Aapam with kadala curry, potato stew and coconut milk

Appam is a delicious breakfast served with potato stew, coconut milk, egg roast/gravy, kadala curry(Chana)

Today I have made chana  for Appam, the batter should be of pouring consistency and fermentation of the batter are the most important steps in making good Appam. 

Aapam with potato stew

A tasty, healthy breakfast when you have time in hand. Aapam with potato stew is a traditional Kerala breakfast.

It requires skill, patience and time to make it for breakfast. I usually start making aapam little earlier than usual breakfast time.

Aapam

Ingredients:

Raw /basmati rice - 3 cups

Boiled rice 1 cup

Methi 1teaspoon

Cooked left over red rice 1 cup

coconut - 1 cup ( grated, optional)

yeast - 1 tea spoon

salt - as required

Tips

*Instead of adding fresh coconut you can add coconut milk and then adjust the quantity of water while grinding the batter.

* I have not added coconut or coconut milk as a variation. But made stew in coconut milk.

Method

*Wash and soak the raw rice, boiled rice and methi seeds together in water for about 5 hours. Drain water and grind by adding water to a smooth paste. (Adding grated coconut is optional,I have skipped that step)

*Take a ladleful of rice batter from the grinder, add water, cook to kanji consistency by stirring. Once it reaches room temperature add to the already prepared rice batter.(you can skip this procedure if you are adding cooked rice while grinding) 

*Add the sugar(optional) and salt. Mix the batter well, add dry yeast  to the rice mixture.

* The batter should be of pouring consistency, cover it and keep
aside for 7  hours for fermentation.

*Heat an appam kadai and grease
It lightly with oil. Pour a ladleful
of prepared batter and rotate the
kadai slowly.

*Make sure the batter is spread as
shown in the video.

*You will notice a thin layer forms on the side of the kadai while a little batter settles down in the middle of the aapam.

*Close it with lid and allow to cook for some time. Carefully
remove the aapam from kadai.

* Serve hot with stew. 

Variation

2 cups boiled rice

1/2 cup whole urad dal

2 tsp methi seeds

1/2 cup sooji rava

Method

All ingredients soaked together for about 5 hours. Sooji rava to be added while grinding. Leave the batter for fermentation about 7 hours.  Half an hour before making breakfast add 1/2 tsp dry yeast. Mix well and make appams.

Follow the above procedure in making fluffy  appams.

Potato stew

Ingredients

4 Potatoes

1 Onion

2 green chilies

A small piece ginger

A few curry leaves

1 cup coconut milk

salt - for taste

1 teaspoon coconut oil

A small cinnamon stick

2 cloves

1 Bay leaf

Method

*Wash and cut the potatoes into two pieces. Pressure cook for 3 whistles. Drain the water and peel the potatoes and cut them into small cubes.

* Cut the onion, slit green chillies and thinly slice the ginger. Keep aside.

*Heat oil in a kadai and add one cinnamon stick, clove, ginger,green chilli, salt, curry leaves and  onion.

*Fry till the onion becomes translucent. Now add potatoes and mix well.

*Add the coconut milk.  Remember to reduce the heat to low flame, proceed to cook for 2-3 minutes.

* Remove from stove and serve hot with freshly made aapam.