Appam and potato stew

APPAM

INGREDIENTS

Raw rice  -  2 cups
Cooked rice  -  1tsp
Grated coconut  -  1/2 cup
Salt to taste
Sugar  -  1 tsp
Yeast  -  1tsp
Warm water  -  1/4 cup

METHOD

Mix sugar with warm water
Add yeast and keep aside for 10-15 minutes
Mix well until sugar and yeast granules are dissolved well.
Soak raw rice for about 4-5 hours and drain it
Make a smooth batter out of raw rice, cooked rice and grated coconut.
Mix the sugar and yeast solution to this
Leave this batter to ferment overnight.
Heat non-sticky appachatty on medium flame
Pour a laddle full of batter to the appachatty
Slightly twist around the appachatty to make a circular shape
Close it with a lid and cook on low flame till the edges become brown color.
Serve it with HOT POTATO STEW.

POTATO STEW

INGREDIENTS

Medium sized potatoes  - 3-4 nos
Onion  - 1 nos
Ginger  -  1 inch
Green chillies  -  3-4 nos
Coconut milk  -  1 cup
Salt  -  as needed
Few curry leaves

METHOD

Pressure cook the potatoes. When cool, open the cooker and peel the skin.
Cut the potatoes into small cubes. Do not mash them
Add the diced potatoes, sliced onion, sliced ginger, green chillies and curry leaves along with sufficient water in a vessel.
Add salt and stir well.
When the water has nearly evaporated, lower the flame
Add the coconut milk and stir well. Do not boil.
Remove from fire and garnish with fresh curry leaves and coconut oil.
Serve with HOT APPAM.