Appam Stew

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Ingredients:

For Appam Batter

Raw rice – 1 cup

Idli rice – 1 cup

Grated coconut – 2 tbsp

Water – as per requirement

Powdered sugar – 2 tsp

For Chicken Stew

Coconut oil – 1 tbsp

Bay leaf – 1 number

Cinnamon stick – 1 no

Cloves – 2 nos

Black peppercorn – 4-5 nos

Star anise – 1 no

Green cardamom – 2 nos

Curry leaves – 8-9 nos

Sliced onion – 1 no

Chopped ginger – 1 tsp

Slit green chili – 2-3 nos

Chicken curry cut – 300 gms

Potato wedges – 2 nos

Water – ½ cup

Salt – 1 tsp

Coconut milk – ½ cup

 

Method:

For Appam Batter

Soaked raw rice and idli rice for at least 4-5 hours before using.

In a grinder jar put soaked raw rice, idli rice, grated coconut, and water, and grind it fine.

In a non-stick pan heat water and in that cook a little bit of rice batter till it gets thick and grinds the mixture to a fine paste.

Now mix cooked rice paste in batter and add powder sugar and mix it well.

Now let it ferment overnight.

 

For Chicken Stew

In a kadhai heat coconut oil and add bay leaf, cinnamon stick, cloves, black peppercorn, star anise, green cardamom, and once they crackle then add curry leaves.

Now add sliced onion and sauté it, then add chopped ginger and slit green chilies and sauté it again.

Add chicken curry cut and cook it for 2-3 minutes then add potato wedges, water, salt, and cover it with a lid and cook it for 5-7 minutes.

Now add coconut milk and cook it for 2-3 minutes more and it's ready to enjoy with appam.

For Finishing

Take appam pan and heat it up then pour one full ladle of appam batter and rotate round and cover the complete pan with batter and then cover with a lid and cook it for 2-3 minutes.

Make some more appam in the same method.

For plating, place appam on the plate and on bowl pour stew and enjoy your appam and stew.  

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