4 Serves
65 Mins
Prepare the fermented rice and coconut batter by ensuring it has reached the proper consistency and fermentation level.
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IndianVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
6 mg / 4,700 mgSodium
26 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the Appachatti over medium heat and lightly grease it with a small amount of cooking oil.
Pour a ladle of the fermented rice and coconut batter into the center of the Appachatti and swirl the pan to coat the sides evenly.
Cover the pan and cook until the edges are golden brown and the center is soft and cooked through.
Carefully remove the Appam from the pan and serve hot.
1
g27
g0
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Indonesian
Indian