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Kerala Thali: Appam with Stew and Urlai Roast

May-21-2016
Kanchan Bakshi
50 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kerala Thali: Appam with Stew and Urlai Roast RECIPE

I learnt making Appams from my friend who is from Palghat. We really love and relish this thali. I am contributing three recipes

Recipe Tags

  • Veg
  • Medium
  • Kerala
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Appam (Makes 12-13 appams)
  2. 3 cups Idli rice
  3. 1/2 cup thick coconut milk ( I used Maggi Coconut milk powder)
  4. 1 tbsp suji
  5. 1 tsp Sugar
  6. 1 tsp Salt
  7. Avial 1 cup mixed vegetables ( I used french beans, carrots, peas, cabbage)
  8. 2 spring onions
  9. 1 tsp crushed ginger
  10. 2 cups thick coconut milk
  11. 2-3 green chillies
  12. Curry leaves
  13. 1/2 kg baby potatoes boiled and peeled
  14. 2/3 cup grated coconut ( I used dry coconut but the best results come out with fresh coconut)
  15. 2 Medium sized Onionschopped
  16. finely chopped 3 Tomatoes
  17. 1 tbsp ginger garlic paste
  18. 2-3 Green Chilies
  19. Sambhar powder 1 tbsp
  20. few curry leaves

Instructions

  1. Appam : Soak the rice for at least 6 hours. Grind it to a fine paste. Add coconut milk.
  2. Dry roast suji, add 4 tbsp water and mix it. You will get a thick paste. Make sure after putting in the water, you turn off the flame else the paste will become thick
  3. Add suji, salt and sugar and keep it in warm place. The batter is ready once it ferments. It takes about 6 hours in Summers and much more in Winters.
  4. Once the batter is ready, you need a appachatty (a kadhai to make appams). Pour some oil in the chatty and rotate it in circles. You will get a thin crispy texture on the sides and a thick fermented batter in the centre.
  5. Close the lid and steam it for 2 mins
  6. Avial:Parboil all the vegetables and keep aside. Heat oil in a pan, add curry leaves, ginger, green chillies and sliced spring onions. After about a minute, add the vegetables and coconut milk. Bring it to a boil. Season it with salt.
  7. Urlai Roast:Heat oil in a pan. Add ginger garlic paste, curry leaves and green chillies. Add onions after a minute. Once the onions turn golden brown, add tomatoes and coconut. Let it cook for some time. Add salt and sambhar powder.
  8. Keep stirring till you see the oil on the sides. Finally add the potatoes and cook for about 3 minutes on a low flame. You could season this with mint also. It tastes yummm.

Reviews (3)  

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Alisha Peesha
May-22-2016
Alisha Peesha   May-22-2016

Nice

Aaryaman Dahiya
May-22-2016
Aaryaman Dahiya   May-22-2016

Great Going!!

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