Appam With Potato Stew


Appam With Potato Stew

A Breakfast Dish Often Tagged As (Kerala Pancake÷ Is Cherished By Kids And Adults Alike Mainly Coz Of Its Mouthwatering Aroma
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


  • 2 measure Raw rice Pachari
  • 2 handful cooked rice for each measure glass of rice one handful
  • 1 tsp yeast
  • 3 tbsp Sugar Add more if you want it to be a bit more sweeter
  • Salt As required
  • Gingelly oil As required


  • Soak the rice in water for around 2 hours (preferably evenings). Grind it along with cooked rice and the coconut water to a smooth batter. You can also add sufficient water too to get the batter consistency. Transfer the contents to a wide mouthed vessel.
  • Add in yeast and 2 tbsp of sugar. After adding yeast and sugar, do not mix the contents with a spoon or ladle. Take the vessel in your hands and rotate it a bit in circular motions so that the yeast slowly submerges in the batter. Close it with a tight lid and leave it to fermentation overnight. Next day early morning, you¦d see that it is fermented. Add salt and mix the batter well.
  • To make appams, heat a non-stick appachatti. Pour a ladle of batter into the pan and rotate it till you get the edges thin. Optional : Pour a little oil in the sides of the appam. Close the pan and cook till done.
  • Serve hot with any spiced side dish of your choice. Now if you want a side dish for those yummy appams and you want to make something in a jiffy, then the best one is to settle on a Potato Stew, which is often the favorite. One more reason being that the ingredients are the ones that are always found in your pantry. So, you do not have to call the grocery stores for the missing ones. So here¦s how the recipe for Potato Stew goes. You'd require: 3 or 4 medium sized Potatoes, 1 large Onion 1-inch thick piece of Ginger Required nos of Green chilies according to your liking Salt - As required A few Curry leaves 1 cup of thick Coconut milk Method:- Pressure cook the potatoes. When cool, open the cooker and peel the skin off the potatoes. Cut the potatoes into small cubes. Do not mash it. 3)Place the diced potatoes, thinly sliced onion, thinly sliced ginger, curry leaves and green chillies along with sufficient water in a vessel. Add salt and stir. Allow it to cook. 5)When all the water has nearly evaporated, lower the flame. Add the coconut milk and stir well. Do not boil. Just heat it through. Check the level of salt and add as required. 8)Remove from flame and serve hot/warm with hot appams. Though I crave for spicy food, this is one non-spiced dish, which I often make if in a hurry. You can also make your own variations by adding a few whole spices along with the veggies for that spicy aroma. After all, variety itself is the real spice of life and you can definitely try all the possible variations to spice up your life too. So, on that spicy note, happy cooking!!!
  • *** Note : Now for those who are sensitive or allergic to yeast, you can use preserved coconut water while grinding and reduce the quantity of yeast to a pinch… I know this coconut water is something that is usually discarded by many. But if you preserve it in a bottle and refrigerate it, you can use it as a fermenting agent while making appams.


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