Appam with Potato Stew

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INGREDIENTS:
2 cups rice
1/2 cup cooked rice
1/4 cup coconut gratings
1 heaped tsp yeast granules
Salt to taste

 PROCEDURE:

  • Soak rice in water for 4 hrs,wash and grind with coconut,cooked rice and yeast,using 1/4 cup of water.Make a smooth batter.
  • Remove it in a broad vessel,wash mixi jar with half cuo of water ,add it to the batter and mix nicely
  • Keep covered in a warm place fpr 5-6 hrs
  • Before making appam,add salt to taste and mix well
  • The batter should be thinner than the dosa batter and little thicker than neer dosa batter
  • Take appam pan or small little deep kadaiwith handles
  • smear little oil,pour one large laddle full of batter ,hold the kadai handlesnand swirl itso thatthe batter spreadsevenly in a round shapeand you get a thin layer of batter at the edges
  • Sprinkle some coconut oiland cover the kadai,cook till it gets cookedand the base is light brown
  • Remove and serve hot with any curry or stew
POTATO STEW RECIPE
INGREDIENTS:
2 potatoes
1 small onion thinly slices
2 slit green chillies
1/2 inch chopped ginger
4 chopped garlic cloves
1 lavang
curry leaves
1 cup coconut milk
Salt to taste
3 tsp coconut oil

PROCEDURE:
  • Cut the potatoes into thin pieces and boil it with little salt
  • In a pan heat oil,add ginger,garlic,curry leaves and sliced onions
  • Saute for 5 mins,add boiled potatoes,coconut milk,salt and give one boil
  • Serve with appam

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