A classic Kerala breakfast dish that is usually served with Coconut Milk and Potato Stew.
Potato Stew
Difficulty: Easy
Appam
Course: BreakfastCuisine: Indian, KeralaDifficulty: MediumServings
5
servingsSoak time
6
hoursCooking time
30
minutesFermenting time
8
hrsA classic breakfast dish that is commonly served in Kerala. It is usually served with Coconut Milk and Potato Stew.
Ingredients
Raw Rice – 1 ½ cup
Boiled Rice – 1 ½ cup
Urad dhal – ¼ cup
Fenugreek seeds – 1/4 teaspoon
Aval (Poha) or cooked rice – a handful
Cooking soda – 1/4 teaspoon
Salt – 1 teaspoon or as per taste
Coconut Milk – ¼ cup
Directions
- Preparing batter
- Soak raw rice, boiled rice, urad dhal, fenugreek seeds, in water for about 6 hours.
- Grind all the above along with cooked rice (if you are using poha, then soak it separately for one hour and add) in the grinder to very fine paste.
- Add salt and mix well. Allow to ferment for at least 10 hours or over night.
- Next day, add cooking soda and ¼ cup coconut milk to the batter and mix well.
- Add little water to make the batter little thin.
- Making Appam
- Heat the appam pan with little oil rubbed on the cooking surface.
- Pour one big spoon of batter in the center of the hot pan.
- Lift the pan and tilt in a circular motion so that the batter spreads and expands along the edges. Center should be slightly thicker than sides.
- Close the pan with lid and cook in the medium heat. Cook on one side only.
- Serve with Coconut Milk and Potato Stew
Recipe Video