Preparation Time : 12 Hours
Cooking Time : 5 minutes
Serving : 10 members
Description
I have been fed and pampered a lot with this dish as a kid , by my grand mom ( moms mom ) . My other grand mom ( dads mom ) used to hate me liking appam and stew , mainly because my moms mom used to make it for me . grand moms rivelare for me .My kids love it when ever appam And stew is on the table . Stew is best served with appam but goes well with bread also .
Ingredients
Ingredients for Appam | Quantity |
|---|---|
| raw rice | 2 cups |
| par boiled rice | 1/2 cup |
| urad dhal | 1/2 cup |
| salt | to taste |
| fenugreek seeds | 5 |
| boiled rice | one hand |
| coconut | 1/2 cup |
| yeast | 1 teaspoon |
| soda salt | 1/4 tea spoon |
| sugar | 1/2 tea spoon |
- Soak raw rice , par boiled rice , urad dhal and fenugreek seeds together for 3 hours . Grind to a thick smooth paste .
- Grind coconut and boiled rice together in a blender . Add it to the grinding soaked rice mixture along with salt towards the end of grinding and grind for 5 minutes . Mix well . Allow to ferment for 18 to 20 hours .
- Mix yeast , soda salt and sugar in little water . Pour into the fermented batter and mix well to a runny consistency batter .
- Heat a non stick small kadai . Pour a ladle full of batter in the Center of the hot kadai . Lift the kadai from fire and tilt it in circular motion so that appam is formed .
- Center of appam should be thicker than the sides . Close with a lid and cook in medium heat . Cook on one side only .
- When there is no uncooked batter and forms a lace around the Center . Remove carefully with a flat ladle .
- Serve hot with stew or any curry of your choice .
Veg Stew :
Preparation time : 30 minutes
Cooking time : 30 minutes
Serving : 8 members
Ingredients for Veg Stew | Quantity |
|---|---|
| coconut oil | 4 table spoons |
| cinnamon | 1 |
| clove | 2 |
| onion | 1 sliced |
| garlic flakes | 2 crushed |
| green chillies | 8 to 10 slit |
| carrot | 1 cup cubes |
| potato | 1/2 cup cubes |
| beans | 1/4 cup cut into 1 inch long pieces |
| very thin coconut milk ( second extract ) | 2 cups ( make sure the coconut milk is very thin as the stew might curdle if the coconut milk is a bit thick ) |
| thick coconut milk | 1 cup (first extract ) |
| rice flour | 1 table spoon heaped |
| salt | to taste |
| lime | 1/2 a squeeze |
- Heat coconut oil , add cinnamon and cloves . Once they crackle , add sliced onions and crushed garlic . Fry till translucent .
- Top with green chillies , carrots , potatoes and beans . Toss well adding salt to taste . Fry for 5 minutes in medium heat .
- Pour the thin coconut milk and cook till vegetables are cooked through . Dilute the rice flour with the thick coconut milk .
- Pour over the cooked vegetables and lower the flame . Keep stirring till it gets to a smooth saucy consistency gravy .
- Pour water if necessary according to the required consistency . Squeez lime . Mix well . Taste and adjust .
- Garnish with chopped coriander leaves . Serve hot with appam or bread .
Notes
Can do the same with chicken or mutton along with potatoes alone for the non veg version. Mutton or chicken -1/4 kg cut into small pieces , potatoes – 1 cup cubes . All the other ingredients as for veg stew . Follow the same recipe as for veg stew . Add mutton or chicken along with potatoes instead of vegetables.
