth paste.
3. Mix in sugar and yeast and let ferment in a warm place
4. Add salt to taste. We don't add salt in the previous stage because it would demote the fermentation process.
5. Check for the consistency, if the batter is too thick then add a little water to thin out.
6. Heat a griddle over high heat until smoking then reduce heat to medium.
7. Pour a ladle full of the mixture and pour in the center of the hot griddle.
8. Holding the handle of the griddle swirl the pan so that the batter spreads over the entire surface of the base.
9. Cover with a lid and let cook for a minute until dry. There is no need to flip the appam.
10. Remove to a plate and continue making the remaining appams in the same way.
11. Serve them immediately with either sweetened coconut milk or chutney of your choice. They can also be served as a side to curry or stew.
Serving size: Complete recipe
Calories 2177 Calories from Fat 77
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 6.6 g33%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 410.5 mg17.1%
Total Carbohydrates 471 g156.9%
Dietary Fiber 6.7 g26.8%
Sugars 16.7 g
Protein 40 g80.4%
Vitamin A Vitamin C 1.1%
Calcium 19.4% Iron 19.4%
*Based on a 2000 Calorie diet