Appams With Mutton Stew Recipe

Cooking Directions

• STEP 1.To make the appams, prepare the fermented rice batter by soaking rice and urad dal overnight and grinding them into a smooth paste.
• STEP 2.Add salt and allow the batter to ferment for 6-8 hours.
• STEP 3.Heat a non-stick appam pan and pour a ladleful of batter into the center. Swirl the pan to spread the batter evenly and cook until the edges turn golden brown.
• STEP 4.To make the mutton stew, heat oil in a pressure cooker and sauté onions, ginger, and garlic until golden brown.
• STEP 5.Add mutton pieces and cook until they are browned on all sides.
• STEP 6.Add potatoes, carrots, green chilies, and spices. Mix well and cook for a few minutes.
• STEP 7.Add water and pressure cook for about 20-25 minutes until the mutton is tender.
• STEP 8.Serve the appams hot with the mutton stew on the side. Enjoy!

Cooking Tips

• Make sure to ferment the rice batter properly to achieve the desired texture and taste of the appams.
• You can adjust the spiciness of the mutton stew by adding more or less green chilies.
• Garnish the mutton stew with fresh coriander leaves for added flavor.
• You can also serve the appams with coconut chutney or tomato chutney for extra taste.

Storage and Serving

• Leftover appams can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the appams in a microwave or on a stovetop before serving.
• The mutton stew can be stored in the refrigerator for up to 3 days.
• Serve the appams with mutton stew as a main course for breakfast or dinner.