Appam Pancake


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Added to 286 cookbooks   This recipe has been viewed 40566 times

This honeycombed pancake traces its origins to India's Western costal district, the Konkan.

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Preparation Time:    Cooking Time:     Serves 20.
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Ingredients


1 cup raw rice, preferably unpolished
1/2 cup poha (flattened rice flakes)
1 cup yoghurt
4 tsp jaggery (gur)
1/4 tsp turmeric powder (haldi)
4 tbsp grated coconut
2 tbsp oil(for cooking)
salt to taste

Method
  1. Soak the rice for 4 to 5 hours. Drain.
  2. Add the poha, yoghurt, approx. 1 teacup of water, jaggery, turmeric and salt and blend in a mixer to form a thick and smooth batter.
  3. Cover and keep overnight. Add the coconut. If the batter is too thick, add a little water.
  4. Lightly grease a non-stick tawa with a little oil. Pour 2 tablespoons of batter on the tawa (griddle) without spreading it. Cover with a lid and cook on a medium flame till the lower side is light brown.
  5. Repeat with the remaining batter using the remaining oil.
  6. Serve hot with coconut chutney.

Tips
  1. Goodness Guide :
  2. This rather unusual breakfast dish is low in fat.
  3. It provides complex cabohydrates, iron and B-Group vitamins.

Nutrient values Per Piece :
ProteinChoFat
2.4 g18.1 g3 g

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