Paal Appam and Potato Stew | How to make Paal Appam and Potato Stew

By Sheena Omana Narayanan  |  24th Sep 2016  |  
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  • Paal Appam and Potato Stew, How to make Paal Appam and Potato Stew
Paal Appam and Potato Stewby Sheena Omana Narayanan
  • Prep Time

    10

    Hours
  • Cook Time

    15

    mins
  • Serves

    6

    People

41

0





About Paal Appam and Potato Stew Recipe

Paal Appam is a kadai shaped thin pan cakes made from fermented rice. This pancake can be made using curved shaped small kadai. We call it appachatti in malayalam. These appam are made from a batter using rice, coconut, yeast, salt and a little sugar.

Paal Appam and Potato Stew is an authentic dish which is perfect to serve on all occasions. The Paal Appam and Potato Stew is delicious and has an amazing aroma. Paal Appam and Potato Stew by Sheena Omana Narayanan will help you to prepare the perfect Paal Appam and Potato Stew in your kitchen at home. Paal Appam and Potato Stew needs 600 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Paal Appam and Potato Stew. This makes it easy to learn how to make the delicious Paal Appam and Potato Stew. In case you have any questions on how to make the Paal Appam and Potato Stew you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sheena Omana Narayanan. Paal Appam and Potato Stew will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Paal Appam and Potato Stew

Ingredients to make Paal Appam and Potato Stew

  • For Appam :
  • Raw rice - 2 cups
  • Cooked rice - 1 cup
  • Grated coconut - 1/2 to 1 cup
  • salt to taste
  • Dry yeast fresh - 1 tsp
  • Warm water - 1/4 cup
  • sugar as per taste
  • For potato Stew:
  • 2 potatoes chopped in a bite size
  • onion - 1, thinly sliced
  • green chillies - 2
  • ginger - 1 inch, finely chopped
  • Grated coconut - 2 Cup
  • coconut oil - 2 tsp
  • Black pepper powder - a pinch
  • curry leaves a few sprigs
  • mustard seeds 1/2 tsp (If you wish to add)
  • For making coconut Milk for Stew:
  • 2 cups of grated coconut
  • water as required

How to make Paal Appam and Potato Stew

  1. For making Coconut Milk for Stew - Grate coconut, squeeze, extract milk and keep aside (This is called first milk). Second, add a little water to the same coconut, grind to a paste, extract milk and keep aside (This is called second milk). Again add water, grind to a paste, extract milk and keep aside (This is the third milk).
  2. Method of Making Appam: Mix sugar with warm water. Add yeast and 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).
  4. Soak raw rice for about 4 hours and drain.
  5. Blend with cooked rice, grated coconut in a blender to get a smooth batter. (You can add coconut water while grinding or instead of grated coconut you can use coconut milk if using coconut milk then no need to add water or add very little)
  6. Mix sugar, yeast solution and salt. Leave the mixture for fermentation for 8 hours or overnight.
  7. Heat non stick appachatty on a medium flame. Grease the appachatty with a little oil.
  8. Pour one ladle of appam batter to the appachatty. Lift the pan from the stove and slightly twist around to spread the batter in the pan to make circular shape. Close it with a lid and cook on low heat till the edges are golden brown.
  9. When the appam is ready, the edges resemble crisp lace and centre soft. Serve with your choice of stew.
  10. For making the Potato Stew: Heat a little oil in a cooker, add 2-3 curry leaves, sliced onion, chopped ginger and potato. Toss a little until onion turns pink in color. Add coconut milk which was removed in last third process of extracting milk.
  11. Cover the lid of the cooker and cook until 2 whistles. Once cooked remove the pressure and open the lid carefully.
  12. Give a nice mix to potato and try to mash some of the potato to make gravy thick. Add second extracted coconut milk and cook for 5 minutes, add salt to taste.
  13. Finally add in the coconut milk extracted first, without adding any water, give a stir and close the flame.
  14. For tempering the stew: Heat a little coconut oil, splutter mustard seeds, curry leaves and add pinch of black pepper powder. Pour it to the potato stew and immediately cover with lids to infuse the aroma of coconut oil.

My Tip:

You can use coconut milk instead of grated coconut when grinding the rice, if using coconut milk then no need to add water or add a very little amounts of water or coconut water. If the batter become too thin, then add some rice flour in it.

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