Appam with Coconut Milk Curry

Step 1

Soak rice in water for 30 minutes until softened. Drain well.

Step 2

Blend soaked rice, coconut, salt, and 0.25 cup water until smooth and creamy.

Step 3

Transfer to a bowl. Dissolve yeast in 1 tbsp warm water, then stir into batter.

Step 4

Cover and let ferment at room temperature for 8 hours or overnight (or 2 hours minimum).

Step 5

Dice onion. Chop tomatoes. Peel and cube potatoes into 1-inch pieces.

Step 6

Heat 1 tbsp oil in a medium pot over medium heat. Add onion and ginger-garlic paste.

Step 7

Cook until onion turns golden and fragrant, stirring often, ~3 minutes.

Step 8

Add tomatoes and potatoes. Cook 2 minutes, stirring to coat with aromatics.

Step 9

Pour in coconut milk and 0.5 cup water. Bring to a simmer over medium-high heat.

Step 10

Reduce to medium-low. Simmer uncovered until potatoes are tender, 12–15 minutes.

Step 11

Stir in curry leaves and cilantro. Season with salt and pepper to taste.

Step 12

Heat an appam pan or small nonstick skillet (8-inch) over medium-high until hot.

Step 13

Lightly oil the pan. Pour 0.25 cup batter into the center and tilt to coat edges.

Step 14

Cook 1–2 minutes until edges are lacy and crispy but center stays soft. Do not flip.

Step 15

Slide onto a plate. Repeat with remaining batter until all appam are cooked.

Step 16

Serve appam warm with the curry spooned over or on the side.