Appam with Stew

Appam is a unique rice pancake that has a spongy center and a lacy, crispy edge. The batter for appam is made by soaking raw rice and sometimes parboiled rice together with grated coconut and a small amount of cooked rice. After fermentation, the batter is mixed with a little salt and allowed to rest. When cooking an appam, a special pan called an appam chatti or appachembu is used. The pan has a curved bottom that allows the batter to spread evenly and create a characteristic shape. The appam is cooked with a lid on, allowing the edges to become crispy while the center remains soft and fluffy.

Here’s a description of each component:

  1. Appam:
  1. Stew:
    Stew is a light and fragrant curry made with a variety of vegetables or meat, most commonly chicken. The stew is cooked in coconut milk, which gives it a creamy and slightly sweet flavor. The key spices used in the stew include ginger, garlic, onions, green chilies, curry leaves, and whole spices like cinnamon, cloves, and cardamom. Along with vegetables or meat, potatoes, carrots, and peas are commonly added to the stew. The dish is gently simmered until the flavors meld together, resulting in a delicious and aromatic curry.

When served together, appam acts as a perfect accompaniment to soak up the flavors of the stew. The soft and fluffy appam pairs well with the creamy and mildly spiced stew, creating a delightful combination of textures and tastes.

Appam with Stew is a popular dish not only in Kerala but also in other parts of South India. It is often enjoyed for breakfast or dinner, and the combination of appam and stew offers a satisfying and wholesome meal.

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