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Appam Pancake



Appam Pancake
 
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 20
Prep time:
Cook time:
Total time:
 
This honeycombed pancake traces its origins to India's Western costal district, the Konkan.
Ingredients
  • 1 cup raw rice, preferably unpolished
  • ½ cup poha (flattened rice flakes)
  • 1 cup yoghurt
  • 4 tsp jaggery (gur)
  • ¼ tsp turmeric powder (haldi)
  • 4 tbsp grated coconut
  • 2 tbsp oil(for cooking)
  • salt to taste
Instructions
  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.
Notes
Goodness Guide :
This rather unusual breakfast dish is low in fat.
It provides complex cabohydrates, iron and B-Group vitamins.



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