Appams with mutton stew

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.