Appam with Vegetable Stew

Introduction

Appam with vegetable stew is a comforting and iconic dish from Kerala. Appams are lacy, soft-centered fermented rice pancakes, while the stew is a fragrant, lightly spiced coconut milk-based vegetable curry. This combination makes for a perfect breakfast or brunch, loved for its delicate flavors and creamy texture.

1. Preparing the Appam Batter
   Ingredients:

• 1 cup raw rice
• 2 tablespoons cooked rice
• 1/2 teaspoon instant yeast (or 1 teaspoon fresh yeast)
• 1 tablespoon sugar
• 1/2 cup coconut milk
• Water (for grinding)
• Salt (to taste)

Instructions: Soaking & Grinding:

• Rinse and soak the raw rice for 4–5 hours.
• Drain and grind the soaked rice with cooked rice and water to a smooth batter.
• Add the yeast dissolved in a little warm water with sugar.
• Stir in coconut milk and mix well to form a slightly thick batter.
• Cover and ferment overnight (or for 8–10 hours) until the batter rises.

2. Cooking the Appams Instructions:

• Add salt to the fermented batter and mix gently.
• Heat a non-stick appam pan (or a small wok).
• Pour a ladleful of batter, swirl the pan to spread the batter thinly around the edges, leaving the center thick.
• Cover and cook on low heat until the appam is cooked and the edges are crisp.
• No need to flip.
• Remove and keep warm.

3. Preparing the Vegetable Stew
   Ingredients:

• 1 cup mixed vegetables (carrot, potato, beans, peas)
• 1 onion (thinly sliced)
• 2 green chilies (slit)
• 1-inch ginger (julienned)
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• 1 tablespoon coconut oil
• 1 sprig curry leaves
• Salt (to taste)
• 4-5 whole peppercorns
• 2 cloves, 1-inch cinnamon stick, 2 cardamom pods

Instructions: Cooking the Stew:

• Heat coconut oil in a pan. Add whole spices (peppercorns, cloves, cinnamon, cardamom) and sauté until fragrant.
• Add sliced onions, green chilies, ginger, and curry leaves. Sauté until translucent.
• Add mixed vegetables and sauté for 2 minutes.
• Pour in thin coconut milk and cook until vegetables are tender.
• Finally, add thick coconut milk, adjust salt, and heat gently (do not boil after adding thick coconut milk).
• Remove from heat.

4. Pro Tips for Perfect Appam and Stew

• Fermentation: In colder weather, place the batter in a warm spot to ferment well.
• Soft Center: Keep the center thick while swirling the batter for soft and spongy appams.
• Fresh Coconut Milk: Use fresh coconut milk for an authentic taste.

5. Serving Suggestions
   Serve hot appams with warm vegetable stew. Garnish stew with fresh curry leaves and a drizzle of coconut oil before serving.
6. Fun Fact
   In Kerala, appam is often served on festive occasions like Christmas and Easter!