Appam and Stew

I have tried the Appam mixes that are available in the market and i personally think they are nowhere close to fresh Appam batter. Although i have grown up seeing my mother making Appam batter with “Kappi”, i dont follow that process since i find it tedious. I use yeast instead for fermentation. I continue to follow the below method because it gives me good soft Appams. Here’s how i do it :

How to make Appam Batter : (Around 12 Appams)

Ingredients :

3 cups of raw rice

1/2 a coconut grated

1 cup of cooked rice

1/2 teaspoon salt

1 tablespoon sugar

1/4 teaspoon dry yeast crystals

Procedure :

  • Soak the rice for at least 3-4 hours.
  • Grind along with grated coconut, cooked rice, sugar, salt and yeast.
  • Grind till it becomes smooth. Add appropriate amount of water while grinding. The consistency of the batter should not be too watery or too thick.
  • Keep the ground batter aside till it ferments. I generally grind the batter in the night and keep it overnight for fermentation. With the addition of yeast this process is actually accelerated.

How to make Appam :

  • Pour the batter into the appam chatti. No need to oil the pan if it is non-stick.
  • Rotate the chatti in your hands so that the batter spreads.
  • Close the chatti and allow the Appam to cook. Remove from the pan once it starts browning.


How to make Stew :

Veg stew is made in different ways in different parts of Kerala. My mother and my mother-in-law prepare stew in different ways :-). I will put in my mother-in-law’s stew recipe here since it is easy and equally tasty. For working women like me, its an awesome recipe to know.


Ingredients :

2 large potatoes cut into cubes

2 carrots cut into cubes

1 onion chopped

1 teaspoon freshly grated ginger

1/2 teaspoon crushed pepper pods

2 green chillies slit

First coconut milk (thick)

Second coconut milk (thin)

Salt according to taste

Procedure :

  • Cook the potatoes, carrot, onion, ginger, chillies, pepper together in a pressure cooker with 1.5 cups of water.
  • Once it is cooked, add the second extracted coconut milk and bring to a boil.
  • Next, add the first extracted coconut milk, heat for a minute and tun off the heat.
  • Add salt and mix well. Serve hot with Appam…Slurp!



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