Appam And Potato Stew:

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The lacy soft pancake is a favorite Kerala breakfast dish.

Ingredients Required:

Rice 1 Cup soaked in water for 6 hours

Cooked rice 12 Cup
Grated coconut 1 Cup
Yeast 1 Teaspoon
Sugar 1 12 Tablespoon, divided
Salt To Taste
Warm water 3 Tablespoon

Method Of Preparation:

1. In a small bowl, add warm water, yeast and 1 teaspoon of sugar. Mix gently and let it
sit for 10 minutes or until used.
 2. In a blender, add the soaked rice, cooked rice and grated coconut. Add water and
blend it till they become smooth.
3. Pour it into a large bowl. Add the yeast mixture, the remaining sugar and salt for taste.
Mix well. Cover and let it sit in a warm place overnight.
4. Mix the batter once to form a smooth and homogeneous batter.
5. Heat the appachetty/ small deep frying pan on medium low heat. Pour a ladle full of
the fermented batter into it.
6. Holding the handle from both the sides, swirl the batter to form a thin layer on the
sides of the pan and the rest of the batter settles in the middle.
7. Let it cook until it begins to leave the sides, and the center is fully cooked and set.
Transfer appam onto a plate. Repeat this with the rest of the batter.
8. Serve with stew.

Potato Stew:

Image: Shutterstock

This favorite side dish is an accompaniment to many Kerala breakfasts.

Ingredients Required:
 Potatoes -2 medium, boiled and slightly mashed
Onion -1, chopped
Green Chilies 3-4, slit open lengthwise
Ginger -1 piece, chopped
Garlic 1 or 2 small cloves, chopped
Curry Leaves few
Cinnamon 1 piece
Cloves -3
Cardamoms -3
Black Pepper, whole 1tsp
Thick coconut milk cup
Thin coconut milk -2 cups
Coconut oil 1 tbsp
Salt to taste

Method Of Preparation:

1. Heat oil in a pan and add all the spices like cinnamon, cloves, cardamoms, and black
pepper and fry.
2. Next add chopped onions, ginger, garlic, green chilies and curry leaves. Stir fry until
they become soft and translucent.
3. Add boiled and mashed potatoes and mix well.
4. Add thin coconut milk and salt. Allow to cook for 10 minutes or until the curry
reaches a creamy thick consistency on a medium heat.
5. Add thick coconut milk and bring it to a boil. Serve hot with aapam or vetyappam.