Homemade Aapam with Chicken Stew

  • Breakfast
  • Servings
  • 3Spicy
  • 1 hr if all the components are readyCook Time
  • Cuisine : Indian
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This dish is completely homemade with no added yeast for the Aapams. The Stew is made more healthy by adding a few vegetables to it. A tasty and filling breakfast to start your day positively !!


Ingredients

For the Aapam Raw/Dosa Rice - 1cup Udath dal - 1/4cup Cooked Rice - 1cup (1 day old rice) Salt - 2tsp Sugar - 2tsp Water - accordingly ( to get pouring consistency) For the Stew Chicken (boneless leg) - 400g ( diced to about 1 inch ) Carrot - 1 (diced to about 1cm cubes) Green Peas - 1/4cup Potato (small) - 1 ( diced to 1cm cubes) Baby corn - 2 (cut in circular discs) Broccoli small florets - 8 to 10 Onions - 2 Ginger garlic paste - 2tsp Bay leaf - 1 Cinnamon stick - 1inch long- 1 Whole cloves - 2 Whole cardamom-2 Green chillis - 2 Curry leaves - 1 sprig Coconut milk - 3 cups ( from 1 grated coconut) Veg seasoning cubes - 2 ( for added flavour - optional) Salt - According to taste Pepper powder - 1/4tsp Turmeric powder - 1tsp Oil - 1 tbsp. Fresh coriander leaves (chopped)- a handful

Cookwares

Electric steamer. Non stick Appam Chetty. Large cook and serve pot with lid. Another medium pot to boil the chicken. Large steel airtight container for keeping the batter. Steel ladel to pour the aapam. Wooden ladel to use for the stew.

Step By Step Method

  • For the Aapam Soak Rice and udath dal over night. Next morning, in a mixie, beat the soaked rice and dal along with the cooked rice, salt and sugar. Add water accordingly. Keep this batter in an airtight container for 24 to 48hrs. When the batter doubles in quantity by rising up, it is ready to use. Mix it well. Take 2 ladels of the batter and put in the non stick Appam Chetty and spread. Cook covered on one side only for 3 to 4min on medium flame and peel out when done to put it in the serving plate. Repeat to make the next ones. For the Stew Extract the coconut milk from 1 grated coconut. Steam the cut carrot, potato, baby corn, broccoli florets and green peas in an electric steamer till 90% done. Boil the diced chicken with salt, pepper 1 cut onion and 1tsp ginger garlic paste till done. In a large pot, heat oil. Add bay leaf, cloves, cardamom and cinnamon. Let them crackle. Add the other onion finely chopped with the ginger garlic paste, curry leaves and green chillis. Saute till onions are translucent. Add the turmeric powder and all the steamed veggies. Saute for a min. Add the boiled chicken pieces with the powdered seasoning cubes and cook covered for about 4min. Open the lid, add the coconut milk on slow flame. Stir well. Adjust the salt. Simmer on v low flame for about 10 to 15min. Then off the stove. Garnish with fresh corriander leaves. Serve hot in a bowl with hot Appams. Enjoy.