South Indian · serves 2

Appam + Vegetable Stew

Lacy rice pancakes with a mild coconut stew. Sunday breakfast that works as dinner.

35 min Some work Vegetarian

Ingredients

  • Appam batter (or thin dosa batter + 1/4 cup coconut milk)
  • 1 can coconut milk
  • 3 cups vegetables, cubed
  • 2 onions, sliced
  • 1 inch ginger, juliennes
  • 4 green chillies, slit
  • 20 curry leaves
  • 1 tsp black pepper
  • Whole spices
  • 3 tbsp coconut oil

Method

  1. Stew: whole spices in coconut oil, then onion, ginger, chillies and curry leaves. Soften without browning.
  2. Vegetables, salt, pepper, and the thin coconut milk plus 1 cup water. Cover 15 minutes.
  3. Thick coconut cream last — heat through, never boil.
  4. Appam: swirl the pan after pouring so the batter climbs the sides, thin at the edge and thick in the middle. Cover, 3 minutes, don't flip.
  5. Serve the stew in the well of the appam.

Questions people ask about Appam + Vegetable Stew

How long does Appam + Vegetable Stew take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Appam + Vegetable Stew?

Thick coconut cream last — heat through, never boil.

What can I use instead of coconut milk in Appam + Vegetable Stew?

Use cashews blended smooth with water, about 15 cashews to a cup. Similar body, no coconut flavour.

Can I make Appam + Vegetable Stew ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Appam + Vegetable Stew vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Appam + Vegetable Stew?

Serve the stew in the well of the appam. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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