Appams are circular soft centred, lacy pancakes made of fine ground raw rice flour, coconuts and fermented with a small amount of fresh Toddy /Kallu, since fresh toddy is difficult to get, many use yeast nowadays. The best pair to palappam is stew. This appetizing stews are generally made with potatoes, chicken, lamb and duck along with onions simmered gently in a creamy sauce flavored with spices and coconut milk. Do try this delicious breakfast Palappam & Mutton /Lamb Stew and is sure to be a hit..Enjoy!
Preparation Time : 15 minutes +Soaking and Fermenting time : 6 hrs
Serves : 4
Ingredients :
Raw Rice or Rice Flour : 2 cups (Can also use long grain)
Thick coconut milk : 11/2 cup or Grated Coconut : 1 cup
Salt : a pinch
Toddy : 1/4 cup or substitute with Tender Coconut water : 1 cups or use Yeast : 1 tsp (I have used yeast)
Warm Milk or Water : 2 tsp
Sugar : 1 tsp
For Cream of Rice /Thari kurukkuiyathu /Kappi Kachuka :
Pacha Aripodi /Raw Rice Flour (sieved well) or Ground rice batter : 1/2 cup or substitutewith Rava/Semolina /Farina : 1/2 cup
Water : 1 1/2 cup
For the Batter :
1. Soak the raw rice in water for at least 4-5 hrs. (Note : To make it more easier, instead of soaking and grinding the rice, you can use rice flour (sieved well) and follow the same.)
2. If you are using toddy, in a bowl mix it with sugar and keep aside to rise or if you using yeast, then mix sugar with warm milk or water and add yeast; keep aside for 10-15 minutes or until a froth appears on the surface.
3. Mix well until sugar and yeast granules are dissolved and well risen. (Note : Always use fresh yeast ) or
If you wish to add tender coconut water, add only a pinch of yeast and 1/4 cup sugar to rise.
4. Grind the rice by adding required amount of water to fine paste and reserve 1/2 cup of this batter, now add coconut milk or grated coconut.
5.Transfer the grounded coconut rice paste to big bowl and add yeast mixture, salt; combine well and make a smooth soft batter and keep it aside. (Note : If necessary use more coconut milk or water a little at a time. The consistency of the batter should be like idli batter)
For Thari kurukkuiyathu (cream of rice) /Kappi Kachuiyathu :
6. Heat a pan and add rice flour or reserved batter mixed with water and bring it to a boil, lower the flame and stir continuously for a few minutes until you get a thick paste, remove from the fire and allow to cool. (Note : This is done to make softer palappams)
7. Mix the cream of rice /thari kurukkuiyaithu well with the grounded rice yeast batter.
8. Leave the mixture for fermentation for 6- 8 hours or over night. Quantity will be double after fermentation.
How to make Kerala Palappam /Kerala Appam :
4. Before making appam, check for sugar & salt and if batter if thick then dilute it by adding milk or coconut milk.
3. Heat non stick appachatty on a medium flame. If it is not nonstick then smear the appachatty with little oil.
4. When making appams, keep stirring the batter as frequently as you can and pouring small quantities into a small sized bowl makes the stirring process more handy. (Note : Stirring the whole fermented batter which comes bubbling up may cause the appams to lose their softness.)
5. Pour one ladleful of appam batter to the appachatty.
7. Close it with a lid and cook on low heat till the edges are golden brown. When the appam is ready the edges resemble crisp lace and centre soft. It will take around 2-3 mins at low flame
8. Serve it with Stew, Fish Moli /Egg Curry,Chicken Curry,Kadala Curry, or with any curry as u wish or serve with coconut milk with sugar.
- Palappams can be made without coconuts too..Two cups of raw rice are ground well with half cup of cooked raw rice to which the fermented yeast is added and the batter is kept aside the night before.
Kerala Mutton Stew Recipe – Mutton- Lamb Stew Recipe
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 4
Ingredients :
Lemon juice : 1tbsp
Shallots /Red Small Onion /Cheriya ulli /Kunjulli : 1/2 cup (thinly sliced)
Ginger : 2 tbsp (thinly julienned)
Garlic : 2 tbsp (thinly sliced)
Green Chillies : 2-3 (slit lengthwise, remove seeds if you don’t like spicy)
Thick Coconut Milk (First extract) : 1 cup or The milk of one grated coconut (first milk to be extracted by squeezing the milk with your hands, or mixing in a blender for a minute, after adding a 1/4 cup of warm water, The second and third milk are to be extracted by adding 1 cup of warm water in a similar manner and kept aside.)
Thin Coconut Milk (Second & Third extract) : 1 cup
Whole Black Peppercorns : 1 tsp
Cardamom /Elakka : 6
Cloves /Grambu : 6
Cinnamon /Karugapatta : 1″ piece
Bay Leaves : 4
Star Anise : 2
Curry leaves : 1 sprig
Vinegar : 1 tbsp
Cashew paste – 1 tbsp (optional)
Black Pepper Powder : 1/4 tsp or to taste (Optional)
1. Soak the meat with lemon juice for couple of minutes; clean and wash well for 2-3 time and drain it in a strainer and keep it aside. This helps to sanitize the meat.
2. In a large pressure cooker or in a pan, heat oil and add the cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and sauté for a minute.
3. Add the sliced shallots, ginger, garlic and green chilies and saute till it turns to soft and pink in color.
4. Add the meat and curry leaves and saute the mutton until all the water has evaporated and the mutton begins to fry.
5. Add salt and the second and the third extract – thin coconut milk and cook the mutton until done. (Note : If you are cooking in pressure cooker, cook on high till the first whistle, when it has reached the full pressure and simmer on low flame and cook for about 10-12 minutes or one and a half hours on a slow fire.)
6. Now add the first extract -thick coconut milk. As soon as the mixture boils take it off the fire and add the vinegar and the pepper powder.
7. Delicious mutton Stew is ready to serve..Serve with Appam, Bread or Rice and Enjoy!
- Mutton may be substituted with chicken and vegetarian can replace the mutton with vegetables. carrots, potatoes, whole small onions, peas, mushrooms or just plain potato and onion.
- Note that if the stew is too thin you can thicken it by soaking 6-8 cashews in hot water and ground into smooth paste and add with thick coconut milk and add it to the gravy or with cornflour or maida mixed in a little water.
- This stew tastes better a day after it is made, letting it rest in the fridge overnight helps the flavors to blend well.
Hi Ansha, Sorry for the delayed reply. Thanks a ton for the wonderful comment. It’s a pleasure and honour to know that you trust this site and thats a best compliment one can get and it means a lot to me:) I’m so happy to hear your family enjoyed and appreciated you. Please do keep me posted when you try the recipes.Hope to see you again.
Cheers!
Sangeetha
Hi Sangeetha, thanks for the tasty recipe. I tried the mutton stew for Xmas break fast. Soo yummy. Got appreciation from my family also. What ever I tried from kothiyavunnu, everything comes out well. It's a trustworthy site.
You're welcome Simon. Thanks sharing your thoughts 🙂 Hope you will visit this space often.
Cheers!
Sangeetha
I love this recipe. One of my favorites. Thank you for sharing this.
Simon
Thanks Anita for trying this recipe and also for posting your feedback here 🙂 Nice to know that your husband liked it. Hope you get try more recipes from here.
Cheers!
Sangeetha
Tried this for dinner last nite and my husband said it was heavenly:) thank you for sharing
Hello Riyaz, You are very welcome! So good to hear that your family liked this. Yes,I do appreciate Reni's tip…actually recipes calls for turmeric powder and i have used while cooking, but somehow missed typing it here. I have updated it…and thank YOU for bringing it to my notice. I hope you do try more of my recipes. Thanks for trying and sharing your feedback! My regards to your wife and kids
Cheers!
Sangeetha
Hi Sangeetha, thank you for this wonderful recipe. Thanks to Reni's tip as well. Mashed potato changed the compete texture of the dish. Wife and kids enjoyed this. Don't know why you missed turmeric, added a pinch though. Regards, Riyaz, Rageena, Ryan, Rihanna & Rania (unfortunately the only person who couldn't taste it as she's only 2 months old). 🙂
Welcome Niren! Oh those are to-die-for! I make them on a regular basis…Very pleased to hear that you all enjoyed and that they turned out so well for you!:) Thanks a lot for trying this and also for sharing your feedback with me. Hope to see you around more!
Cheers!
Sangeetha
We prepared mutton stew yesterday paired with aapam for a small party and it turnedout yummy.
This is a best stew we have ever tasted and has a unique taste in it and we totally loved it and there was nothing left.
Going to make again next week.
Simple recipe but has heavenly taste,we can make it at our place now and no need to go for restaurants.
Thanks for this lovely recipe.
Niren
Thanks Uma 🙂 Hope you get to try this recipe soon.
Cheers!
Sangeetha
A good details explained yummy recipie. The best among the searches I did for this recipie
Thank you Reni. Mashed potatoes sounds nice…I'm sure it must have given an extra punch to the stew 🙂
Happy cooking!
Sangeetha
mutton stew is looking great…i prepare in the similar way except that i add few potatoes and mash it to make the gravy thicker instead of adding maida.
Hello Mathew, I seriously believe that recipes and preparations vary from one home kitchen to other…to me, what matters most is good food. Well, as they say delicious things are for sharing. Thanks for sharing your thoughts.Feedback good/bad shows that someone cared enough to read what you have posted.
Thanks!
Sangeetha
Sorry, It is not as good as it should be. It can be much better… both paalappam and stew. Your appam looks more rubbery or undercooked and the stew looks totally immersed, at least 3mm of oil. I must say, I don't know how to make it, and would not try it just for the way it looks. I am sure you can make it better. Kindly don't take me wrong, I am just being faithful to what I see
Thanks to all dearies for leaving a word 🙂
Stew looks fabulous, great recipe!
Amazing combination. My favorites.
Nice combo…Stew looks perfect and delicious…
awesome combination…my all time favourite! yumm…
my ideal anytime meal 🙂
Slurp, makes me hungry, mouthwatering here..
appam and mutton stew…seriously drooling here…
You wouldn't believe how hard it is to get your hands on good-quality, well-priced mutton or goat over here and its frustrating because I see so many awesome looking recipes for it – just like this beautiful looking one you have that sounds totally divine – and I have yet to find a decent source of meat! I envy you! Extraordinary pictures and a delicious sounding meal.
Appam and stew is my fav too…Mutton stew ugran ayitundu..
wow lip smacking recipe dear…love it! and presentation is so inviting…
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delicious combo… yumm..
Tempting palappam and stew..
A Green stew is a first time for me….Should try this one…Bookmarked!!
Slurp, makes me hungry, mouthwatering here..
what a nice combo dear….the stew looks so delicious!! its perfect for the event:
Event: Kerala Kitchen
why dont you send it to the event?
Looks delicious with that appam ….yum ….
Super yummy combo…lovely clicks..
Adipoli combo..yummy
perfect combo annoo…nice presentation!!!
my fav combo…looks so delicious na tempting…loved it..
Appam with mutton stew hmm salivating here 🙂 Pictures are classic sangee.
delicious combination looks wonderful
My most favourite, I can eat a dozen of this. Loved your pictures.