Aappam and vegetable stew

Recipe by
Total Time:
1 day
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Ferment Recipe
Difficulty: Medium

Aappam and Veg Stew is a special recipe from the Ravuthar community of Tamil Nadu. But, this particular clan are native to Palghat (Kerala), hence this community is known for mouth-watering food which is a mixed cuisine of both the states: Kerala and Tamil Nadu. 

Try this delicious fusion food and delight your family and friends.

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • For Aappam:
  • raw rice - 2 cups
  • par boiled rice - 1/2 cup
  • urad dhal - 1/2 cup
  • salt to taste
  • fenugreek seeds - 5
  • boiled rice - one handful
  • coconut - 1/2 cup
  • yeast -1 tsp
  • soda salt - 1/4 tsp
  • sugar - 1/2 tsp.
  • For Veg stew:
  • coconut oil - 4 tbsp.
  • cinnamon - 1
  • clove - 2
  • onion - 1 sliced
  • garlic flakes - 2 crushed
  • green chillies - 8 to 10 slit
  • carrot - 1 cup (cubes)
  • potato - 1/2 cup cubes
  • beans - 1/4 cup (cut into 1 inch long pieces)
  • Very thin coconut milk (second extract) - 2 cups ( make sure the coconut milk is very thin as the stew might curdle if the coconut milk is a bit thick)
  • thick coconut milk - 1 cup (first extract)
  • rice flour - 1 tbsp.(heaped)
  • salt to taste
  • lime - 1/2 (a squeeze)

How to Make Aappam and vegetable stew

  • For making Aappam:
  • Soak raw rice, par boiled rice, urad dhal and fenugreek seeds together for 3 hours.
  • Grind to a thick smooth paste. Grind coconut and boiled rice together in a blender.
  • Add it to the grinding soaked rice mixture along with salt, towards the end of grinding and grind for 5 minutes. Mix well.
  • Allow to ferment for 18 to 20 hours.
  • Mix yeast, soda salt and sugar in little water.
  • Pour into the fermented batter and mix well to a running consistency batter.
  • Heat a non stick small kadai. Pour a ladle full of batter in the center of the hot kadai.
  • Lift the kadai from fire and tilt it in circular motion so that appam is formed.
  • Center of appam should be thicker than the sides.
  • Close with a lid and cook in medium heat. Cook on one side only.
  • When there is no uncooked batter and forms a lace around the center, remove carefully with a flat ladle. Serve hot with stew or any curry of your choice.
  • For making Veg stew:
  • Heat coconut oil, add cinnamon and cloves. Once they crackle, add sliced onions and crushed garlic.
  • Fry till translucent. Top with green chillies, carrots, potatoes and beans.
  • Toss well adding salt to taste. Fry for 5 minutes in medium heat.
  • Pour the thin coconut milk and cook till vegetables are cooked through.
  • Dilute the rice flour with the thick coconut milk.
  • Pour over the cooked vegetables and lower the flame.
  • Keep stirring till it gets to a smooth saucy consistency gravy.
  • Pour water if necessary according to the required consistency.
  • Squeez lime. Mix well. Taste and adjust.
  • Garnish with chopped coriander leaves. Serve hot with appam or bread.
  • Notes:
  • Can do the same stew with chicken or mutton along with potatoes alone for the Non-veg version.