Kerala appam with vegetable stew is a gentle, comforting combination of lacy fermented rice pancakes and creamy coconut gravy. The appam has crisp edges and a soft centre, while the stew is fragrant with ginger, curry leaves and whole spices.
For the appam
- 2 cups raw rice, soaked 4–6 hours
- 1/2 cup cooked rice
- 1/2 cup grated coconut
- 1 teaspoon sugar, 1/2 teaspoon salt
- 1/2 teaspoon instant yeast and warm water as needed
For the vegetable stew
- 1 tablespoon coconut oil
- 1 small onion, sliced, plus 1 teaspoon grated ginger
- 1 cup potato, 1/2 cup carrot and 1/2 cup green beans
- 1 cup thin coconut milk and 1/2 cup thick coconut milk
- 1 cinnamon stick, 2 cardamom pods, 2 cloves and curry leaves
Method
- Blend soaked rice, cooked rice and coconut with enough water to make a smooth batter. Mix in yeast, sugar and salt. Cover and ferment until lightly bubbly.
- For the stew, warm coconut oil and gently fry the spices, curry leaves, onion and ginger.
- Add the vegetables and thin coconut milk. Cover and simmer until tender.
- Stir in the thick coconut milk and warm without boiling. Taste for salt.
- Heat an appam pan, pour in a ladle of batter and swirl to coat the sides. Cover and cook until the edges are golden and the centre is set.
Serving tips
Serve appam immediately with the stew. Keep the coconut milk at a gentle heat so it stays smooth. The batter can be refrigerated for up to two days after fermentation.
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