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
Appam (Makes 12-13 appams)
3 cups Idli rice
1/2 cup thick coconut milk ( I used Maggi Coconut milk powder)
1 tbsp suji
1 tsp Sugar
1 tsp Salt
Avial 1 cup mixed vegetables ( I used french beans, carrots, peas, cabbage)
2 spring onions
1 tsp crushed ginger
2 cups thick coconut milk
2-3 green chillies
Curry leaves
1/2 kg baby potatoes boiled and peeled
2/3 cup grated coconut ( I used dry coconut but the best results come out with fresh coconut)
2 Medium sized Onionschopped
finely chopped 3 Tomatoes
1 tbsp ginger garlic paste
2-3 Green Chilies
Sambhar powder 1 tbsp
few curry leaves
Instructions
Appam : Soak the rice for at least 6 hours. Grind it to a fine paste. Add coconut milk.
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
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.
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.
Close the lid and steam it for 2 mins
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.
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.
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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Appam : Soak the rice for at least 6 hours. Grind it to a fine paste. Add coconut milk.
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
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.
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.
Close the lid and steam it for 2 mins
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.
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.
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.
INGREDIENTS
SERVING: 4
Appam (Makes 12-13 appams)
3 cups Idli rice
1/2 cup thick coconut milk ( I used Maggi Coconut milk powder)
1 tbsp suji
1 tsp Sugar
1 tsp Salt
Avial 1 cup mixed vegetables ( I used french beans, carrots, peas, cabbage)
2 spring onions
1 tsp crushed ginger
2 cups thick coconut milk
2-3 green chillies
Curry leaves
1/2 kg baby potatoes boiled and peeled
2/3 cup grated coconut ( I used dry coconut but the best results come out with fresh coconut)
2 Medium sized Onionschopped
finely chopped 3 Tomatoes
1 tbsp ginger garlic paste
2-3 Green Chilies
Sambhar powder 1 tbsp
few curry leaves
Kerala Thali: Appam with Stew and Urlai Roast - Reviews
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