📝 About This Recipe
Transport your senses to the lush backwaters of Kerala with this iconic breakfast duo. These lace-edged, fermented rice pancakes feature a soft, pillowy center and a crisp perimeter, perfectly designed to soak up the fragrant 'Ishtu'—a mild, aromatic vegetable stew simmered in fresh coconut milk. It is a masterclass in balance, combining the subtle tang of fermentation with the creamy, spice-infused warmth of the Malabar coast.
🥗 Ingredients
For the Appam Batter
- 2 cups Raw White Rice (Sona Masuri or Ponni rice, soaked for 4-5 hours)
- 1/2 cup Cooked Rice (leftover white rice helps with softness)
- 1 cup Fresh Grated Coconut
- 1/2 teaspoon Instant Yeast (dissolved in 2 tbsp warm water with a pinch of sugar)
- 2 tablespoons Sugar (aids fermentation and browning)
- 1 teaspoon Salt (added after fermentation)
For the Vegetable Stew (Ishtu)
- 2 cups Mixed Vegetables (cubed potatoes, carrots, green peas, and beans)
- 2 cups Thin Coconut Milk (the 'second extract')
- 1 cup Thick Coconut Milk (the 'first extract', kept separate)
- 1 medium Red Onion (thinly sliced)
- 1 inch Fresh Ginger (julienned into matchsticks)
- 3-4 pieces Green Chilies (slit lengthwise for heat)
- 1 stick Whole Spices (cinnamon, 3 cloves, and 2 green cardamoms)
- 2 tablespoons Coconut Oil (essential for authentic flavor)
- 2 sprigs Fresh Curry Leaves (torn slightly to release oils)
👨🍳 Instructions
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1
Drain the soaked raw rice and place it in a high-speed blender with the cooked rice and grated coconut. Blend with just enough water to create a smooth, thick paste.
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2
Add the dissolved yeast mixture and sugar to the batter. Blend for another 10 seconds to incorporate. The consistency should be like heavy cream.
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3
Transfer the batter to a large bowl, cover, and let it ferment in a warm, draft-free spot for 8-12 hours until it doubles in volume and smells slightly fruity.
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4
Once fermented, add salt and a little water if needed. The batter should be pourable but thick enough to coat the back of a spoon.
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5
Start the stew: Heat coconut oil in a heavy-bottomed pot. Add the whole spices (cinnamon, cloves, cardamom) and half the curry leaves until fragrant.
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6
Sauté the sliced onions, ginger, and green chilies until the onions are translucent. Do not let them brown; the stew should remain pale.
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7
Add the cubed vegetables and a pinch of salt. Pour in the thin coconut milk. Cover and simmer on medium-low heat for 12-15 minutes until vegetables are fork-tender.
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8
Lower the heat to the absolute minimum. Stir in the thick coconut milk. Warm it through for 2 minutes but do not let it boil, or the milk will curdle.
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9
Finish the stew by drizzling a teaspoon of raw coconut oil and the remaining fresh curry leaves over the top. Cover and set aside.
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10
Heat an Appam Chatti (a small, curved non-stick wok). Lightly grease with oil if necessary. Pour a ladleful of batter into the center.
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11
Immediately pick up the pan by both handles and swirl it in a circular motion so the batter coats the sides thinly, leaving a pool in the center.
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12
Cover with a lid and cook on medium-low heat for about 2 minutes. The edges should become golden and crisp, while the center remains white and spongy.
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13
Gently lift the appam out with a spatula. It should come away easily. Repeat with the remaining batter.
💡 Chef's Tips
For the crispest edges, ensure your pan is well-heated before swirling the batter. If you live in a cold climate, place the batter in an oven with the pilot light on to ensure proper fermentation. Always use fresh coconut milk if possible; if using canned, use the cream at the top for the 'thick' portion and dilute the rest for the 'thin'. Avoid over-stirring the stew once the thick coconut milk is added to prevent the vegetables from mashing. Adjust the number of green chilies based on your heat preference, as this is the only source of spice in the dish.
🍽️ Serving Suggestions
Serve the Appams piping hot immediately after cooking to enjoy the contrast between the crisp lace and soft center. Pair with a hot cup of South Indian Filter Coffee for the ultimate breakfast experience. Add a side of 'Chammanthi' (spiced coconut chutney) if you desire an extra kick of flavor. For a non-vegetarian twist, this same stew base works beautifully with bone-in chicken or mutton pieces. A small bowl of sweetened coconut milk on the side is a lovely treat for children.