by Tarla Dalal
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Added to 862 cookbooks
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Kerala is famous for appam. This recipe makes a difficult dish easy to cook.
- Wash and soak the rice for 2 to 3 hours. Drain.
- Grate the coconut, add 2 cups of water and extract the coconut milk. Strain.
- Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
- Mix the yeast with a little warm water, add to the rice paste and mix well. The batter should be of dropping consistency.
- Cover and keep for 2 to 3 hours. Then add the spinach puree.
- Heat an appam kadai or a deep non-stick tava and grease it lightly with oil.
- Pour 1 big spoon of the batter into it. Slowly rotate the batter on the tava so that a thin layer forms on the side while the middle remains thick.
- Cover and cook for 1 minute. The middle part will be fluffy.
- Repeat for the remaining batter.
- Serve hot with vegetable stew.
Nutrient values per serving
|Vitamin A||584.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||3.1 mg|
|Folic Acid||16.9 mcg|
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