Aug 13, 2012

Appam with Vegetable Stew

Appam with Vegetable Stew

Appam is a popular dish of Kerala. Some consider making appam is a difficult task, but in reality it is not so. With a little bit care fluffy and tasty appams can be made easily at home. Many brands of instant appam mix is available in markets. But I would recommend to follow this recipe instead of instant appam mix.

Makes- 10 - 12


Raw Rice ( pachari ) - 2 cups ( 400 g )

Grated coconut – 1 1/4 cup ( 150 g )

Cooked & cooled rice ( leftover rice ) - 2 tablespoon

Water - 1/4 cup or coconut water

Yeast solution:

To prepare yeast solution:

1 teaspoon dry yeast

Warm water -1/4 cup

Sugar – 2 teaspoon

If the yeast is not fermenting as described / also shown in the picture – never go any further. The appam batter won’t rise. Get a new pack of yeast and start all over again.

Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface / yeast granules are dissolved and well risen. Always use fresh yeast. Yeast solution will be double in size after 20 minutes.

To prepare Appam batter:

Soak rice in water for 6 hours. Drain out water. Grind soaked raw rice, grated coconut and cooked rice together in a mixer in batches. Batter should not be too watery. You can add 1/4 cup water /coconut water while grinding. Add yeast solution and mix it well. Keep aside for fermenting for 6 - 8 hours or overnight. Appam batter will be double in size after fermenting. Appam batter should be of pouring consistency. Finally adjust with little water if required. Do not refrigerate appam batter during fermenting. Appachatti is used to make Appam.

Appa chatty (Hopper pan) - Hopper pan is available at all leading steel utensil show room / supermarkets in India and also online stores. Price Rs 835 for Hawkins brand and Rs 790 for Prestige Omega.

Final preparation:

1, Heat non stick appachatty (or normal frying pan / dosa tawa).

2, Grease the appachatty with little oil.

3, Pour 2 ladleful of appam batter to the appachatty.

4, Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make circular shape .

5, Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and centre soft . Traditionally this is eaten with Stew/ chicken curry / egg roast/ coconut milk/ sugar.

Vegetable stew

Serves: 3


1 tablespoon oil

3 green chillies, slit lengthwise (3 big size or 4 small size green chillies)

1 - inch piece ginger, finely sliced

10 cloves garlic, finely sliced

1 spring curry leaves (6 nos)

2 onions, cut into ¼ - inch cubes and separate each layer

2 potatoes, medium size, cut into ¼ - inch cubes

225 ml / 1 1/4 cup thin coconut milk (Indian standard measuring cup of 200 ml / 8 oz capacity)

3/4 teaspoon salt

50 – 75 ml (less than ½ cup) thick coconut milk


In a wide pan, heat 1 tablespoon oil on a medium heat.

Add green chilli, curry leaves , garlic, sliced ginger and onion. Saute for 2 - 3 minutes on a medium heat till onions are light pink in color.

Add potato cubes, salt to taste and thin coconut milk. Mix all the ingredients well.

Cover with a tight lid and cook on a medium to low heat for 15 minutes or until done / potatoes well cooked. Switch off the heat. Finally, mix with 50 – 75 ml thick coconut milk (do not boil again). Serve with appam / idiyappam

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