Appam and Vegetable Stew Recipe

• Appam
• 1 cup (237 ml) Coconut (grated)
• ½ tsp active dry Yeast
• 3 tsp Sugar
• 2 cup (473 ml) Raw Rice(Pachari)
• Thin coconut milk (as needed)
• 1 cup (237 ml) Cooked Rice
• 1 cup (237 ml) Coconut Water
• Vegetable Stew
• 2 stalks Curry Leaves
• 1 Glass Water
• 4 Green Chilies (slit)
• 1 cup Coconut (grated)
• 2 cups (473 ml) Mixed Vegetables (cut in small cubes)
• 2 Onion (cut in long strips)
• 1/2 inch Ginger (cut in long strips)
• For seasoning:
• 4 Cloves
• 1 Bay Leave (Tej Patta)
• 2 tsp Coconut Oil
• 5 Shallots (sliced)
• 2 Cardamom pod (Elaichi)
• Salt to taste

• First soak raw rice for 4-5 hours.
• Grind the rice to a smooth batter with grated coconut.
• Soften yeast in 1 cup of coconut water for ½ hour.
• Add soften yeast to the above ground batter.
• Add sugar and salt as well.
• Take a pan and heat it.
• Pour a ladle full of batter and gently swirl the pan around such that a thinner layer of batter covers the sides and a thicker falter layer settles in the middle.
• Cover the pan with the lid and cook until the edges are golden and the center portion become soft.
• Take out the Appam from the pan with care and keep it in a serving plate.
• Method: (vegetable stew)
• Take a vessel and put all vegetables, slit green chilies along with water.
• Cook until potatoes are tender.
• Grind the coconut into a fine paste and add to the cooked vegetables in the vessel.
• Boil it for 2 minutes and turn off.
• Pour coconut oil (raw-do not heat) and add curry leaves.
• Mix well.
• For seasoning heat a pan and pour coconut oil.
• Put cloves, sliced shallots, and cardamom.
• Stir till shallots turn golden brown.
• Add this to stew and mix well.