Appam and stew

Appam is a traditional breakfast recipe of Kerala that uses rice flour and coconut milk. It is also called as vellai appam in some regions. However, one should not confuse appam with chettinad kuzhi paniyaram, which is also called vellai appam.
Appam is served with stew, which is referred to as ishtu in Kerala. It is coconut gravy which has mixed vegetables particularly potato in it.  In fact, stew is also the side dish for nool appam (string hoppers). In Tamilnadu, string hoppers are referred to as idiappam or sevai. In some parts of Kerala, appam is sometimes served with egg curry.
Appam is made in a special deep pan called appachatti that has a lid to cover while cooking. Nowadays, it is substituted with non-stick appachatti pans, which has made the task easier. It can also be made in small frying pans, the way I do.
There are different methods of making appam. Here, I am presenting a simple method to make appam without using yeast and without the appachatti.

Ingredients for Appam:

1. Raw rice - 2cups
2. Coconut milk -1/2cup
3. Eating soda -1tsp
4. Salt to taste

Method:

Grind the rice to a smooth paste using very little water. Keep it aside.
Dilute two tablespoons of this rice batter in one cup of water and thicken it over a medium flame stirring continuously. Cool it. Combine this and coconut milk with the rice paste. Ferment for 18 hours or overnight.
Before making appam add salt and the eating soda. Add water if needed to bring it to pouring consistency. Heat a non-stick frying pan. Pour a ladle full of batter and swirl just once, such that it takes the shape of the pan. Close and cook on one side over a low flame. Remove from pan when the sides turn crispy.

Ingredients for Stew

1. Blanched mixed vegetables -2cups
2. Coconut milk -1cup
3. Slit green chilly -2
4. Onion diced -1/2cup
5. Curry leaves -few
6. Whole cardamom -2
7. Cloves -2
8. Oil and salt -As required

Method:

In a frying pan, fry the cardamom and cloves with some oil. Then add the onions, green chilly and curry leaves. Sauté them till onion changes colour. Add the blanched vegetables and coconut milk. Check for salt. Cook for few seconds and remove from heat.

Note:
Mixed vegetables include carrot, potato and pea.