Appam with Stew

🛒 Ingredients

• Raw Rice 60 g · 216 kcal
• Cooked Rice 15 g · 20 kcal
• Dry Active Yeast 1 g · 2 kcal
• Coconut Milk (thick) 90 g · 207 kcal
• Water 20 g · 0 kcal
• Potato 50 g · 38 kcal
• Carrot 30 g · 12 kcal
• Green Beans 20 g · 6 kcal
• Onion 25 g · 10 kcal
• Ginger-Garlic Paste 5 g · 4 kcal
• Green Chili 2 g · 1 kcal
• Coconut Oil 5 g · 45 kcal
• Cardamom Pods 1 g · 2 kcal
• Cloves 1 g · 2 kcal
• Cinnamon Stick 1 g · 1 kcal
• Curry Leaves 2 g · 2 kcal
• Coconut Milk (thin) 70 g · 63 kcal

👨‍🍳 Instructions

1. Soak raw rice for 4-6 hours, then drain. Combine soaked raw rice, cooked rice, sugar, and yeast with a little water in a blender.
2. Blend until you have a smooth batter, adding thick coconut milk as needed to reach a pouring consistency. Transfer to a large bowl, cover, and let ferment for 8-12 hours in a warm place or until doubled in size.
3. For the stew, heat coconut oil in a pan and temper with cardamom, cloves, and cinnamon. Add curry leaves, green chilies, ginger-garlic paste, and chopped onion; sauté until onions are translucent.
4. Add chopped potato, carrot, and green beans to the pan. Sauté for a few minutes, then pour in thin coconut milk and enough water to just cover the vegetables.
5. Bring to a boil, then reduce heat, cover, and simmer until vegetables are tender. Stir in the thick coconut milk and simmer for another 2-3 minutes; do not boil after adding thick coconut milk.
6. Heat an appam pan (appachatti) or a non-stick pan. Pour a ladleful of fermented batter into the hot pan, then quickly rotate the pan to spread the batter into a thin layer with thick edges.
7. Cover with a lid and cook on medium heat for 2-3 minutes until the center is cooked through and the edges are golden and crispy. Remove from the pan and repeat with the remaining batter. Serve the hot appams immediately with the warm vegetable stew.