Kerala Appam with Vegetable Stew

About This Dish

Appam is the crown jewel of Kerala breakfasts. These bowl-shaped rice hoppers have crispy lace-like edges and a soft, spongy centre. Paired with a mild, creamy vegetable stew spiced with whole spices and coconut milk, this is soul food at its finest.

Ingredients

For the Appam:

• 2 cups raw rice, soaked overnight
• ½ cup cooked rice
• ½ cup grated coconut
• 1 tsp active dry yeast
• 1 tsp sugar
• Salt to taste

For the Vegetable Stew:

• 1 cup mixed vegetables (potato, carrot, green beans)
• 1 medium onion, sliced thin
• 2 green chillies, slit
• 1-inch piece ginger, julienned
• 1½ cups thick coconut milk
• 1 cup thin coconut milk
• 2 tbsp coconut oil
• Whole spices: 3 cloves, 2 cardamom pods, 1-inch cinnamon
• Salt to taste · Curry leaves

Method

Making the Appam Batter

1. Drain the soaked rice and blend with cooked rice and grated coconut until very smooth.
2. Dissolve yeast and sugar in 2 tbsp warm water; leave 10 minutes until frothy.
3. Add yeast mixture to batter, season with salt, and ferment in a warm place 6–8 hours or overnight.
4. Batter should rise and have small bubbles on the surface when ready.

Making the Vegetable Stew

1. Heat coconut oil in a heavy pan. Add whole spices and let them splutter.
2. Add sliced onions, green chillies, ginger, and curry leaves. Sauté until onions turn translucent, about 5 minutes.
3. Add vegetables with thin coconut milk. Cover and cook until just tender, about 10 minutes.
4. Reduce heat, pour in thick coconut milk, stir gently, and season with salt.
5. Do not boil after adding thick coconut milk — heat gently and remove from flame.

Cooking the Appam

1. Heat an appam pan over medium-high heat.
2. Ladle in ¼ cup of batter and swirl the pan so batter coats the sides and pools at the bottom.
3. Cover and cook 2–3 minutes until edges are crispy and golden and the centre is soft.
4. Remove carefully and serve immediately with vegetable stew.

Tips

• The fermentation gives the characteristic sour note and lightness — don't skip it.
• The centre should remain slightly jiggly when removed from the pan.
• Leftover stew keeps in the refrigerator for 2 days.