Monday, February 23, 2009



Basmati rice -2cups
cooked basmati rice -3/4 cup
Salt -to taste
Sugar -1 tbsp
yeast -1/2 tbsp
Coconut milk -1cup

Method of preparation

1. Grind all ingredients together.
2. Keep the mixture to ferment for 7 to 8 hours.
3. Heat the appam thava (the special vessel for making appam), rub a little oil and pour some batter into it.
4. Turn the batter around in the thava and make it into a round with thin edges and a thick middle.
5. Cover with a lid and keep it over a slow fire.
6. After the appam is ready, serve with mutton stew.

Mutton Stew


Mutton -250 g
Coconut milk -2cups +1cup(THIN&THICK)
Onion -2 no.s
Potatoes -2
Tomatoes -3
Green chilies -6
Garlic paste -½ tbsp
Ginger paste -½ tbsp
Pepper powder -½ tbsp
Cinnamon -1
Cloves -3
Coriander powder-1 tbsp
Coriander leaves-½
Ghee or butter -2 tbsp
Salt -to taste

Method of preparation
1.Clean, cut and wash the mutton.
2.Slice the onion, chilies and tomatoes. Peel and cut potatoes into four.

3.Add the onions, chilies, tomatoes, ginger paste, garlic paste, masala and salt to the mutton and mix well.

4. Heat the ghee and add spices. Add the mutton and fry for a while.

5. Add  thin coconut milk and cook till mutton becomes soft and water is absorbed.

6. Add the thick coconut milk and chopped coriander leaves.
7. Simmer and remove from heat.
8.Serve with appam

1 comment:

  1. I was thinking about how to make these appams here outside India coz my mom at home makes them with some other fermenting agents. would definitely give it a try now :)