Appam with Vegetable Stew
Lacy rice hoppers with a pale, peppery coconut stew.
About this dish
Originating from the Syrian Christian community of Kerala, this dish is the quintessential Sunday breakfast and celebration meal. Appam is a fermented rice pancake with a thick, spongy center and paper-thin, lacy edges, while the stew (Ishtu) is a mild, ivory-colored gravy. The distinctiveness lies in the use of fresh coconut milk and the absence of turmeric, keeping the stew's color pale and elegant.
Ingredients
Appam Batter
- 2 cups (400g) Raw white rice (Sona Masuri or Ponni), soaked 4 hours
- 1 cup (100g) Freshly grated coconut
- 1/2 cup (75g) Cooked rice (leftover)
- 1/2 tsp Active dry yeast
- 2 tbsp Sugar
- 1 tsp Salt
- Water as needed for grinding
Vegetable Stew
- 2 cups (300g) Mixed vegetables (potatoes, carrots, beans, peas), 1cm cubes
- 1 large Onion, thinly sliced
- 2 Green chilies, slit lengthwise
- 1 inch Ginger, julienned
- 1 cup Thin coconut milk (second extract)
- 1/2 cup Thick coconut milk (first extract)
- 10-12 Curry leaves
- 1 tsp Whole black peppercorns, coarsely crushed
- 2 tbsp Coconut oil
- 2 Cloves and 1 inch Cinnamon stick
Method
- 1
Ferment the batter
Grind the soaked rice, grated coconut, and cooked rice into a very smooth, fine paste using minimum water. Dissolve yeast and sugar in 2 tablespoons of warm water, let it bloom for 5 minutes, and then mix it into the batter along with salt. The batter should be the consistency of heavy cream; leave it in a warm place for 8 hours or until it doubles in volume and smells slightly tangy.
- 2
Sauté the aromatics
Heat coconut oil in a heavy-bottomed pot over medium heat. Add the cloves and cinnamon, allowing them to swell and release their aroma for 30 seconds. Add the sliced onions, ginger, and green chilies, sautéing only until the onions become translucent; do not let them brown, as this will discolor the white stew.
- 3
Simmer the vegetables
Add the cubed vegetables and sauté for 2 minutes to coat them in the oil. Pour in the thin coconut milk and add a pinch of salt. Cover and simmer on low-medium heat for 12-15 minutes until the vegetables are fork-tender but not mushy.
- 4
Finish with thick milk
Lower the heat to the absolute minimum and pour in the thick coconut milk and crushed black pepper. Stir gently and heat through for just 1-2 minutes until you see tiny bubbles at the edge; do not let it boil or the coconut milk will curdle. Finish with a handful of fresh curry leaves and a drizzle of raw coconut oil.
- 5
Prepare the Appam pan
Heat an Appam Patra (a small, deep non-stick or seasoned cast iron wok) over medium-high heat. Lightly grease it with a drop of oil using a paper towel. Ensure the pan is hot enough that a drop of water sizzles and evaporates immediately.
- 6
Swirl the Appam
Pour a ladleful (approx 1/2 cup) of batter into the center of the pan. Immediately lift the pan by both handles and swirl it in a circular motion so the batter coats the sides thinly, leaving a pool of batter in the center. This creates the signature lacy border and spongy heart.
- 7
Steam the Appam
Cover the pan with a tight-fitting lid and cook for 2-3 minutes on medium-low heat. You will know it is done when the edges turn golden-brown and crispy, and the center is set and opaque. Do not flip the Appam.
- 8
Remove and repeat
Carefully lift the Appam out using a thin spatula; it should release easily if the pan was seasoned. Place it on a wire rack for 30 seconds to prevent the bottom from becoming soggy before stacking. Repeat with the remaining batter, stirring the batter gently between each Appam.
Notes & variations
- Use fresh coconut milk for the most authentic flavor; canned milk can be used but dilute it for the 'thin' portion.
- If the batter doesn't rise, the yeast might be old or the room too cold; try placing the bowl in a switched-off oven with the light on.
- Leftover batter can be refrigerated for up to 2 days; bring to room temperature before using.
- For a non-veg version, add bone-in chicken pieces to the stew during the thin milk simmering stage.
Serve with
Serve hot Appams immediately with the warm vegetable stew on the side.
Cook's note
To get perfect 'lace', ensure your batter is not too thick; it should flow easily like a thin pancake batter.