Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Appam with Stew

Traditional 144. Appam with Stew recipe

🧺 Ingredients

• 2 cups rice flour (rice ground fresh)
• 1/2 cup grated coconut
• 2 tbsp jaggery, grated
• 1/4 tsp salt
• 1 tbsp coconut oil
• 200ml thin coconut milk
• 1/4 tsp yeast (for slight fermentation)
• 300g potatoes, cubed 2cm
• 150g onions, sliced
• 3 tbsp coconut oil
• 1 tbsp ginger-garlic paste
• 400ml thin coconut milk
• 3-4 green chilies, slit
• 8-10 curry leaves
• 1/4 tsp turmeric powder
• Salt to taste

👩‍🍳 How to make Appam with Stew

1. Prepare appam batter (10 mins, no heat): Mix rice flour, grated coconut, jaggery, salt. Add coconut oil. Gradually add coconut milk while stirring to form batter consistency (not too thick, not too thin). Visual: batter should pour easily but coat spoon. Add yeast, let rest 10 minutes.
2. Make stew (15 mins, medium heat 160°C): Heat coconut oil, add onions, fry until soft. Add ginger-garlic paste, cook 1 minute. Add potatoes, turmeric, cook 5 minutes. Add coconut milk, green chilies, curry leaves, salt. Simmer until potatoes tender. Visual: potatoes should be completely soft, stew creamy.
3. Heat appam pan (1 min, high heat 180°C): Heat appam pan (special curved palm-sized pan) or tawa. Lightly oil. Visual: oil should shimmer.
4. Pour batter (1 min, high heat 180°C): Pour 3 tbsp batter into appam pan, immediately tilt and rotate to coat sides thinly while pouring fills center thickly. Visual: batter will form cup shape - thin crispy edges, thick spongy center.
5. Serve (1 min, no heat): Remove appam to plate, serve hot with stew spooned over. Visual: appam should be fluffy and airy, stew creamy golden.

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