- Serves
- 4
- Portion
- 2 appams
- Time
- Soak 5 h · ferment 8 h
- Texture
- Soft centre
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Mild; Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | 1 cup, soaked 5 h | 200 g | 1000 g | |
| Coconut, fresh grated | ¾ cup | 60 g | 300 g | |
| Rice, white basmati (raw) | 2 tbsp cooked rice (or poha) | 20 g | 100 g | |
| Mishri / sugar | 2 tsp | 10 g | 50 g | |
| Rock salt (sendha namak) | ½ tsp | 2.5 g | 12.5 g | |
| Water | 1 cup | 250 ml | 1250 ml | |
| Coconut oil | for pan | 5 g | 25 g |
Method
How to cook it
Step 1: Grind soaked rice, coconut and cooked rice smooth with water.
Step 2: Add mishri; ferment 8 hours in a warm place.
Step 3: Add salt; pour a ladle into a hot appam pan and swirl.
Step 4: Cover and cook 2 minutes until the centre is spongy; serve with stew.
Nutrition
Per serving, estimated
267kcal
Energy
4.6g
Protein
6.5g
Fat
47.7g
Carbohydrate
2.1g
Fibre
0.6g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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