Kerala · Breakfast
Appam with vegetable stew
Soft, bowl-shaped fermented rice pancakes served with a mild coconut milk vegetable stew.
- Calories
- 540 kcal
- Protein
- 9 g
- Carbs
- 72 g
- Fat
- 24 g
- Prep
- 20 min
- Cook
- 25 min
Per serving, for one person.
Contains: coconut.
Ingredients
- 70 g Rice flour
- 60 ml Coconut milk
- ¾ tsp Sugar
- ¼ tsp Baking powder
- 40 g Green beans
- 30 g Green peas
- 40 g Cauliflower
- ½ chilli Green chillies
- 2 g Curry leaves
- ½ tsp Cinnamon
- ½ tsp Cardamom
- ½ tbsp Coconut oil
- ¼ tsp Salt
Method
- Whisk the rice flour with coconut milk, sugar, baking powder and salt into a batter; rest 20 minutes.
- Pour a ladle into a hot, lightly greased appam pan, swirl to coat the sides and cover to cook 3 minutes until the centre is soft and the edges crisp.
- For the stew, warm the coconut oil and gently cook cinnamon, cardamom and green chilli for a minute.
- Add the green beans, peas, cauliflower and curry leaves with a splash of water and simmer 8 minutes until just tender.
- Stir in the coconut milk, season with salt and simmer 3 minutes; serve with the appams.
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