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Appams

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.6985
Energy (kCal)2735.84
Carbohydrates (g)460.2641
Total fats (g)79.5386
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the raw rice in water for around 3-4 hours. | 2. Scrape the coconut. | 3. Grind the rice with the coconut and the cooked rice till very fine. | 4. Keep it overnight or for 8 hours (not refrigerated) Early next morning (three hours before making the appams) add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (I prefer the yeast) Mix well (add more milk if required to get the consitency of pourable batter) Cover and keep aside for 3 hours. | 5. Now heat a non stick wok. | 6. (kadhai) Pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter. | 7. Cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy. | 8. The sides will seem lacey and the centre will be thick like an idli. | 9. This dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (Indian style with coconut milk) ANd yes do try it with maple syrup or as it is (as my son enjoys it). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 2 1357.9 282.125 27.898000000000003 11.84
    coconut 1/2 702.69 30.2316 6.61 66.4776
    rice 1 cup cooked 675.25 147.9075 13.1905 1.2209999999999999
    milk 1 glass - - - -
    sugar 2 -3 teaspoons 0.0 0.0 0.0 0.0
    salt - - - -
    baking soda 1 pinch 0.0 0.0 0.0 0.0

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



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