Appam & Chicken Stew
Appam is another variety of rice pancake or dosa. A regular dosa is prepared on a flat pan, whereas appams are prepared in a deep round pan also known as 'kadhai' to get that unique bowl shape. After spreading the batter on to the kadhai, some of the batter settles down at the bottom. That bread like soft base makes it very different from the normal dosa.
Ingredients
For Appam:
- 2 cups short grain rice wash & soaked for 3 hours
- ½ cup freshly grated coconut
- ½ cup cooked rice
- 2 cups water or little more for grinding
- 2 tbsp sugar
- ¼ tsp baking soda
- 1 tsp salt to taste
For chicken stew:
- 500 grams of chicken cut into small pieces
- 1 cup chopped onion
- 1 cup chopped tomato
- 2 tbsp of ginger & garlic paste
- 2 or 3 green chilies finely chopped add more if needed
- ¼ tsp turmeric powder
- 2 tsp of coriander powder
- 1 tsp cumin powder
- 1 bay leaf & small piece of cinnamon stick
- ½ tsp garam masala powder
- 1 cup coconut milk
- 1 tbsp lemon juice
- ½ cup chopped coriander leaves
- 5 tbsp of cooking oil
- Salt to taste
Instructions
For Appam Batter:
- Grind the above-mentioned ingredients to a smooth batter, consistency should be a little thinner than the normal dosa batter.
- Keep the batter covered in a warm place for 8 hours or overnight. Once the batter has fermented and bubbles appear on the surface add sugar, baking soda, and salt. Mix the batter well and the consistency should be a thin flowy batter but not too watery. Set aside for 10 minutes and then start making appams one by one. Heat a kadhai and lightly grease with cooking oil using a tissue or a small clean cloth.
- Pour a ladle full of batter into the kadhai and rotate the kadhai so that the batter sticks to the sides of the pan, and rest of the batter settles down.
- Cover and cook on medium heat for 30 seconds and then slowly scrape off the edges of the dosa and remove from pan and serve hot. Appam has to be cooked only on one side so there is no need to flip over.
For the chicken stew:
- Heat oil in a saucepan and add bay leaf and cinnamon stick along with the chopped onion. Saute till light golden.
- Add 2 tbsp ginger and garlic paste and chopped green chilies, fry for few seconds and then add tomatoes and cook till soft.
- Now add all spices – 1/4 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder and fry for 2 minutes.
- Add chicken pieces and cook on high heat for 1 minute and stir well till all the chicken pieces are well coated with spices. Add salt and 1 cup water and cook covered till chicken pieces are almost 90% done.
- Add 1 cup coconut milk, 1/2 tsp garam masala powder, and 1 tbsp lemon juice. Cook on low flame till chicken is cooked and tender.
- Finally add chopped coriander and check the salt and other seasonings. If the spice is less then add more green chilies chopped according to your preference.
- Serve hot with Appam.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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