Appam Instructions

Prepare the batter:

• Grind soaked raw rice, cooked rice, grated coconut, sugar, salt, and yeast into a smooth batter using minimal water.

Ferment:

• Let the batter ferment in a warm place for 6-8 hours or until it rises and bubbles. Once fermented, mix well and adjust salt and sugar as needed.

Cook the appam:

• Heat a non-stick appam pan or tawa. Pour a ladleful of batter, swirl it to form a thin outer ring with a thick centre. Drizzle a bit of ghee or oil.
• Cover and cook until the edges crisp up and the centre is cooked. Flip if desired, though traditional appams are cooked only on one side.

Coconut Milk Stew Instructions

Prep the base:

• In a bowl, mix the boiled potatoes, sliced onions, ginger, green chillies, and a little water. Add salt to taste.

Temper the spices:

• Heat ghee in a deep pan. Add whole spices-cardamom, peppercorns, cinnamon, and cloves. Sauté until aromatic.

Cook the mixture:

• Add the potato-onion mixture. Cook until onions soften and the mixture becomes fragrant.

Add coconut milk:

• Pour in the thick coconut milk and bring it just to a gentle boil.

Final touches:

• Adjust salt. Add fresh curry leaves for flavour. If using mixed boiled vegetables, add them just before serving (make sure they are salted while boiling).

Serve hot:

• The stew is mildly spiced, with green chillies and ginger providing gentle heat.

To Serve

• Serve warm appams with ladles of coconut milk stew. This dish is best enjoyed fresh with a side of chutney or pickle if desired.