Appam and Potato Stew

Ingredients for making appam
Raw rice / White rice – 2 cup
Cooked matta rice ½ cup
Coconut grated 3/4 cup
Yeast ½ tea spoon
Sugar 1 tea spoon
water
Salt



How to prepare
Soak raw rice for 3 or 4 hours. Wash and grind with all other ingredients. Keep the batter to be fermented for about 12 hours. Keep the non stick pan on a medium flame. Pour two ladle full of batter (if needed wipe pan with a tissue dipped in oil) into it. Rotate the pan in a circular manner. You can see holes appearing on the appams. After that, cover with lid. The appam batter should not be watery or too thick. I don’t claim it should be okay for every one who give a try. It depends on how much the appam batter is fermented. We can say the success of appam making, viewing the batter it self. For making flower appams, let the batter go forward then back ward, again right and opposite to that, then left and bring back opposite to that. It is easy if you try. Appam is also known as Paalappam or Vellappam.

We wouldn’t use yeast at home in Kerala, mostly we add one tablespoon of uzhunnu/black gram dal. It doesn’t work here in winter season, so I began to use yeast. During winter season, the fermenting of the batters like Idli, Dosa and Vellappam is not easy. So keep the batter inside the microwave oven, after you finished heating any food. It will help.

For making appams and Duck roast you can follow this recipe from Secret of Taste

Potato Stew



Ingredients
Potato 2
Onion 1 chopped
Tomato 1 small chopped
Ginger ½ inch chopped
Turmeric powder ½ tea spoon optional
Green chillies as desired
Coconut milk thick 1 cup
Pepper powder 1 tea spoon
Curry leaves few
Mustard seeds
Salt
Oil

How to prepare
Boil potatoes and peel.
Cut into small pieces.
Heat oil.
Splutter mustard seeds.
Sauté onion.
When it is transparent, sauté ginger and green chillies in it till the aroma of ginger comes.
Add turmeric, potato and tomato pieces, pepper powder, curry leaves and salt.
Stir it for few minutes.
Pour coconut milk into this.
Add little water if you want to reduce the thickness.
When it begins to boil, remove from fire.
Best with Appam and Chappathi

I just add the appam recipe with the amount of water to help some readers here who asked me.This time I have made little changes, hope it may help you.

Appam
raw rice 1 cup
coconut grated 1/2 cup
yeast 1/4 or 1/2 tsp
warm water 1 cup(25% hotwater )-about 200 ml
cooked rice / choru 1/2 cup
sugar 1 tsp
salt

Grind everything together. Ferment for 12 hours.I kept the batter inside the oven to ferment in a plastic container.