Appam and stew are versatile dishes from south Indian cuisine. The stew can be made with veggies, chicken or meat. The base for stew is the first extract of coconut that gives a little sweet taste and thickness to the gravy. The second extract of the coconut is used to add a little sweetness to the appam batter that has been left to ferment during the night. Appam batter is made with rice and pressed rice.
Appam and stew make a delicious and lip-smacking combo that is hard to resist.