Appam with Chicken & Vegetable Stew

Step 1

Soak rice in water for 30 minutes, then drain and grind to a fine paste with coconut and 0.25 cup water.

Step 2

Mix rice-coconut paste with yeast, sugar, and salt in a bowl. Cover and let rise at room temperature 6–8 hours until bubbly and risen by half.

Step 3

Cut chicken into 1.5-inch chunks. Dice onion. Cube potatoes and carrots into 0.75-inch pieces.

Step 4

Heat oil in a large pot over medium-high. Add cumin seeds and let them crackle, ~30 seconds.

Step 5

Add onion and cook, stirring often, until translucent and softened, ~5 minutes.

Step 6

Stir in ginger-garlic paste and cook until fragrant, ~1 minute.

Step 7

Add chicken chunks and cook without stirring for 3 minutes, then stir and cook 3 more minutes until edges turn opaque.

Step 8

Add turmeric and chili powder. Stir for 30 seconds until the spices coat everything.

Step 9

Pour in coconut milk and add 1 cup water. Add potatoes, carrots, and 0.75 tsp salt.

Step 10

Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until potatoes are tender.

Step 11

Stir in fresh coriander. Taste and adjust salt and spice to preference.

Step 12

Heat an appam pan or 8-inch non-stick skillet over medium-high until very hot, ~2 minutes.

Step 13

Add 0.75 tsp oil to the pan. Pour 0.5 cup batter into the center; quickly tilt and rotate the pan to spread the batter thin across the surface.

Step 14

Cover and cook for 2 minutes until edges turn golden and the surface looks lacy and set but still pale in the center.

Step 15

Uncover and cook 1 more minute until edges crisp and lift easily. Slide onto a plate.

Step 16

Repeat with remaining batter. Appam should have crispy, lacy edges and a soft, creamy center.

Step 17

Arrange warm appam on plates. Ladle hot stew and its rich sauce into the center of each appam. Serve immediately.