Mung Sprouts Appam

Recipe by
Total Time:
4-8 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 4 cups - raw rice
  • 1.5 cups - coconut grated
  • 1.5 cups - cooked left over rice
  • 1 cup - mung Sprouts
  • 1/2 tsp - bicarbonate of soda
  • Salt, to taste

How to Make Mung Sprouts Appam

  • Soak the raw rice in water for 4 hours.
  • Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night.
  • Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
  • I made these appams in a special pan used for appams, but if you don't have this you can also make it in normal pancake pans.
  • To make the appam, take a ladle full of batter and pour it in the pan, swirl it around and close it with the lid. Cook for 2 to 3 minutes in medium heat or until the appam is completely cooked in the middle.
  • Serve the appam warm with thali kari aanam.
  • Recipe courtesy: Taste of Pearl City