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Appam and Stew By Chef Ajay Chopra
Appam and Stew is a coconut-based gravy from South India that is just below the holy trinity of idlli, dosa and sambhar. Chef Ajay Chopra brings the recipe of this simple yet amazing dish to your kitchen.
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INGREDIENTS
For the Stew
2-3 tbsp coconut oil
1 tsp jeera
2-3 dried red chillies
1 bunch curry leaves
1 cup chopped onion
1/4 cup chopped green chillies
1/4 cup chopped ginger
1 tsp pepper powder
1/2 tsp cinnamon powder
salt as required
1 cup raw potatoes
1 cup green peas
1 cup coconut milk (1st extract- coconut milk with malai)
1 cup coconut milk (2nd extract)
For the Appam Batter
1 cup idli rice/ parboiled rice
1/2 tsp methi seeds
1/4 cup thin poha
2 tsp sugar
1/4 cup freshly grated coconut
salt to taste
1/4 cup warm water to activate yeast
1/2 tsp dry yeast
PREPARATION
- Heat coconut oil in a pot, add jeera, dried red chillies, curry leaves, chopped onions, chopped green chillies and chopped ginger. Add pepper powder, cinnamon powder and salt.
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- Add coconut milk and cook. To this mixture, add raw potatoes, green peas and let it cook.
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- Finally, add the first extract of coconut milk (coconut milk with malai) followed by the second extract of coconut milk to the pan.
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- Garnish the stew with some curry leaves and it is ready to be served!
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- Soak idli rice and methi seeds for 5 hours. In a blender grind soaked rice, thin poha, coconut, water into a smooth batter. In a large bowl, mix warm water, dry yeast and sugar. Rest for 5 minutes until yeast activates. Now transfer the blended batter into the yeast mixture. Mix well and ferment the batter for 8 hours or overnight.
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- After it has fermented add salt and coconut milk and mix.
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- Pour a ladleful of appam batter onto a medium hot pan and spread evenly.
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- Cover and cook the appam until done.
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