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.

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.