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When it comes to South Indian foods, I just adore eating appams for breakfast dipped in a little bowl of sambar with some coconut chutney on the side! Generally, you will find most South Indians use coconuts to make their appams. This recipe caught my eye while reading through the Thursday magazine. Coconut-less Appams! I said "wow"! This is a must-try! Recipe submitted by Mercy Zachariah to the Thursday magazine and she won R.O. 20 for it! Lucky lady!
Units: US | Metric
Serving Size: 1 (58 g)
Servings Per Recipe: 4