appam recipe | How to Make Homemade Kerala Appam Batter & Veg Stew with detailed photo and video recipe. Perhaps one of the popular and healthy comfort food recipes for morning breakfast from south Indian cuisine. It is basically prepared by mixing rice and coconut together to form a thin and watery batter which is later fermented for a perfect texture. it is generally served with spicy veg or meat-based curry but a perfect combination is to serve with vegetable stew curry.
appam recipe | How to Make Homemade Kerala Appam Batter & Veg Stew with step by step photo and video recipe. rice and urad dal based recipes are super popular across south India and are prepared mainly for breakfast. the most common recipes are idli and dosa, but they can also be prepared with other forms carrying the same texture and ingredients. one such hugely popular dosa like recipe is the appam recipe from the Kerala cuisine known for its unique shape and softness.
Each and every type or variation of dosa recipe has its own interesting history and humble story, to begin with. so is to do with the famous Kerala appam recipes. These bowl-shaped thin pancakes are believed to be invented by the migrating Jewish Indian community from the Malabar or Kochi region in Kerala. Initially, these Jewish communities referred to it as Kalappam and are prepared or fermented with Toddy or coconut wine. The most common side dish served with it is spicy mutton curry. It is also said that the origin may have come from the Kerala Christian community. But all these origins have one thing in common and i.e non-veg side curry. However, the current form of Appam is served with coconut milk-based vegetable stew, This combo is ideal for all the dietary requirements including both veg and meat-eaters. Do try this combo meal for your next breakfast or dinner meal and let me know the taste and softness of it.
in addition, I would like to add some more tips, suggestions and variations to the appam recipe. Firstly, the fermentation of ground batter is very important and it can be achieved in various ways. I have followed the simple and traditional way of overnight fermentation. you may fast track it by adding yeast, soda or even coconut toddy. Secondly, as a popular combo, I have shown stew on top of this dosa. This is not a must and you can even be served with any non-veg curry or even simple coconut chutney. Lastly, these vellayappam recipes are prepared in a purpose-based bowl-shaped tawa which gives it a unique bowl shape. well, it is significant for this recipe, but if you do not have it, you may use any dosa pan or non-stick dosa pan.
finally, do visit my other related dosa recipes collection with this post of Homemade Kerala Appam Batter & Veg Stew. it mainly includes my other related recipes like Idli Dosa Batter Recipe, Cotton Dosa Recipe, Onion Dosa Recipe Crispy & Instant Roast Dosa, Murmura ka Nastha Recipe – 3 Healthy Ways, Instant Sabudana Dosa Recipe, Instant Masala Rava Appam Recipe, instant rava masala dosa, cooked rice dosa, oats omelette, rice flour dosa. further to these I would also like to add some more related recipe categories like,
Appam video recipe:
Recipe Card for Kerala Appam Batter & Veg Stew:
Appam Recipe | Homemade Kerala Appam Batter & Veg Stew Combo
Ingredients
for appam batter:
- 3 cup raw rice
- water (for soaking & grinding)
- ½ cup coconut (grated)
- ¼ cup cooked rice
- 1 tsp salt
for vegetable stew:
- 2 tbsp coconut oil
- ½ inch cinnamon
- 3 pod cardamom
- 4 cloves
- 1 tsp pepper
- 3 garlic (crushed)
- 2 chilli (slit)
- 1 inch ginger (finely chopped)
- few curry leaves
- 4 shallots (halves)
- 1 potato (chopped)
- 5 beans (chopped)
- 1 carrot (chopped)
- 3 tbsp peas
- ½ capsicum (chopped)
- 1 tsp salt
- 3 cup thin coconut milk
- 1 cup thick coconut milk
Instructions
how to make kerala style appam:
- firstly, in a large bowl soak 3 cup raw rice for 4 hours.
- drain off the water and transfer to the mixer jar.
- add water as required and grind to a smooth paste.
- transfer the rice batter to a large bowl. keep aside.
- in a pan take ½ cup prepared rice batter along with 1 cup water.
- stir and cook until the mixture thickens and forms a thick paste.
- cool completely, and transfer to the mixer jar.
- add ½ cup coconut, ¼ cup cooked rice, and water.
- grind to smooth paste.
- transfer the mixture to the bowl, and water rinsing the mixer jar.
- mix well making sure everything is well combined.
- cover and ferment for 8 hours or until the batter are well fermented.
- after the batter has fermented well, mix gently adding 1 tsp salt.
- heat the appam pan, and pour in the prepared batter.
- swirl once making sure the batter gets to cover the whole pan.
- cover and cook until the appam is cooked well.
- finally, appam is ready to enjoy with vegetable stew.
how to make the vegetable stew:
- firstly, in a large kadai heat 2 tbsp coconut oil. add ½ inch cinnamon, 3 pods cardamom, 4 cloves, 1 tsp pepper, 3 garlic, 2 chilli, 1 inch ginger, few curry leaves and 4 shallots.
- saute until the onions shrink slightly.
- now add 1 potato, 5 beans, 1 carrot, 3 tbsp peas, ½ capsicum and 1 tsp salt.
- saute for 2 minute or until the vegetables turn crunchy.
- further, add 3 cup thin coconut milk and mix well.
- cover and boil for 10 minutes, or until the vegetables are cooked well.
- now add 1 cup thick coconut milk and give a stir. make sure not to boil after adding thick coconut milk, as there are chances for coconut milk to split.
- finally, enjoy appam with vegetable stew.
Nutrition
How to make appam with step by step photo:
how to make kerala style appam:
- firstly, in a large bowl soak 3 cup raw rice for 4 hours.
- drain off the water and transfer to the mixer jar.
- add water as required and grind to a smooth paste.
- transfer the rice batter to a large bowl. keep aside. in a pan take ½ cup prepared rice batter along with 1 cup water.
- stir and cook until the mixture thickens and forms a thick paste.
- cool completely, and transfer to the mixer jar.
- add ½ cup coconut, ¼ cup cooked rice, and water.
- grind to smooth paste.
- transfer the mixture to the bowl, and water rinsing the mixer jar.
- mix well making sure everything is well combined.
- cover and ferment for 8 hours or until the batter are well fermented.
- after the batter has fermented well, mix gently adding 1 tsp salt.
- heat the appam pan, and pour in the prepared batter.
- swirl once making sure the batter gets to cover the whole pan.
- cover and cook until the appam is cooked well.
- finally, appam is ready to enjoy with vegetable stew.
how to make the vegetable stew:
- firstly, in a large kadai heat 2 tbsp coconut oil. add ½ inch cinnamon, 3 pods cardamom, 4 cloves, 1 tsp pepper, 3 garlic, 2 chilli, 1 inch ginger, few curry leaves and 4 shallots.
- saute until the onions shrink slightly.
- now add 1 potato, 5 beans, 1 carrot, 3 tbsp peas, ½ capsicum and 1 tsp salt.
- saute for 2 minute or until the vegetables turn crunchy.
- further, add 3 cup thin coconut milk and mix well.
- cover and boil for 10 minutes, or until the vegetables are cooked well.
- now add 1 cup thick coconut milk and give a stir. make sure not to boil after adding thick coconut milk, as there are chances for coconut milk to split.
- finally, enjoy appam with vegetable stew.
notes:
- firstly, make sure to ferment the batter really well. else the appam will not be spongy.
- also, if you are running short of time, you can add soda or yeast for the batter.
- additionally, the stew needs to be spicy. however, the creaminess of coconut milk will balance the spiciness.
- finally, appam and vegetable stew recipe tastes great when served hot.