Appam Recipe with Vegetable Stew | South Indian
Appam Recipe is a thin pancake made from fermented rice flour and coconut milk. It is a popular breakfast dish in south India, especially in Kerala and Tamilnadu. In Tamilnadu, it is pronounced as Aappam. in Mangalore Kappa roti.
Ingredients of Appam Recipe
- Raw rice 2 cup
- Cooked rice 3/4 cup
- Sugar 1 tsp
- Salt to taste
- Soda Powder a pinch
- Yeast a pinch(optional)
- Thick Coconut milk 1/2 cup(as required to make the dough to ur consistency)
Preparation of Appam Recipe
Soak rice in water for 2-3 hrs.
Grind it finely with cooked rice to make a fine paste.
Don’t add too much water.
Water should be added just enough to grind it.
Keep it for 24-30 hr left.
If you need to prepare appam next day add yeast to eat and keep it overnight.
Before preparing appam to mix it with soda powder, coconut milk, sugar and keep for half an hour.
Heat an Appam chatti vessel.
When it is heated add a ladle full of flour in the middle of it and rotate the flour on the appam chatti so that a thin layer forms on the side and the middle remains thick.
Repeat the process with the remaining batter.
Ingredients for Vegetable Stew
- Carrot chopped 1/2 cup
- Beans chopped 1/2 cup
- Potato chopped 1/2 cup.
- Coconut milk thick 1/2 cup
- Second milk of coconut 1/2 cup
- Cardamom crushed 3
- Peppercorns 5
- Green chili slit 3
- Salt to taste.
- Mustard seed 1 tsp
- oil 1 tsp
- curry leaves a few
Preparation of Vegetable Stew
Pressure cook vegetable in the second milk of coconut with salt and potato. Keep it aside.
Heat a kadai and pour oil.
Season mustard seeds with curry leave and then saute cardamom.
To the cooked vegetable and boil for 5 mins till it becomes thick.
Ad the thick coconut milk and bring to boil and remove from fire.
Serve with appam.