Beetroot Appam & Potato Stew

Appam Procedure: Grind all the above listed ingredients with some warm water to form a smooth thin paste. To make it more healthy and look attractive, i have added 1 beetroot juice and mix well.

Cover the batter in an airtight container and keep it to ferment for around 10 -12 hours in a warm place.

I have used warm water to fasten the fermentation time. When the batter ferments, the mixture will rise up forming air wholes. Give it a good stir and this is how the finally fermented batter looks like. Look at the batter consistency.

Check for salt at the time of preparing Appams.

Making of Appams : Appams are made in Appa Chatti or Appam kadai to get the shape .

The Chatti should be on medium-high flame and hot. There is no need to heavily grease the non-stick chatti. At the most just put few drops of oil on tissue paper and wipe over the pan.

The pan should be piping hot before pouring the batter. Pour 1 deep ladle of batter. Lift the Chatti over the flame and gently Move the batter in round shape.

When you see bubbles coming up, close it with lid and wait for approximate 1 minute.

No need to open the lid frequently, allow it cook on medium heat. In between just open the lid once to remove the steam water from the lid and close back, allowing it to cook for another few more seconds.

No need to flip the Appams. Each Appam takes 1 to 2 minutes to cook. When the Appam is ready the edges resemble crisp lace and center soft.

Potato Stew Procedure: In a pressure cooker heat 2 tsp of oil, add the thinly sliced onions. slit green chillies and chopped ginger and sauté until the onions gets transparent.

Now add the cubed potatoes with 1/2 cup of water and salt. Pressure cook for 1 whistles, once the potatoes are cooked, mash some of the potatoes to get a thick gravy.

Add thin coconut milk and let it cook on low heat for 10 mins. Now add the thick coconut milk and bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.

For the Tadka: heat 1 tbsp oil, splutter mustard seeds, jeera seeds, Add 1 tbsp onions, curry leaves, and remove from the fire.