Fluffy Coconut Milk Vegetable Appam Recipe

About this recipe

Fluffy Coconut Milk Vegetable Appam is a delightful South Indian breakfast dish that combines the creamy richness of coconut milk with the goodness of fresh vegetables, served in soft, spongy appams. This recipe provides a balanced combination of flavor and nutrition, perfect for a family meal. The appams are made using fermented rice batter, enhanced with the mild heat of green chilies and the aroma of curry leaves, topped with finely chopped seasonal vegetables for added texture and taste. The dish strikes a harmonious balance between light spices and wholesome ingredients, making it ideal for body maintenance while catering to moderate activity levels.

Ingredients

• 1 kg Rice
• 500 g Urad Dal
• 200Ml Kara Coconut Milk Classic (200ml)
• 1 box Baking Soda
• 500 g Tomato - Hybrid
• 500 g Onion
• 100 g Curry Leaves
• 100G Oleo
• 500 g Capsicum Green
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt

Instructions

1. 1. Wash and soak the rice and urad dal in water for 6-8 hours or overnight.
2. 2. Grind the soaked rice and urad dal into a smooth, thick batter using minimal water, then let it ferment for 8 hours in a warm place.
3. 3. Once fermented, add coconut milk, baking soda, and salt to the batter, mixing well to achieve a pourable consistency.
4. 4. Heat 1 tbsp oil in a pan and sauté the cumin seeds, green chilies, curry leaves, onion, tomato, and capsicum for 3-4 minutes until softened. Set aside to cool.
5. 5. Mix the sautéed vegetables into the batter, ensuring they are evenly distributed.
6. 6. Heat an appam pan on medium heat and lightly grease it with vegetable oil. Pour a ladleful of batter into the center and swirl to create a thin edge with a thicker center.
7. 7. Cover the pan and cook for 2-3 minutes until the appam is cooked through and fluffy, with golden edges. Repeat for the remaining batter.
8. 8. Serve the coconut milk vegetable appams warm with chutney or sambhar on the side.