Appam with Vegetable Stewഅപ്പം സ്റ്റ്യൂ
⏱ Prep 20m🍳 Cook 25m🍽 Serves 4🌿 Vegan
Video: Hebbars Kitchen (YouTube)
Appam with vegetable stew is Kerala’s dreamy breakfast — lacy, bowl-shaped rice-and-coconut pancakes, soft and spongy in the middle, served with a gently-spiced coconut-milk stew. Mild, fragrant with whole spices and utterly soothing.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪Raw rice2 cups
- ▪Grated coconut1/2 cup
- ▪Cooked rice1/4 cup
- ▪Yeast & sugar1/2 tsp + 1 tsp
- ▪Mixed vegetables (potato, carrot, beans)2 cups
- ▪Coconut milk (thick & thin)2 cups
- ▪Green chillies3
- ▪Ginger, sliced1 tbsp
- ▪Whole spices (cinnamon, clove, cardamom)a little
- ▪Curry leaves1 sprig
- ▪Coconut oil, saltas needed
🌍 Cooking abroad? Substitutions
- Canned coconut milk works everywhere — use the first thick press at the end, off the boil.
- No appam pan? A small non-stick kadai with sloped sides gives a similar shape.
- A pinch of yeast (or a spoon of toddy, traditionally) does the leavening; ferment longer in cold kitchens.
Method
- 1Soak the raw rice 4 hours, grind with grated coconut and cooked rice to a smooth batter; add the yeast dissolved in warm water with sugar. Rest to ferment 6–8 hours until frothy.
- 2Make the appam: heat a small appam kadai, pour a ladle of thin batter and swirl so it climbs the sides leaving a thick soft centre; cover and cook until the edges are lacy and crisp. Do not flip.
- 3Stew: heat coconut oil, fry the whole spices, ginger, green chillies and curry leaves; add the vegetables and the thin coconut milk, cover and simmer until tender.
- 4Lower the heat and stir in the thick coconut milk; warm through gently (do not boil hard or it splits), season with salt.
- 5Serve the soft appams hot with the fragrant stew.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.