Appam & Vegetable Stew

Appam Stew

Appam is a traditional South Indian pancake made from fermented rice batter, and it is often served with a delicious vegetable stew. Here’s a recipe for both Appam and Vegetable Stew:

Appam Ingredients:

• 2 cups raw rice
• 1/2 cup cooked rice
• 1/2 cup coconut milk (thick)
• 1/2 teaspoon active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Water (as needed for grinding)
• Oil (for greasing the appam pan)

Appam Instructions:

1. Wash the raw rice thoroughly and soak it in water for about 4–6 hours.
2. In a separate container, soak the cooked rice for the same amount of time.
3. After soaking, drain the water from both the raw rice and cooked rice.
4. In a blender or wet grinder, grind the raw rice, cooked rice, coconut milk, active dry yeast, sugar, and salt together to make a smooth batter. Add water as needed to achieve a pancake-like batter consistency. The batter should be slightly thick but flowing.
5. Pour the batter into a large bowl and cover it with a lid or cloth. Let the batter ferment in a warm place for 8–12 hours or overnight. The fermented batter will rise and become light and airy.
6. Once the batter has fermented, give it a gentle stir.
7. Heat an appam pan or non-stick skillet on medium heat. Grease the pan lightly with oil.
8. Pour a ladleful of the appam batter onto the center of the pan.
9. Lift the pan and rotate it in a circular motion to spread the batter evenly and form a thin pancake with a thicker center and a lacy edge.
10. Cover the pan with a lid and cook the appam on low heat for 2–3 minutes or until the edges turn golden brown and the center is cooked and slightly spongy.
11. Remove the appam from the pan using a spatula and repeat the process with the remaining batter.

Your fluffy and lacy Appams are ready to be served with vegetable stew!

Vegetable Stew Ingredients:

• 1 cup mixed vegetables (carrots, potatoes, beans, peas, etc.), diced
• 1 cup thin coconut milk
• 1/2 cup thick coconut milk
• 1 onion, thinly sliced
• 2–3 green chilies, slit
• 1-inch piece of ginger, grated
• 2–3 garlic cloves, minced
• 1 sprig curry leaves
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon coconut oil (or vegetable oil)
• Salt to taste

Vegetable Stew Instructions:

1. Heat coconut oil in a pan or pot over medium heat. Add mustard seeds and let them splutter.
2. Add the sliced onions, green chilies, grated ginger, minced garlic, and curry leaves. Sauté until the onions turn translucent.
3. Add the diced vegetables and stir for a couple of minutes.
4. Pour the thin coconut milk into the pan and add turmeric powder and salt. Mix well.
5. Cover the pan and let the vegetables cook in the coconut milk on low heat until they are tender and cooked.
6. Once the vegetables are cooked, add the thick coconut milk and simmer for a few more minutes until the stew thickens slightly.
7. Check for seasoning and adjust salt as needed.

Your aromatic and flavorful Vegetable Stew is now ready to be served with the Appams.

Enjoy this delicious and comforting South Indian meal!

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