Indian Appam with Stew Recipe

Rice: Soaked and blended to form the base of the appam batter

Grated coconut: Adds flavor and texture to the appam batter

Salt: Enhances the overall taste of both appam and stew

Sugar: Helps in fermenting the batter and adds a hint of sweetness

Yeast: Essential for fermenting the appam batter

Carrots: Adds color and nutrition to the stew

Potatoes: Provides a hearty texture to the stew

Beans: Adds a crunchy element to the stew

Peas: Adds sweetness and texture to the stew

Coconut milk: Adds creaminess and richness to the stew

Pepper: Adds a hint of spice to the stew

Grated ginger: Adds a fresh, zesty flavor to the stew

Minced garlic: Adds depth and aroma to the stew

Onion: Adds sweetness and flavor to the stew

Oil: Used for sautéing the ingredients in the stew

When fermenting the batter overnight, ensure it is kept in a warm place. This helps the yeast activate properly, resulting in a light and airy appam. If the weather is cold, you can place the batter in an oven with just the light on to maintain a slightly warm environment.

• rice - Substitute with quinoa: Quinoa provides a similar texture and is a good source of protein.

• grated coconut - Substitute with coconut flakes: Coconut flakes can be rehydrated and used similarly to grated coconut.

• salt - Substitute with sea salt: Sea salt can provide a similar flavor profile.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note.

• yeast - Substitute with baking powder: Baking powder can help with leavening, though it won't provide the same fermentation flavor.

• carrots - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture.

• potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes when cooked.

• beans - Substitute with chickpeas: Chickpeas provide a similar texture and are high in protein.

• peas - Substitute with edamame: Edamame offers a similar texture and a slightly different but pleasant flavor.

• coconut milk - Substitute with almond milk: Almond milk can provide a similar creamy texture, though the flavor will be different.

• pepper - Substitute with white pepper: White pepper can provide a similar heat without altering the color of the dish.

• grated ginger - Substitute with ground ginger: Ground ginger can provide a similar flavor, though it is more concentrated.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is more concentrated.

• sliced onion - Substitute with shallots: Shallots offer a similar flavor with a slightly sweeter and milder taste.

• oil - Substitute with ghee: Ghee can provide a similar cooking medium with a richer flavor.

• Allow the appam batter to ferment overnight, then store any unused batter in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and give it a good stir.

• Cooked appams can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a hot pan for a few minutes until they are warm and slightly crispy again.

• For longer storage, freeze cooked appams by placing them in a single layer on a baking sheet and freezing until solid. Transfer the frozen appams to a freezer-safe bag or container, separating layers with parchment paper. They can be stored for up to 1 month. Reheat directly from frozen on a hot pan or in a preheated oven at 350°F (175°C) for about 10 minutes.

• The vegetable stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.

• To freeze the stew, let it cool completely before transferring it to a freezer-safe container. Leave some space at the top to allow for expansion. The stew can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally.

• When reheating the stew, you may need to add a splash of coconut milk or water to adjust the consistency, as it may thicken upon cooling.

• For a quick meal, freeze individual portions of appam and stew together in meal prep containers. Thaw in the refrigerator overnight and reheat as needed for a convenient and delicious meal.

• For the appam:

  1. Preheat a non-stick pan over medium heat.
  2. Lightly grease the pan with a few drops of oil.
  3. Place the appam in the pan and cover it with a lid.
  4. Heat for about 2-3 minutes until it is warmed through and the edges regain their crispiness.
  5. Alternatively, you can use a microwave. Place the appam on a microwave-safe plate, cover it with a damp paper towel, and heat for 20-30 seconds.

• For the stew:

  1. Transfer the stew to a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of coconut milk or water if the stew has thickened too much.
  4. Heat until the vegetables are warmed through and the stew is simmering gently.
  5. Alternatively, you can reheat the stew in the microwave. Transfer it to a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat on medium power for 2-3 minutes, stirring halfway through.

• Blender: To blend the soaked rice and grated coconut into a smooth batter.

• Mixing bowl: To mix the batter with salt, sugar, and yeast.

• Appam pan: To cook the appam and achieve crispy edges.

• Ladle: To pour the batter into the appam pan.

• Pot: To cook the stew with mixed vegetables, onions, ginger, and garlic.

• Spatula: To sauté the onions, ginger, and garlic in the pot.

• Measuring spoons: To measure out the salt, sugar, yeast, and other spices.

• Knife: To slice the onion and mince the garlic.

• Cutting board: To provide a surface for slicing and mincing.

• Measuring cup: To measure the coconut milk and other liquid ingredients.

Prepare ingredients in advance: Chop vegetables and grate coconut the night before to save time.

Use a blender: Blend the soaked rice and coconut together for a smoother batter.

Preheat the pan: Ensure the appam pan is hot before pouring the batter for even cooking.

Batch cooking: Cook multiple appams at once if you have a large pan to save time.

Simmer stew while cooking appam: Multitask by preparing the stew while the appams are cooking.

Use canned coconut milk: Save time by using canned coconut milk instead of making it from scratch.