Kerala Appam with Coconut Vegetable Stew

⏱ 90 min · Serves 4

Lacy, feather-light rice hoppers meet a fragrant, coconut-milk-bathed vegetable stew in this classic Kerala breakfast-for-any-meal. The contrast of crisp edges, pillowy centres and silky, spice-kissed stew is pure comfort in a bowl.

Per serving: 420 kcal · 7.5g protein · 58.0g carbs · 18.0g fat

Ingredients

• 300g raw white rice (soaked 6 hours or overnight)
• 50g cooked rice (cooled)
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 150ml warm water (for batter)
• 2 tbsp freshly grated coconut (or desiccated, soaked)
• 200g potato, peeled and cut into 2cm cubes
• 150g carrot, cut into 2cm pieces
• 100g green beans, cut into 3cm lengths
• 100g cauliflower florets
• 1 medium onion, thinly sliced
• 2 green chillies, slit lengthways
• 1 tsp fresh ginger, grated
• 10 fresh curry leaves
• 400ml coconut milk (full-fat)
• 150ml water
• 1 tsp whole black peppercorns, lightly crushed
• 4 cloves
• 2 green cardamom pods, lightly crushed
• 1 small cinnamon stick
• 2 tbsp coconut oil
• Salt to taste
• Fresh coriander to garnish

Method

1. Drain the soaked raw rice and blend with the cooked rice, grated coconut and 150ml warm water until very smooth. The batter should be like thin pancake batter.
2. Dissolve yeast and sugar in 2 tbsp warm water and leave for 5 minutes until frothy. Stir into the rice batter along with the salt. Cover and ferment at room temperature for 6–8 hours or overnight until the batter is slightly bubbly and has risen a little.
3. Make the stew: heat coconut oil in a deep saucepan over medium heat. Add cloves, cardamom and cinnamon and sizzle for 30 seconds.
4. Add onion, green chillies, ginger and curry leaves. Sauté for 5 minutes until the onion is soft and translucent.
5. Add potato, carrot, cauliflower and green beans. Pour in 150ml water, add the crushed peppercorns and a good pinch of salt. Cover and cook for 12–15 minutes until vegetables are just tender.
6. Reduce heat to low and pour in the coconut milk. Stir gently and simmer for 5 minutes — do not boil or the coconut milk may split. Taste and adjust salt. Keep warm.
7. Heat a non-stick appam pan (or a small wok or rounded frying pan) over medium-high heat and lightly grease with a drop of coconut oil.
8. Ladle in about 60ml of batter, then quickly pick up the pan and swirl in a circular motion so the batter coats the sides thinly while a thicker pool remains in the centre.
9. Cover with a lid and cook for 2–3 minutes until the edges are golden and lacy and the centre is cooked through and slightly puffed. Do not flip. Slide out gently. Repeat with remaining batter.
10. Serve appams immediately alongside the warm vegetable stew, garnished with fresh coriander.