Appam & Stew
Kerala's beloved breakfast - lacy fermented rice pancakes paired with fragrant coconut milk stew, a Syrian Christian specialty.
Prep Time
30 mins + fermenting
Cook Time
45 mins
Servings
4-6 people
Difficulty
Medium
Ingredients
For the Appam
For the Stew
Instructions
Prepare Appam Batter
8+ hoursGrind soaked rice with cooked rice, coconut, and coconut milk to a smooth batter. Mix in yeast, sugar, and salt. Cover and ferment for 6-8 hours or overnight until doubled and bubbly.
Prepare the Stew Base
8 minsIn a pan, heat coconut oil. Add whole spices (peppercorns, cloves, cardamom, cinnamon). Add shallots, ginger, and curry leaves. Sauté until shallots are translucent.
Cook the Protein/Vegetables
25 minsAdd chicken pieces (if using) and cook until lightly seared. Add potatoes, carrots, and green chilies. Pour in thin coconut milk. Cover and simmer until everything is cooked through.
Finish the Stew
5 minsOnce protein and vegetables are tender, reduce heat to low. Slowly pour in thick coconut milk, stirring gently. Do not boil after adding thick coconut milk - it will curdle. Season with salt.
Make the Appams
2 mins per appamHeat an appachatti (special pan) over medium heat. Grease lightly with oil. Pour a ladleful of batter in the center and quickly swirl to coat the sides thinly while keeping the center thick.
Cook and Serve
2 mins per appamCover and cook until edges are lacy and golden, center is soft and fluffy. Serve hot appams with warm stew - place stew in the soft center of the appam and enjoy.
Chef's Tips
- Fermentation is crucial - longer fermentation means softer appams
- Swirl the pan quickly for thin, lacy edges
- Never boil coconut milk stew - it will split
- Use an appachatti (curved pan) for authentic shape
- Toddy traditionally replaces yeast for fermentation in Kerala
The Story Behind Appam & Stew
Appam and Stew is a signature dish of Kerala's Syrian Christian community, believed to have been influenced by Jewish and Middle Eastern traders who settled on the Malabar coast centuries ago. The dish perfectly blends indigenous Kerala ingredients with foreign culinary techniques.
Traditionally, appam batter was fermented using toddy (palm wine), giving it a distinctive slight sourness. The stew showcases Kerala's abundant coconut and spices in the most elegant way - creamy, aromatic, and comforting.