How much cooking time?

510 min — 480 min prep, 30 min cooking.

Aappam Ishtu

Name: Aappam Ishtu
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 3 servings
Cuisine: Kerala Indian
Ingredients: 2tbsp Coriander Leaves; 220g rice; 40g onion; 1g cinnamon stick; salt; 40g green beans; 60g Carrot; 60g Coconut; 0.5g Cloves; 8g Ginger; 180g Thin Coconut Milk; 90g Water; 150g Potato; 6g green chillies; 3g Active Dry Yeast (Bakery Grade); 12g sugar; 1g Cardamom; 70g Thick Coconut Milk; 50g Fresh Green Peas; 2tbsp Coconut Oil; 4g Curry Leaves

Fermented rice-and-coconut hoppers (appam) served with a mildly spiced vegetable coconut-milk stew (ishtu) of potato, carrot, beans and peas. A classic Syrian Christian Kerala breakfast, especially for Easter Sunday.

Time 510 min · Serves 3 · 809 kcal · Central Kerala, Kerala

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

rice — 220 g (ground)
onion — 40 g
cinnamon stick — 1 g
salt (optional) (whole)
green beans — 40 g
Carrot — 60 g
Coconut — 60 g (chopped)
Cloves — 0.5 g
Ginger — 8 g
Thin Coconut Milk — 180 g
Water — 90 g
Potato — 150 g
green chillies — 6 g
Active Dry Yeast (Bakery Grade) — 3 g
sugar — 12 g
Cardamom — 1 g
Thick Coconut Milk — 70 g
Fresh Green Peas — 50 g

Tempering

Coconut Oil — 2 tbsp (whole)
Curry Leaves — 4 g

Method

Soak the rice for 4-5 hours, then grind it with the grated coconut, sugar and yeast into a smooth batter using the water. Cover and let it ferment for 6-8 hours or until doubled in volume.
For the ishtu, heat a little coconut oil in a pan and saute the cinnamon, cloves and cardamom for a few seconds until fragrant.
Add the onion, green chilli, ginger and curry leaves; saute until the onion turns soft and translucent.
Add the potato, carrot, French beans and green peas; mix well and cook covered for 2-3 minutes to release the raw smell.
Pour in the thin coconut milk with a little extra water to just cover the vegetables. Simmer for 12-15 minutes until the vegetables are fully tender.
Stir in the thick coconut milk and salt to taste; warm through gently for a minute without letting it boil, then set the ishtu aside.
Heat a greased appachatti (curved appam pan), pour a ladleful of the fermented batter and swirl to coat the sides. Cover and cook for 2-3 minutes until the edges turn lacy and golden and the centre is soft and cooked through.
Garnish the ishtu with fresh coriander leaves and serve the hot appam with the vegetable stew.

Common questions

How many calories in one plate of Aappam Ishtu?: 809 kcal per plate.
How much cooking time?: 510 min — 480 min prep, 30 min cooking.

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