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Appam with Ishtu

Discover therich history of Appam with Ishtu, a traditional South Indian meal that blendslight, fluffy rice pancakes with a fragrant vegetable stew. Discover thestep-by-step instructions, equipment lists, and delicious cuisine that willtake you to the heart of South India.
Prep Time20 minutes
Cook Time39 minutes
Course: Breakfast
Cuisine: Indian
Keyword: Appam and Ishtu
Servings: 4
Calories: 299kcal

Equipment

  • 1 Appam pan or Appachatti
  • 1 Mixing bowls
  • 1 Ladle
  • 1 Blender
  • 1 Skillet or deep pan
  • 1 Spatula
  • 1 Steamer

Ingredients

  • For Appam:
  • 2 cups of raw rice
  • 1/2 cup of cooked rice
  • 1/2 cup of coconut milk
  • 1/2 teaspoon of active dry yeast
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt
  • Water as needed
  • For Ishtu:
  • 2 cups of mixed vegetables carrots, potatoes, peas
  • 1 cup of thinly sliced onions
  • 1 cup of thick coconut milk
  • 1/2 cup of thin coconut milk
  • 2 green chilies chopped
  • 1 inch of ginger grated
  • 3-4 cloves of garlic minced
  • 1 sprig of curry leaves
  • 1 cinnamon stick
  • 2-3 cloves
  • 2-3 cardamom pods
  • 2 tablespoons of coconut oil
  • Salt to taste

Notes

Step-by-Step Guidelines:

1. Make Appam Batter:
- Rinse raw rice completely and soak in water for 4-6 hours.
- In a blender, combine the soaked rice, cooked rice, coconut milk, yeast, sugar, and salt.
- Blend until you get a smooth batter. Add water as needed to produce a pancake batter consistency.
- Let the batter ferment for 6-8 hours, or overnight.
2. To cook the appam:
- Lightly coat the pan with oil before heating.
- Pour a ladle of batter into the center of the pan and immediately swirl it around to spread the batter evenly.
- Cover the pan and cook on low heat until the rims are golden brown and the center is fully cooked.
- Repeat until all of the batter is utilized.
3. To prepare Ishtu:
- Heat coconut oil in a skillet with cinnamon, cloves, cardamom, and curry leaves. Sauté until aromatic. Add the chopped onions, green chilies, ginger, and garlic. Sauté the onions until they are transparent.
- Add the mixed vegetables and simmer for 3-5 minutes.
- Pour in the thin coconut milk, cover, and boil until the vegetables are soft.
- Add the thick coconut milk, season with salt, and cook for a further 5 minutes.
4. Serve and Enjoy: 
- Top the hot Appam with a generous amount of Ishtu. - The smoothness of the Appam pairs nicely with the thick, savory Ishtu.