Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Appam with Vegetable Stew

Lacy, bowl-shaped fermented rice hoppers with crispy edges and a soft, spongy centre — Kerala's most iconic breakfast, served with a mild, coconut-milk-based vegetable stew (ishtu). The batter ferments overnight with yeast or a small portion of cooked rice, giving appam its characteristic slight tang and its miraculous contrast of crispy rim and pillowy centre. A non-negotiable Sunday breakfast across Kerala households regardless of community.

🧺 Ingredients

• 2 cups (380 g) raw rice (pachari), soaked 4 hours
• ½ cup (90 g) cooked rice (leftover or freshly cooked)
• ½ cup (45 g) freshly grated coconut
• 1 tsp (4 g) active dry yeast
• 1 tsp (5 g) sugar
• ½ tsp (3 g) salt
• ¼ cup (60 ml) warm water (for yeast activation)
• 1 medium potato (150 g), cut into 2 cm cubes
• 1 medium carrot (100 g), sliced
• ½ cup (75 g) green peas (fresh or frozen)
• 10 green beans (60 g), cut into 3 cm pieces
• 1 medium onion (120 g), thinly sliced
• 2 green chillies, slit
• 1-inch ginger (8 g), julienned
• 1 sprig curry leaves (10 leaves)
• 1½ cups (360 ml) thin coconut milk (first extract diluted)
• ½ cup (120 ml) thick coconut milk (second extract)
• 2 tbsp (30 ml) coconut oil
• 1 tsp (3 g) whole black peppercorns, lightly crushed
• 4 cloves
• 2 cardamom pods
• 1 cinnamon stick (2 cm)
• Salt to taste (about 1 tsp / 5 g)
• If batter doesn't ferment well in cold weather, keep it in a warm oven (light on only) for 6 hours.

👩‍🍳 How to make Appam with Vegetable Stew

1. Activate yeast: dissolve 1 tsp sugar in ¼ cup warm water (40°C), add yeast, let stand 10 minutes until frothy.
2. Drain soaked rice and grind with cooked rice and grated coconut, adding just enough water to make a smooth, thick batter (consistency of thick pancake batter).
3. Add yeast mixture, salt, and mix well.
4. Cover and ferment at room temperature for 8 hours or overnight — batter should rise and turn slightly sour.
5. Heat 2 tbsp coconut oil in a medium pot over medium heat.
6. Add cloves, cardamom, cinnamon stick and crushed peppercorns.
7. Fry for 1 minute until fragrant but not browned.
8. Add sliced onion, green chillies, ginger, and curry leaves.
9. Cook over medium heat, stirring occasionally, for 3–4 minutes until onion is soft and translucent — do not brown.
10. Add potato, carrot, and beans.
11. Pour in thin coconut milk, season with salt, bring to a gentle simmer over medium heat.
12. Cover and cook for 10–12 minutes until vegetables are just tender when pierced with a knife.
13. Add peas and cook 2 more minutes.
14. Reduce heat to low.
15. Pour in thick coconut milk.
16. Stir gently and heat for 1–2 minutes — do NOT boil after adding thick coconut milk or it will split.
17. Adjust salt.
18. Keep warm.
19. Heat an appam pan (appachatti) or small curved non-stick pan over medium-high heat.
20. Lightly grease with a few drops of coconut oil.
21. Pour a ladle (~3 tbsp) of batter into the centre.
22. Immediately lift the pan and swirl in a circular motion so batter spreads up the sides — the centre should be thicker and the edges thin.
23. Cover and cook for 2 minutes over medium heat until edges are golden and crispy and centre is set and fluffy.
24. Remove with a spatula — do not flip.
25. Repeat for remaining batter.

Track the macros of Appam with Vegetable Stew and 100s of Indian dishes with Nutri Macro India.