Shifa Score
2471
Appam with Stew
Fermented rice pancakes, coconut stew.300
Calories
(kcal)
70
Glycemic
Index
6
Protein
(gms)
2.5
Fiber
(gms)
Classification
BREAKFAST
(120)
VEG
(649)
INDIAN
(201)
2.5k
1m
5.1k
1.9k
Description
Appam with stew is a harmonious blend of flavors and textures from South India. The appam, a light, lacy rice pancake, pairs exquisitely with a fragrant coconut-milk-based stew. This dish combines the delicate crispiness of appam with the creamy richness of vegetables and spices, creating a soothing culinary experience.
Recipe
Ingredients:
Rice flour
2
Cups
Coconut milk
1
Cup
Water
0
As needed
Sugar
1
Teaspoon
Salt
1
Teaspoon
Yeast
1
Teaspoon
Cooked rice
2
Teaspoons
Potato
2
Medium
Carrot
1
Medium
Green peas
1
Cup
Onion
1
Large
Ginger
1
Piece
Garlic cloves
3
Green chili
2
Coconut milk
2
Cups
Curry leaves
0
A few
Black pepper
1
Teaspoon
Cinnamon stick
1
Cloves
3
Cardamom
2
Coconut oil
2
Tablespoons
Salt
0
To taste
Preparation steps:
1. Rinse 1 cup of rice and soak for 4 hours.
2. Grind rice with 1/4 cup cooked rice, 1/2 cup coconut milk, and a pinch of yeast to a smooth batter.
3. Ferment batter overnight.
4. Heat a non-stick pan; pour a ladle of batter. Swirl to spread thinly.
5. Cover; cook until edges crisp. Remove appam.
6. For stew, heat 2 tablespoons oil in a pan.
7. 1 sliced onion, add 1 teaspoon ginger-garlic paste.
8. Add 1 cup mixed vegetables (carrots, potatoes), briefly.
9. Pour in 1 cup coconut milk, 1/2 cup water, salt, and spices.
10. Simmer until vegetables are tender.
11. Serve hot appam with the aromatic stew.
