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Bean Sprout Salad

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Recipe By : Niru Gupta
Type: Snacks Serving: 20-25


  • Parboiled Rice (Sela Chawal) 3 cups ]
  • Husked Black Gram (Urad Daal Dhuli) ¾ cup ] soak for 4 hours
  • Fenugreek Seeds (Methi Dana) 1 tbsp ]
  • Coconut, grated 1 cup
  • Salt 1 tsp or to taste
  • An appam maker or a small, shallow kadahi— 6”-8” diameter on top
  • Oil to cook the appams


  • Drain the water out of the rice and daal mixture and grind together with the coconut and salt.
  • Leave to ferment 6-7 hours, or overnight.

  • When fermented, add enough water to make it a pouring consistency.

  • Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.

  • When hot, pour about ¼ cup batter in the kadahi. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.

  • Cover, lower the heat and cook, till the edges start lifting (about a minute).

  • Uncover, ease out the appam thus formed and transfer on to a serving plate.

  • Continue thus with the rest of the batter. You might have to grease again only after 3-4 appams.

  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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