Appam & Stew

Typical recipe for the best appam

Appam & Stew

Typical recipe for the best appam

Category : Vegetarian, Breakfast

By Fehmida Khader

Published On: 08 Nov 2006

Rating: 4
6 Votes, 6 Reviews
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40 Minutes
Served : 2
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Step 1

Grind together basmati, cooked rice and coconut along with 1/2 cup water finely.

Step 2

Keep aside in a warm place for fermenting.

Step 3

:- It will definitely ferment when kept overnight. If you live in a cold region, keep the vessel in hot water.

Step 4

Add water, salt, a pinch of soda bicarb and a tsp of sugar to the fermented batter.

Step 5

For making stew:-
1)In a pressure cooker, saute the onion, ginger, garlic, small onions and green chillies.

Step 6

When onion starts becoming transluscent, add the vegetables and stir.

Step 7

Add coriander pwder and stir for 1 min.

Step 8

Add 1 cup of thin coocnut milk and mix well.

Step 9

Cook on high flame upto 1 whistle and later, on low flame for 5 mins.

Step 10

After the pressure settles, add the thick coconut milk and stir.

Step 11

Add garam masala.

Step 12

:- Do not heat after this.

Step 13

Add pepper if needed.

Step 14

:- A tsp of Ari podi(Rice flour) can be added to make the stew thick.

Step 15

Splutter mustard seeds, small onions, dry red chillies and curry leaves in ghee.

Step 16

Garnish the stew with the above.

Step 17

:- Chicken also can be added in this stew.


Stew is very good.


Add ing yeast(a pinch) is usually sufficent to make the appam batter ferment/rise.If living in a cold country- grind the batter a day in advance and place it in the oven- overnite. I usually do it this way.


For what purpose we are adding soda bi carboante? if we will not add the appam will not come nicely?


Excellent appam. I added chicken in the stew.




Oh....! Very tastry .My husband & Daughter really like this.

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