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Appams (Fermented Rice and Coconut Pancake)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2255.5263
Energy (kCal)223903.1
Carbohydrates (g)5954.6762
Total fats (g)22921.9758
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the idli rice (white glutinous rice) for 4-6 hours. | 2. In a bowl add a little lukewarm water and add the yeast and sugar,stir and keep aside for 15 minutes or till frothy. | 3. Grind the rice with the coconut and jaggery in your mixer or food processor till you get a smooth batter.It should be of a pourable consistency. | 4. When the yeast mixture is frothy,stir in the salt till it is dissolved and add it to the batter you have prepared. | 5. Keep the batter closed in a warm corner of the kitchen to ferment overnight. | 6. .In the morning, heat a skillet,add half a teaspoons of sunflower oil, and pour a ladel of batter in the centre of it and move the pan around so that the batter spreads. | 7. you will notice holes appearing in the pancake almost immediately. | 8. Flip it over when the sides begin to brown and cook for a minute. | 9. Serve with sweetened coconut milk or just as it is. | 10. Enjoy! :). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 4 cups 2715.8 564.25 55.79600000000001 23.68
    jaggery 3/4 cup - - - -
    coconut 1/2 cup grated 193.8 22.0362 1.3303 11.8958
    rice 1/2 cup boiled 2715.8 564.25 55.79600000000001 23.68
    white sugar 1/4 cup 193.5 49.99 0.0 0.0
    water 400 coconut 220800.0 5318.4 2198.4 22886.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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