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 Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

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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.