Ingredients

• For the appam:
• 350g - rice, soaked for 6 hours
• 75g - parboiled rice
• 150 ml - coconut water
• 75 ml - coconut milk
• Water, as required
• Salt, to taste
• 1 tbsp - sugar
• 1/4 - soda bicarb
• Oil, as needed
• For the mutton stew:
• 5 tbsp - coconut oil
• 2 sticks cinnamon
• 2 cloves
• 4 green cardamoms
• 4 onions, cubed
• 2 tsp. ginger juliennes
• 3 green chillies, slit
• a sprig of curry leaves
• 400g - boneless mutton, cubed and boiled until half done
• 2 potatoes, cubed
• 750ml - thin coconut milk
• Salt to taste
• 75ml - thick coconut milk
• 6 black peppercorns, crushed

How to Make Appams with mutton stew

• To prepare the appams: Blend the two types of rice with coconut water and coconut milk to get a smooth paste, adding water if required.
• Stir in salt and sugar and set aside for 8 hours in a warm place.
• Mix in soda bicarb and a little water to get a creamy consistency.
• Heat an appam chatty and brush with oil.
• Add a ladle of batter to the pan, and tilt around to spread evenly.
• Cover with a lid and cook on medium heat for 2-3 mins.
• The edges should be crisp and the centre spongy.
• Make more appams with the batter.
• To make the stew:
• Heat coconut oil in a pan and add cinnamon, cloves and cardamoms.
• Saute for a few seconds.
• Add onion, ginger, green chillies and curry leaves and cook until onions are soft.
• Add the mutton, potato, thin coconut milk and salt and cook until mutton and potatoes are done.
• Remove from heat, and add thick coconut milk and black peppercorns.
• Stir well. Serve hot with appams.