Appam is a typical South Indian dish made with fermented rice flour with coconut or coconut milk. Normally eater for breakfast and with vegetable stew. Normally we are aware of Dosa.
Preparation time: 60 minutes
Kitchen instrument: Appachetty (appam tray)
Difficulty level: 5/10
- 2 cups rice
- 1 tsp fenugreek seeds
- 1 fresh coconut
- 2 tsp yeast
- Salt to taste
- 2 tsp curry leaves
- 1 tsp green chilli paste
- 1/2 tsp ginger paste
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 200 ml coconut milk
- 1 large plantain
- 1 cup green peas
- 2 carrots
- 1 small bottle gourd
1. Soak rice with fenugreek seeds overnight or for 6-8 hours.
2. Grind soaked rice and half fresh coconut to make smooth runny batter.
3. Now dissolve yeast in 4 tsp warm water and add to the batter.
4. Cover the batter and let the fermentation happen for 4-5 hours.
5. Add salt to the batter and now heat the appam pan.
6. Grease it and pour batter and now quickly move the pan in circular motion.
7. Cover and let the appam bake until you see the sides golden brown.
8. Appam doesn’t need to be turned over. Its ready when sides are golden.
9. Alternatively you can use dosa tray to make dosa out of the same batter.
10. Now cut all the vegetables in cubes.
11. Cook them in pressure cooker to make them soft. Do not overcook.
12. In a pan, add vegetables and 1 cup water.
13. Add ginger and chilli paste, curry leaves, turmeric powder, chilli powder and salt and let it boil for 3-4 minutes
14. Now add coconut milk. Let it boil for another 8-10 minutes.
15. Your stew is ready to be served with appam or dosa.
- If batter is too runny, you can add rice flour and if it is too thick you can add little water. Make sure when you place the batter on the pan, you should see holes forming. This is the sign of proper fermentation.