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Recipe Name: Appams Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Plain rice, not long grain
2 Cup(s) Parboiled rice
3 Tablespoon(s) Urad dal
1 Teaspoon(s) Fenugreek seeds
1/2 Teaspoon(s) Sodabicarb
1 Coconut grated
Wash and soak rices, dal, seeds together for 6-7 hours. Grind to a
smooth batter, add salt and keep overnight. Keep batter thick as
coconut milk will be added. Grind or scrape coconut, soak in 2 cups
warm water for 15 minutes. Blend in a mixie, strain and extract thick
milk. Mix soda and coconut milk into batter. Apply a little oil on a
non-stick or heavy griddle. Pour a ladleful of batter on hot griddle.
Hold handle and rotate and tilt griddle quickly such that its full
base is covered with batter. Do not spread with spoon. A thin dosalike
pancake must be the result. Stack or eat immediately with chutney,
curds, gravy vegetables or pickles. Making time: Overnight recipe
Makes: 25-30 appams Shelflife: Refrigerate batter for 2 days. Add
salt only 2 hours before using. Converted by MC_Buster. Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 401
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 8.8mg
Potassium: 205.5mg
Carbohydrates: 84.5g
Fiber: 3.8g
Sugar: <1g
Protein: 10g

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