How long does Appam with Veg Stew keep in the fridge?

Appam with Veg Stew keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Appam with Veg Stew ahead of time?

Yes. Appam with Veg Stew is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most south indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Appam with Veg Stew?

Classic pairings include standalone. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian VeganBreakfast Mild

Appam with Veg Stew

Name: Appam with Veg Stew
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 3 servings
Cuisine: South Indian
Ingredients: 1.5 cup appam batter (fermented overnight); 2 potatoes, cubed; 1 carrot, diced; 0.5 cup green beans, chopped; 0.5 cup peas; 1 large onion, sliced; 1 inch ginger, julienned; 3 green chillies, slit; 1 cup thin coconut milk; 1 cup thick coconut milk; 4 cardamom; 4 cloves; 1 inch cinnamon; 15 curry leaves; 1 tbsp coconut oil; 1 tsp salt

Rate this recipe:

Fermented batter + coconut stew

Time: 45 min
Serves: 3
Calories: 380 kcal
Protein: 8 g

0:00 / 1:38

Changes voice accent · Recipe stays in English

Method

1Heat an appam pan, ladle batter, swirl till it coats the sides — thick centre, lacy edges.
2Cover 90 seconds till the centre is set and spongy; remove and keep warm.
3For the stew: heat coconut oil, crackle whole spices and curry leaves, fry ginger, chilli and onion till soft.
4Add veg, salt and thin coconut milk; gently bubble 15 minutes till tender.
5Off heat, stir in thick coconut milk — never let it boil after this.
6Serve each appam in a bowl with stew ladled on top.

About this recipe

Already vegan; the batter uses coconut milk and the stew is plant-only.

Ingredients

Method

About this recipe

Tags

More from South Indian