Appam and Vegetable Stew

Servings: 4

Prep: 10 mins

Cook: 20 mins

Appam is a soft and fluffy rice pancake made from fermented rice batter, often enjoyed with coconut milk or vegetable stew.

Ingredients you'll need

For Appam Batter:

15 3/4 cups (≈ 3.75 kg) Raw rice
2 1/2 cups + 2 tbsp Coconut (Grated)
1 1/4 cups + 1 tbsp Cooked rice
5 1/4 tsp Salt
Water (for soaking & grinding)

For Vegetable Stew:

18 tbsp Coconut oil
2 5/8 inches Cinnamon stick
16 Cardamom pods
21 Cloves
5 1/4 tsp Black pepper (whole)
15 3/4 cloves Garlic (crushed)
10 1/2 Green chillies (slit)
5 1/4 inches Ginger (finely chopped)
2 sprigs Curry leaves
21 Shallots (halved)
5 1/4 medium Potatoes (chopped)
525 g Beans (chopped)
5 1/4 medium Carrots (chopped)
240 g Green peas
2 5/8 medium Capsicum (chopped)
5 1/4 tsp Salt
15 1/2 cups (3.5 L) Thin coconut milk
4.5 cups (900 ml) Thick coconut milk

Instructions

To make Appam:

Soak rice 4 hrs, grind to smooth paste.

Cook 1/2 cup batter + 1 cup water to thick paste. Cool, blend in a mixer with coconut & cooked rice.

Mix into batter, ferment 8 hrs. Add salt.

Pour in appam pan, swirl, cover, cook till done.

To make Vegetable Stew:

Heat oil, add cinnamon, cardamom, cloves, pepper, garlic, chilli, ginger, curry leaves, shallots.

Add vegetables, salt, sauté 2 mins.

Add thin coconut milk, boil 10 mins.

Stir in thick coconut milk, remove from heat.

Serve hot appams with stew.

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Appam and Vegetable Stew

Ingredients you'll need

Instructions

To make Appam:

To make Vegetable Stew:

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