📝 About This Recipe
A crown jewel of Kerala’s culinary heritage, Appam with Vegetable Stew is a breakfast symphony of textures and subtle aromas. These fermented rice crepes feature a soft, pillowy center surrounded by a delicate, crisp lace border, paired perfectly with a mild, aromatic coconut milk gravy. The stew is a gentle medley of garden-fresh vegetables simmered in hand-pressed coconut milk, infused with the warmth of ginger and the fragrance of fresh curry leaves.
🥗 Ingredients
For the Appam Batter
- 2 cups Raw Rice (Sona Masuri or Ponni) (soaked for 4-5 hours)
- 1/2 cup Cooked Rice (room temperature)
- 1/2 cup Grated Coconut (freshly grated)
- 1/2 teaspoon Instant Yeast (bloomed in 2 tbsp warm water)
- 2 tablespoons Sugar (to aid fermentation and browning)
- 1 teaspoon Salt (add after fermentation)
For the Vegetable Stew
- 2 cups Mixed Vegetables (cubed carrots, beans, potatoes, and green peas)
- 1.5 cups Thin Coconut Milk (Second extract)
- 1 cup Thick Coconut Milk (First extract) (freshly squeezed or high-quality canned)
- 1 medium Onion (thinly sliced)
- 1 inch Ginger (julienned)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 each Whole Spices (cinnamon stick, 2 cloves, 2 green cardamoms)
- 2 tablespoons Coconut Oil (essential for authentic flavor)
- 2 sprigs Curry Leaves (fresh)
👨🍳 Instructions
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1
Drain the soaked rice and grind it with the cooked rice, grated coconut, and sugar in a high-speed blender, adding just enough water to make a smooth, thick paste.
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2
Add the bloomed yeast mixture to the batter and pulse once. Transfer to a large bowl, cover, and let it ferment in a warm place for 8-12 hours until it doubles in volume and smells slightly fermented.
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3
Once fermented, add salt and a little water to adjust the consistency; the batter should be thinner than dosa batter, pouring easily like a heavy cream.
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4
For the stew: Heat coconut oil in a heavy-bottomed pot. Add the whole spices (cinnamon, cloves, cardamom) and let them sizzle for 30 seconds.
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5
Add the sliced onions, ginger, green chilies, and one sprig of curry leaves. Sauté until the onions are translucent but not browned; this stew should remain white/pale.
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6
Toss in the mixed vegetables and sauté for 2 minutes. Pour in the thin coconut milk and add a pinch of salt. Cover and simmer on medium heat for 10-12 minutes until the vegetables are fork-tender.
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7
Lower the heat to the minimum and pour in the thick coconut milk. Stir gently and let it heat through for 1-2 minutes. Do not let it boil, or the milk will curdle.
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8
Finish the stew with a drizzle of fresh coconut oil and the remaining fresh curry leaves. Cover and set aside.
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9
To make Appams: Heat an 'Appam Chatti' (rounded non-stick or cast iron wok). Lightly grease with oil if necessary.
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10
Pour a ladleful of batter into the center. Immediately lift the pan by both handles and swirl it in a circular motion so the batter spreads to the edges to form a thin lace, while the excess collects in the center.
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11
Cover with a lid and cook on medium-low heat for about 2 minutes. The edges should become crisp and golden-brown, while the center remains soft and steamed.
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12
Gently lift the appam using a spatula. It should come off easily. Repeat with the remaining batter and serve hot with the vegetable stew.
💡 Chef's Tips
For the best results, use fresh coconut milk; the packaged versions can sometimes be too thick or lack the natural sweetness. If your batter doesn't ferment well due to cold weather, place the bowl inside a switched-off oven with the light turned on. Never boil the stew after adding the thick coconut milk (first extract) to prevent the sauce from separating. Adjust the number of green chilies for heat, as this dish relies entirely on chilies for spice—no red chili powder or turmeric is used. Ensure the Appam Chatti is well-seasoned; if using cast iron, wipe it with an oil-soaked onion before pouring the batter.
🍽️ Serving Suggestions
Serve the Appams piping hot immediately after they come off the pan to enjoy the contrast of the crispy edges. Pair with a side of sweetened coconut milk for those who prefer a dessert-like start to their meal. A hot cup of South Indian Filter Coffee is the traditional and most satisfying beverage pairing. For a non-vegetarian variation, this same appam pairs beautifully with a spicy Kerala Chicken or Mutton Stew. Add a small dollop of coconut chutney on the side for an extra kick of flavor.