Appam (Lacy rice pancakes)

Appam (Lacy rice pancakes)

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Servings: 4
Calories: 647


  • 14 oz Rice raw
  • 1 cup Rice cooked
  • 2 tbsp Sugar
  • 3 1/2 oz Coconut nariyal, grated
  • 1/2 tsp Yeast
  • Vegetable oil for shallow frying


  • Grind the raw and cooked rice, sugar, coconut, with enough water to make a batter of pouring consistency.
  • Mix in the yeast and leave the batter to ferment overnight.
  • Heat a heavy-bottomed vessel; rub a little oil and pour 2 tbsp batter. Twirl the vessel around till the batter coats it. Sprinkle some oil and cook covered for 2 minutes or till the base is golden and the top surface is soft and pale. Remove and repeat with the remaining batter.
  • Serve hot with lamb stew or egg masala.
Calories: 647 kcal
Carbohydrates: 127 g
Protein: 12 g
Fat: 9g
Saturated Fat: 8 g
Sodium: 13 mg
Potassium: 270 mg
Fiber: 5 g
Sugar: 8 g
Vitamin C: 1 mg
Calcium: 45 mg
Iron: 2 mg
Dishes Bread
Cuisine Indian
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