Appam And Stew

Appam

For the Appam

Ingredients

  • 1 cup whole red rice, soaked for 5-6 hours
  • ¼ cup cooked rice
  • ½ cup grated fresh coconut
  • 2 dates, pitted
  • 1 tsp unrefined salt
  • ¼ tsp dry active yeast

Method

Grind the soaked rice, cooked rice, coconut and dates to a fine paste. Transfer to a large bowl, add salt and yeast and mix well. Keep at room temperature for 4-5 hours or until it ferments well. Heat the appam pan. Spoon one ladleful of batter into the centre and rotate the pan to spread the batter all around the tawa. Cover and cook. Do not turn it over. Make more appams in the same manner.

For the Stew

Ingredients

  • ¼ cup diced unpeeled carrots
  • ¼ cup diced French beans
  • ¼ cup shelled green peas
  • 50 g unpeeled potatoes, steamed
  • 1” pc cinnamon
  • 30 g diced onion
  • 1 tbsp minced unpeeled ginger
  • 1 green chilli (optional)
  • 1 bay leaf
  • 1 cup water
  • 200 ml coconut milk
  • ½ tsp unrefined salt

Method

Steam carrot, French beans and green peas for 4-5 minutes. Do not overcook. Using a fork, break the potatoes up into rough cubes of ½” each. Coarsely mash half of it and use to thicken the gravy.

In a kadhai, add all the vegetables except the potatoes, along with onion, bay leaf, cinnamon, ginger, green chilli and 1 cup water and boil together, until the vegetables are tender. Add mashed potatoes and coconut milk, mix well. Cook until the mixture comes to a boil and thickens slightly. Season with salt. Serve hot with appams.

Serves 5