Kerala Breakfast - Appam (Hoppers) and Veg Stew

Kerala is a small state down south in India. I would like to take you all through the beautiful flavor of Kerala.

We have a lot of coconuts here and hence most of our cuisine uses a lot of coconuts in the recipes.

Appams are yummy and healthier savory pancakes that are made from coconut milk and rice or rice flour that needs fermenting - ideally, overnight.

Appam or Hoppers is a staple breakfast in Kerala and Srilanka. With a stew, it is a wholesome meal. A good way to start the day is with veggies, eggs, and super soft Hoppers.

We have it with Veg Stew, Egg stew, Chicken Stew, and much more.

In this Instructables I have covered:

1. Preparation of Appam

2. Veg Stew

3. A variant of Appam is the Egg-Appam.

So why wait let's get started.

For Making Appam:

Raw Rice/Idly Rice - 1 Cup

Grated Coconut - 1 Cup

Cooked Rice - 1 Cup

Instant Yeast - 1 Tsp

Sugar - 2 Tbsp

Water to grind

Salt as per taste

Stew:

1 big Carrot (cubed)

1 big Potato (cubed)

1 big Onion (sliced finely)

4-5 Green chilly

1 tbsp each Crushed Ginger & garlic

1/2 tsp Whole black pepper

1 piece Cinnamon

3 Cloves

3 Cardamom

1.5 cups Thin coconut milk

1/2 - 3/4 cup Thick coconut milk

(Replace coconut milk with 2 cup water mixed with 3 Tbsp of coconut powder)

Curry leaves

Salt

Coconut oil

The first step is to soak the raw rice. It needs to soak for 4-6 hours at least.

Wash the rice nicely and leave it to soak for the prescribed amount of time.

Also in the meantime have some cooked or leftover rice in hand as we will be using it to grind the batter.

We need to grind the batter. So for that, the main ingredient is the grated coconut. Try to select fresh ones because it imparts good flavor.

Drain all the water in the soaked rice. Add the soaked rice to a mixer-grinder or blender jar. Also add the grated coconut, cooked rice, and sugar.

Add water and grind all the ingredients to a smooth flowing batter. The batter should not be very liquid and not too thick.

It should be of medium consistency.

Transfer the batter to a large bowl. Now we need to add the instant yeast.

Give a good mix with the spatula. The batter is ready and we usually, leave it overnight at room temperature for fermenting.

Cover the bowl and the batter doubles in volume and will have plenty of air-pockets

I have added pictures of different stages overnight as the fermentation happens. Leave the storage bowl untouched and let the yeast do its work.

By morning the batter of Appam or hopper will be ready. Give one last good mix. I usually give another half an hour for rising. The batter is good to go with some foam.

This is our usual breakfast and once the batter is used for the day the rest can be stored in the fridge in an airtight container for the following days.

Add some salt as per taste to the batter you are going to make Appam with.
Do not add salt to the stored batter.

Heat a Kadai or an Appam pan with handles at the sides. Spread some oil on the appam pan with a spoon. If using a nonstick pan, then skip smearing the oil.

If you do not have a pan like this you can also make it on a flat pan.

This is the best part and I just love it. Many like Appams with frills. Spread a ladle full of the batter (about ⅓ to ¼ cup). Turn and tilt the pan so as to spread the batter to a neat round circle.

Keep heat to medium-low or medium. Regulate the heat as needed when cooking.

Cover the pan and let it cook for 2-3 minutes. If you like the edges to be crisp you can cook for a little longer.

Check the sides if it is done. Take it out of the pan and Serve.

Make the other appams in a similar way. Regulate the heat of the pan it should not be very hot.

Else you won't be able to tilt the pan nicely.

This is a Srilankan variety. The whole process is the same. Tilt the pan to spread the batter.

Crack open the egg right at the center of the pan. Cover the pan with the lid and let it cook for 2-3 minutes.

If you like the egg half-cooked you can remove it from the pan that way too.

We prefer fully cooked eggs so we leave it a little longer and then transfer the Appams.

Prepare all the veggies needed for the stew.

I have sliced the onions, diced the carrot and potato, chopped green chilly, ginger and garlic.

Have also set aside fresh curry leaves. Curry leaves impart so much flavor to the stew.

Heat the coconut oil. Saute the spices (cardamom, cinnamon stick, Cloves, Black Pepper). It gives a good aroma.

Once that is done, add in curry leaves, ginger, garlic, green chilly, and onions. Saute till just cooked. Don't let it brown.

Add the cubed vegetables & combine well. Saute for 2-3 minutes until just cooked.

Traditionally we need to extract the coconut milk from coconut (thin and thick) and then add it to the sauteed veggies.

Here I am using the store-bought coconut milk powder for a quick breakfast stew.

Mix in the coconut milk powder to the water (lukewarm) and then add to the sauteed vegetables. Keep the flame at low and let the vegetables cook in it for 10 minutes.

Keep in mind that if the flame is high there are chances for the coconut milk to curdle.

Simmer and cook till vegetables are tender, it will take 10 mins approx. Garnish with curry leaves.

The stew is ready and let it sit for half an hour for the flavors to settle in.

If using the extracted coconut milk:

First, add thin coconut milk and cook the vegetables. Then, add thick coconut milk and cook for 5 more minutes & remove from fire.

Though it's a day's process, the batter stays in the fridge and is used for the next day's breakfast too.

Since it has a very subtle flavor and it's very soft the kids love it from a very tiny age. This is an easier breakfast to feed the kids.

Also, it's a wholesome meal including carbohydrates, vegetables, and eggs.