Hot Kerala-style Appam and potato curry for breakfast

Skip ropes not breakfast. Here is a simple Kerala style breakfast to serve your family.

Appam And Potato Stew

This is a traditional breakfast of Kerala.

Appam

The lacy soft pancake is a favorite Kerala breakfast dish.

Ingredients Required:

Rice 1 Cup soaked in water for 6 hours

Cooked rice 1?2 Cup

Grated coconut 1 Cup

Yeast 1 Teaspoon

Sugar 1 1?2 Tablespoon, divided

Salt To Taste

Warm water 3 Tablespoon

Method Of Preparation:

In a small bowl, add warm water, yeast and 1 teaspoon of sugar. Mix gently and let it sit for 10 minutes or until used.

In a blender, add the soaked rice, cooked rice, and grated coconut. Add water and blend it till they become smooth.

Pour it into a large bowl. Add the yeast mixture, the remaining sugar, and salt for taste. Mix well. Cover and let it sit in a warm place overnight.

Mix the batter once to form a smooth and homogeneous batter.

Heat the appachetty/ small deep frying pan on medium-low heat. Pour a ladle full of the fermented batter into it.

Holding the handle from both the sides, swirl the batter to form a thin layer on the sides of the pan and the rest of the batter settles in the middle.

Let it cook until it begins to leave the sides, and the center is fully cooked and set. Transfer appam to a plate. Repeat this with the rest of the batter.

Serve with stew.

READ ALSO: Recipe: simple and tasty Kerala style dosa

Potato Stew

This favorite side dish is an accompaniment to many Kerala breakfasts.

Ingredients Required:

Potatoes -2 medium, boiled and slightly mashed

Onion -1, chopped

Green Chilies – 3-4, slit open lengthwise

Ginger -1” piece, chopped

Garlic – 1 or 2 small cloves, chopped

Curry Leaves – few

Cinnamon – 1” piece

Cloves -3

Cardamoms -3

Black Pepper, whole – 1tsp

Thick coconut milk– ½ cup

Thin coconut milk -2 cups

Coconut oil – 1 tbsp

Salt to taste

Method Of Preparation:

Heat oil in a pan and add all the spices like cinnamon, cloves, cardamoms, and black pepper and fry.

Next add chopped onions, ginger, garlic, green chilies and curry leaves. Stir fry until they become soft and translucent.

Add boiled and mashed potatoes and mix well.

Add thin coconut milk and salt. Allow to cook for 10 minutes or until the curry reaches a creamy thick consistency on a medium heat.

Add thick coconut milk and bring it to a boil. Serve hot with aapam or vetyappam.