Aye Aye Appam! My Ma’s Magical Morning Meal!

Namaste Dosto! Vanakkam Nanbargale! Kem Chho Mitron!

Chef Curry Dopyaza here, back with another recipe that’ll make your taste buds sing like a Bollywood playback singer! Today, we’re diving into the delightful world of Appam and Ishtu, a classic combo that’s close to my heart, and I’m sure, to many of yours too!

This dish is a staple in Kerala and among Malayalee communities worldwide. It’s a common breakfast dish, especially during festive occasions like Onam and Vishu. Think of it as sunshine on a plate, perfect for starting your day with a burst of flavour and a whole lot of love. It’s also a comforting meal during the monsoon season when you crave something warm and satisfying.

A Little Trip Down Memory Lane

Appam, also known as Aapam, traces its roots back to ancient South India. It’s a testament to the ingenuity of our ancestors who used simple ingredients to create something truly special. Ishtu, the stew, is believed to have evolved with influences from European cuisine, blending seamlessly with local spices and flavors. Together, they form a harmonious duo that has stood the test of time.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 8 hours soaking time)
Cooking Time: 30 minutes

Ingredients for Appam:

2 cups Pachari (Raw Rice)
1 cup Thengai (Grated Coconut)
1/2 teaspoon Sakkarai (Sugar)
1/2 teaspoon Uppu (Salt)
1/4 cup Cooked Sadha Chawal (Plain Rice)
1/4 teaspoon Yeesht (Yeast)
1/2 cup Narial ka pani (Coconut Water)

Ingredients for Vegetable Ishtu:

2 medium size Pyaz (Onions), thinly sliced
2 medium size Aloo (Potatoes), cubed
1 cup Gajar (Carrots), cubed
1 cup Beans (French Beans), cut into 1-inch pieces
1 inch piece Adrak (Ginger), finely chopped
2-3 numbers Hari Mirch (Green Chillies), slit lengthwise
1 sprig Kari Patta (Curry Leaves)
1 teaspoon Rai (Mustard Seeds)
2 cups Thengai ka doodh (Coconut Milk) – Use thick coconut milk
2 tablespoons Tel (Cooking Oil)
Uppu (Salt) to taste

Step-by-Step Instructions:

Making the Appam Batter:

Soak the Rice: Wash the raw rice thoroughly and soak it in water for at least 8 hours or overnight. This is a crucial step for soft and fluffy appams.
Grind the Batter: Drain the soaked rice and grind it along with grated coconut, cooked rice, sugar, salt, and coconut water into a smooth batter. Use a grinder or blender for this.
Ferment the Batter: Add yeast to the batter and mix well. Cover it and let it ferment for 8-10 hours, or until it doubles in size. This is what gives appams their characteristic lacy edges.
Adjust Consistency: Before making appams, add a little water if the batter is too thick. It should have a pouring consistency, like a thin pancake batter.

Making the Vegetable Ishtu:

Sauté the Aromatics: Heat oil in a pan or pot. Add mustard seeds and let them splutter. Add curry leaves, ginger, and green chilies. Sauté for a minute until fragrant.
Sauté the Onions: Add sliced onions and sauté until they turn translucent and slightly golden.
Add the Vegetables: Add the cubed potatoes, carrots, and beans. Sauté for 2-3 minutes.
Simmer in Coconut Milk: Pour in the thick coconut milk and add salt to taste. Bring to a gentle simmer, cover, and cook until the vegetables are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
Check for Doneness: The ishtu is ready when the vegetables are cooked through but still hold their shape.

Cooking the Appam:

Heat the Appam Pan: Heat an appam pan or a small, round-bottomed wok over medium heat.
Pour the Batter: Pour a ladleful of batter into the center of the hot pan. Gently swirl the pan to spread the batter evenly, forming a thin, lacy edge.
Cover and Cook: Cover the pan and cook for 2-3 minutes, or until the appam is cooked through and the edges are golden brown and crispy. The center should be soft and spongy.
Remove and Serve: Carefully remove the appam from the pan using a spatula. Serve hot with the vegetable ishtu.

Tips for Appam Perfection:

Fermentation is Key: Don’t rush the fermentation process. A well-fermented batter is essential for soft and fluffy appams.
Non-Stick Pan: Use a good quality non-stick appam pan for best results.
Adjust the Heat: Maintain medium heat while cooking appams to prevent burning.
Coconut Milk Quality: Use fresh, thick coconut milk for the ishtu for a rich and creamy flavor.

Cooking Variations:

Gas Stove: Follow the instructions as given above.
Induction Stove: Adjust the heat settings accordingly.
Pressure Cooker (for Ishtu): You can pressure cook the vegetables for 2 whistles after sautéing them, then add the coconut milk and simmer.
Slow Cooker (for Ishtu): Add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Microwave (for reheating): Reheat the Appam and Ishtu in the microwave before serving.

Nutritional Information (per serving):

Calories: Approximately 350-400
Carbohydrates: 50-60g
Protein: 5-7g
Fat: 15-20g

Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.

Serving Suggestions:

Serve hot appams immediately with the vegetable ishtu.
Garnish the ishtu with fresh coriander leaves for added flavor and visual appeal.
A side of spicy chutney or pickle can also complement the meal.
Enjoy it as a comforting breakfast, brunch, or light dinner.

A Humble Request!

There you have it! My Ma’s magical Appam and Ishtu recipe, ready for you to try. I sincerely hope you will give this recipe a try in your own kitchens. It’s a delicious and satisfying meal that’s perfect for any occasion.

Go on, give it a try! You won’t regret it. Share the joy of this delightful dish with your friends and family. Food is love, and sharing it is even more beautiful.

Until next time, happy cooking!
Chef Curry Dopyaza signing off!