Kerala Recipes
 
Appams  
   
25 Appams

Ingredients
2 cups plain rice(not long grain) 2 cups parboiled rice
3 tbsp. urad dal 1 tsp. fenugreek seeds
1/2 tsp. sodabicarb 1 coconut grated

Method
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. Makes: 25-30 appams

NUTRIENT COMPOSITION PER APPAMS

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 79 Carotene( g ) 0.68
Protein (g) 1.67 Vitamin C  (mg) 0.0
Carbohydrate (g) 14.17 Mg  (mg) 16.82
Fat (g) 1.76 Na  (mg) 0.72
Fibre (g) 0.192 K  (mg) 14.4
Minerals (g) 0.202 Mn  (mg) 0.07
Calcium  (mg) 4.69 Zn  (mg) 0.17
Phosphorus  (mg) 40.77 Cr  (mg) 0.001
Iron  (mg) 0.27    

Modification
Reduce amount of coconut used

Ingredients
2 cups plain rice(not long grain) 2 cups parboiled rice
3 tbsp. urad dal 1 tsp. fenugreek seeds
1/2 tsp. sodabicarb 1/2 coconut grated

NUTRIENT COMPOSITION PER APPAMS

MACRONUTRIENTS
Energy (Kcal) 70
Protein (g) 1.58
Carbohydrate (g) 13.91
Fat (g) 0.93
Fibre (g) 0.12
Minerals (g) 0.182