4 Serves
94 Mins
8 g
41 g
16 g
Soak the raw rice in water for several hours, then grind it with coconut milk, sugar, and yeast to create a smooth, thin batter.
Ingredients, vitamins, and health benefits
Coconut Milk
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
68 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
363 mg / 4,700 mgSodium
169 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Allow the batter to ferment in a warm place until it has risen and become airy.
Heat the Appachatti over medium heat and lightly grease it with a small amount of vegetable oil.
Pour a ladle of batter into the center of the pan and swirl it to coat the sides, creating a thin layer.
Cover the pan and cook until the edges are golden and crispy and the center is soft and cooked through.
Yeast
Sugar
Raw Rice
Vegetable Oil
Salt
Salt And Pepper
Vitamin A
1 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
68 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
363 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0
g0
g0
g
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g