Kerala Style Appam & Vegetable Stew Recipe

step 1

• STEP 1.Soak 2 cups raw rice for 3 hours

step 2

• STEP 2.1 in a tall jar of the mixer grinder, add 2 cups soaked raw rice, 1 cup freshly grated coconut and 1 cup cooked rice. Grind to make a thick batter. Add a little water to adjust the consistency and grind again.

step 3

• STEP 3.2 transfer the batter to a mixing bowl. Add salt to taste, 2 tbsp sugar and1 tsp active dry yeast and mix well.

step 4

• STEP 4.3 cover and set aside to ferment for 2 to 3 hours. When fermented it will be full of air pockets. Give it a stir.

step 5

• STEP 5.4 preheat an appachetty on medium high heat.

step 6

• STEP 6.5 spoon a ladle of batter into the centre of the appachetty and swirl to spread.the batter will be thick in the centre and thin on the sides. Drizzle a little oil over the appam, cover and cook for 2 minutes until golden brown and crisp on the sides. Remove from the pan.

step 7

• STEP 7.6 for the stew, in a pressure cooker add 2 potatoes peeled and cubed, 10 green beans cut lengthwise , 1 carrot diced and salt to taste. Add ¼ cup water and pressure cook for 3 whistles. Release the pressure immediately to retain the fresh colour of the vegetables.

step 8

• STEP 8.7 next turn on the heat to simmer and add 250 ml coconut milk, 1 sprig curry leaves, 2 green chillies slit lengthwise, 1 tsp sugar, sprinkle salt and add ¼ cup water to adjust consistency and stir.

step 9

• STEP 9.8 add 3 cloves (lavang), 1 tsp coarsely pounded peppercorn. Stir well and allow to simmer for 1 to 2 minutes.

step 10

• STEP 10.9 serve hot with the appam