Appam with Vegetable Stew
Soft, lacy appams paired with a comforting, creamy vegetable stew.
⏱️ 75 min🍽️ Serves 1
🔥 380 kcal💪 12g protein🍚 50g carbs🥑 15g fat🌾 6g fibreper serving
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Ingredients
- 🍚1 cup raw rice
- 🍚¼ cup cooked rice
- 🥥¼ cup grated coconut
- 🦠½ tsp dry yeast
- 🍬1 tsp sugar
- 🧂½ tsp salt
- 🥕1 cup mixed vegetables (carrots, potatoes, beans)
- 🥛½ cup coconut milk (thick)
- 🥛¼ cup coconut milk (thin)
- 🫚1 inch ginger, sliced
- 🌶️2 green chilies, slit
- 🌿5 curry leaves
- 🌶️½ tsp black pepper
- 🥥1 tbsp coconut oil
Pro tips
- Ensure the appam batter consistency is just right – not too thick, not too thin – for the perfect lacy edges and soft center.
- For a richer stew, use fresh coconut milk extracted at home.
- Do not boil the stew after adding the thick coconut milk, as it may curdle.
- Experiment with different vegetables like peas, cauliflower, or drumsticks in the stew.
Method
- 1For Appam: Soak raw rice for 4-5 hours. Grind soaked rice with cooked rice, grated coconut, and enough water to a smooth batter. It should be slightly thinner than dosa batter. Add sugar, salt, and yeast dissolved in a little warm water. Mix well and let it ferment overnight or for 8-10 hours until risen.
- 2Heat an appam pan (appa-chatti). Pour a ladleful of fermented batter into the center, gently swirl the pan to coat the sides thinly, leaving a thick center. Cover and cook until the edges are crispy and the center is soft and fluffy.
- 3For Stew: Pressure cook or steam the mixed vegetables with a pinch of salt until tender but not mushy.
- 4In a pot, heat coconut oil. Add ginger, green chilies, and curry leaves. Sauté for a minute until fragrant.
- 5Add the thin coconut milk and black pepper powder to the pot. Bring to a gentle boil.
- 6Add the cooked vegetables to the pot. Simmer for 2-3 minutes, allowing the flavors to meld.
- 7Stir in the thick coconut milk. Heat through without boiling to prevent curdling. Adjust salt if needed.
- 8Serve the hot, lacy appams immediately with the aromatic vegetable stew.