Appam is a popular breakfast among the Keralites. Appam can be prepared with or without using yeast.We can use toddy instead of yeast.Then we call it Kallappam.The ingredients used are much less but it is an awesome breakfast that you can make out very easily.It goes very well with any side dish as Vegetable/Non Veg stew,Kadala curry, Egg curry ,Khurma and many more.Appam and Chicken stew is my all time favourite. Try out this recipe.
Kerala Dishes-Appam And Chicken Stew
Appam
Ingredients
Raw Rice – ½ kg
Coconut (grated) – 1/2
Yeast –½tsp
Salt – to taste
Sugar – 3 tsp
Cooked rice – ½ cup
Coconut Water – 1 coconut’s
Method
Soak rice for about four hours and drain the water completely.Grind the raw rice,cooked rice and grated coconut in a mixer using the coconut water and some plain water(if necessary).Bring the batter to a consistency a little thicker than dosa batter. Put yeast, and sugar in quarter glass of luke warm water and keep it aside for half-an- hour to ferment. Add this to the grounded mixture.Also add salt. Keep the mixture for eight hours to ferment. Spread the mixture on an Appachatty and make appams.(Add water if required to bring the batter to dosa consistency).
Chicken Stew
Chicken piece – ½ kg
Potato – 1
Onion – 2
Carrot – 1 big
Butter Beans – 3no
Green chilli – 5 no
Garlic – 8 flakes
Ginger – 1 piece
Cinnamon – 2 sticks
Cloves – 4 no.
Cardamom – 3 no.
Bay leaf – 1
Curry leaves
Coconut oil – 3 tsp
Thick coconut milk – 1 cup
Crushed pepper – ½ tsp
Method
Cut chicken, onions,butter beans and carrots into cubes. Heat two teaspoons of coconut oil in a pressure cooker. Put clove, cinnamon and cardamom. Stir a bit. Add garlic and ginger, followed by onions, carrots, potatoes and green chillies. Again stir a bit. Now add the chicken pieces. Stir again. Add bay leaf. Pour half-a-cup of water. Now close the lid and cook for three minutes. Remove the lid and shift the contents into a pan. Stir a bit. Now add salt and, crushed pepper.Stir well. Add the thick coconut milk and a little amount of oil. Stir well and cook for about two minutes. Finally garnish it with curry leaves.
Your chicken stew is now ready. It combines well with hot appams.
