Paal Appam and Potato Stew

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).

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.

Mix well until sugar and yeast granules are dissolved and well risen. (Note : Always use fresh yeast).

Soak raw rice for about 4 hours and drain.

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)

Mix sugar, yeast solution and salt. Leave the mixture for fermentation for 8 hours or overnight.

Heat non stick appachatty on a medium flame. Grease the appachatty with a little oil.

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.

When the appam is ready, the edges resemble crisp lace and centre soft. Serve with your choice of stew.

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.

Cover the lid of the cooker and cook until 2 whistles. Once cooked remove the pressure and open the lid carefully.

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.

Finally add in the coconut milk extracted first, without adding any water, give a stir and close the flame.

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.