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Recipe Name: Appam  
 
Category: Indian Regional Sub Category: Kerala

 

Prep Time Cook Time Serves
360 mins 20 mins 15
 

 

Ingredients:

Rice-soak in water with daal   3 cup
Urad daal   1 cup
Coconut grated   50 g
Methi seeds   1 tbsp
Salt to taste  
An appam maker   6"-8" (diameter on top )
Oil   3 tsp
 

Method:

  • Drain the water out of the dal mixture and grind together with the coconut and salt.
  • Leave to ferment 6-7 hours, or overnight.
  • When fermented, add enough water to make it a pouring consistency.
  • Heat Oil in the appam maker.
  • When hot,pour batter in the kadahi.
  • Turn the appam maker around swiftly, to let a thin layer rise up The center being thicker.
  • Cover, lower the heat and cook, till the edges start lifting (about a minute).
  • Uncover, ease out the appam thus formed and transfer on to a serving plate.
  • Continue with the rest of the batter.
 
Tags:   Appam, appam , water , maker , when , batter , daal , cover , rise , center , thicker , being , layer , let , pour , hot , kadahi , turn , lower , swiftly , thin
 
Suggested Variation
There is no suggested variation for this recipe
 
 
 
appam
 
 
Nutrition Facts
 
Serving Size   -
 
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Sugars    
Protein  
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs