Medium

Coconut oil

tablespoon

Oil for frying

tablespoons

Salt

pinch

Curry leaves

Ginger

Green chillies (Indian)

Onion

Carrot

Potato

Vegetable oil

Baking soda

White sugar

Coconut Milk

Rice flour

Appam with stew

In a mixing bowl, combine rice flour, coconut milk, sugar, baking soda, and salt. Mix well to form a smooth batter. Let it rest for 4-6 hours or overnight.

Heat a non-stick appam pan and lightly grease it with vegetable oil. Pour a ladleful of batter into the pan and swirl it around to spread the batter thinly, forming a bowl shape. Cover and cook until the edges turn golden brown and crispy. Repeat with the remaining batter.

In a separate pan, heat coconut oil. Add grated ginger, green chilies, and curry leaves. Sauté until aromatic

Add diced potatoes and carrots. Cook until the vegetables are tender

Pour coconut milk, add salt, and let the stew simmer until the flavors meld together and the stew thickens slightly..

Serve the appams hot with the vegetable stew. Enjoy this traditional Kerala delicac

Medium

60 min

Starter

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

36 min.

Step #2

15 min.

Step #3

3 min.

Step #4

3 min.

Step #5

8 min.

Step #6

10 min.

Step #7

0

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