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