For Appam : Wash and soak the rice for 2 hrs.Grind it with grated coconut to a very fine batter by adding required water.Mix with salt.The batter should be thick.Ferment it overnight.
Next step is "Kurukku Kachunnathu".For this take 2 ladle of ferment batter,mix with 1 cup water without any lumps.Cook and stirring it continuously till you get glue like liquid.I got some lumps in this.Cool it completely.
This step makes appam so soft and spongy.Mix this glue in the ferment batter.The batter should be dosa batter consistency by adding required water.
Heat appam pan,smear with oil pour 1 ladle batter,swirl the pan in circular motion,so that the batter spread it evenly.Cover with lid and cook in low flame.Once it cooked,it leaves sides of the pan and Take it off and place it in plate.
For Sweet Coconut Milk :Take the grated coconut & 1 cup luke warm water in mixie,grind it to a fine paste.Filter and squeezed out the thick milk.Again grind the coconut with remaing water and extract the thin milk.
Mix the both milk with sugar & cardamom powder.
For Potato Stew : In a presseure cooker,heat the oil and saute the onion and green chillies without changing the colour.Once the onion turns transculent add the potatoes ,salt and water.
Pressure cook it 4 hisses and release the pressure.Slighly mash the potatoes to get creamy consistency.Now add the thin milk cook it until it starts to thicken.
*Then add the thin milk,switch off the flame.Drizzle with coconut oil and Curry leaves.
Now serve the appam with Potato stew and sweet coconut milk !!.