Soft & fluffy Appam served with creamy coconut milk vegetable stew – a taste of Kerala in Bhubaneswar! Perfect for breakfast lovers & South Indian food fans.
Where? Bhubaneswar, Odisha –7R2P+33F mausima, Rath Rd, Old Town, Bhubaneswar, Odisha 751002
Aappam Recipe
Ingredients
Appam Batter
- 2 cups raw rice (idli rice or parboiled rice works well)
- ½ cup grated coconut (fresh or frozen)
- 1 tsp fenugreek seeds (optional, helps fermentation)
- 1 tbsp sugar
- ½ tsp salt (adjust to taste)
- ½ tsp instant yeast (or ¼ tsp dry active yeast)
- Water as needed
Preparation
- Soak Rice: Wash and soak rice (and fenugreek seeds, if using) for 4–5 hours.
- Grind Batter: Drain water and grind rice + coconut into a smooth batter with just enough water. The batter should be slightly thicker than dosa batter.
- Ferment: Dissolve yeast and sugar in 2 tbsp lukewarm water, add to batter. Mix well, cover, and ferment for 6–8 hours or overnight until bubbly.
- Prepare for Cooking: Add salt and mix well just before cooking. Batter should be of pouring consistency — if too thick, add a little water.
Cooking Appam
- Heat a small appachatti (appam pan or small wok) on medium heat.
- Pour a ladleful of batter in the center.
- Hold the handles and rotate the pan so batter spreads thinly around the sides, leaving the center thick.
- Cover with lid and cook on low flame until edges are crisp and center is cooked & fluffy (no need to flip).
Serving Suggestions
Appam tastes best with:
- Vegetable Stew
- Chicken Curry
- Egg Curry
- Sweetened Coconut Milk
Veg Stew
Ingredients
- 1 cup mixed vegetables (carrot, beans, potato, peas – chopped)
- 1 medium onion (thinly sliced)
- 2–3 green chilies (slit)
- 1 tsp ginger (julienned)
- 1 tbsp coconut oil (or any oil, but coconut oil gives authentic flavor)
- 1 sprig curry leaves
- 1 cup thin coconut milk (first extract diluted, or store-bought)
- ½ cup thick coconut milk (first extract)
- Salt to taste
- 1 tsp whole spices (1 small cinnamon stick, 2–3 cloves, 2–3 cardamoms)
Preparation
- Cook Vegetables: Heat coconut oil in a pan. Add whole spices, sliced onion, green chilies, and ginger. Sauté until onion turns soft and translucent. Add chopped vegetables, curry leaves, and salt. Pour in thin coconut milk and simmer until vegetables are tender (don’t overcook).
- Finish with Thick Coconut Milk: Once vegetables are cooked, lower flame. Add thick coconut milk, mix gently, and cook for just 1–2 minutes (don’t let it boil, or it will split). Drizzle a little extra coconut oil on top for aroma.
Tips
- You can add a few cashews while cooking for richness.
- For a slightly spicy version, add 1 tsp crushed black pepper along with the spices.
- If using store-bought coconut milk, use 2:1 ratio (thin:thick) for best results.