Ingredients:

• For the appam:
• 350g – rice, soaked for 6 hours
• 75g – parboiled Rice
• 150 ml – Coconut water
• 75 ml – Coconut Milk
• Water, as required
• Salt, to taste
• 1 tbsp – Sugar
• 1/4 – soda bicarb
• Oil, as needed
• For the Mutton stew:
• 5 tbsp – Coconut oil
• 2 sticks Cinnamon
• 2 Cloves
• 4 green Cardamoms
• 4 onions, cubed
• 2 tsp. Ginger juliennes
• 3 green chillies, slit
• a sprig of Curry leaves
• 400g – boneless mutton, cubed and boiled until half done
• 2 potatoes, cubed
• 750ml – thin Coconut Milk
• Salt to taste
• 75ml – thick Coconut Milk
• 6 black peppercorns, crushed

Method:

1. To prepare the appams: Blend the two types of rice with coconut water and coconut milk to get a smooth paste, adding water if required.
2. Stir in salt and sugar and set aside for 8 hours in a warm place.
3. Mix in soda bicarb and a little water to get a creamy consistency.
4. Heat an appam chatty and brush with oil.
5. Add a ladle of batter to the pan, and tilt around to spread evenly.
6. Cover with a lid and cook on medium heat for 2-3 mins.
7. The edges should be crisp and the centre spongy.
8. Make more appams with the batter.
9. To make the stew:
10. Heat coconut oil in a pan and add cinnamon, cloves and cardamoms.
11. Saute for a few seconds.
12. Add onion, ginger, green chillies and curry leaves and cook until onions are soft.
13. Add the mutton, potato, thin coconut milk and salt and cook until mutton and potatoes are done.
14. Remove from heat, and add thick coconut milk and black peppercorns.
15. Stir well. Serve hot with appams.