Appam and Vegetable Stew Recipe

Appam and Vegetable Stew Recipe
Photo Credit:
Appam and Vegetable Stew is a very popular recipe. Learn how to prepare Appam and Vegetable Stew by following this easy recipe.
Appam and Vegetable Stew Recipe
Preparation Time 480 Minutes
Cooking Time 40 Minutes
Difficulty Average
Recipe Type Veg.
Serves 6
Calories Per Serving 220
  • 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
How to make Appam and Vegetable Stew:
  • 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.
Serve hot