STEP 1.Soak urad dal and idli rice separately for 4-5 hours.
STEP 2.Grind the lentils and rice, mix it in a bowl and let the batter ferment for 8-9 hours.
STEP 3.Take the prepared idli batter in a mixing bowl and add some water if the consistency is thick.
STEP 4.Add salt as per required and add chopped onion, chopped green chili, chopped coriander, chopped curry leaves in the bowl.
STEP 5.Adding grated ginger is optional.
STEP 6.Heat the appam pan and add oil .
STEP 7.Add 1 tbsp of prepared batter in the pan and cover and cover the lid, after 2 minutes turn the appam/punugulu and cook for another 2 minutes.
STEP 8.Once the appam receives a golden brown colour, remove them from the pan and serve.
Nutrition value
712
calories per serving
4 g Fat33 g Protein132 g Carbs19 g FiberOther
Current Totals
4 g Fat
33 g Protein
132 g Carbs
19 g Fiber
MacroNutrients
Carbs
132 g
Protein
33 g
Fiber
19 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
106 mg
Iron
12 mg
Vitamin A
792 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
137 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
296 mg
Manganese
3 mg
Phosphorus
558 mg
Selenium
28 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
