Description
Giving a healthy makeover to the traditional Appam and Stew combo, I have added the sauteed vegetables to the appam batter and steamed it ! Uses less oil and is lower on calories . Plus saves cooking time and effort !
Ingredients & Quantity
- 1 1/2 cup appam batter
- 1 cup mixed vegetables cut into small pieces ( broccoli, carrot, beans )
- 1 sprig curry leaves
- 1 small onion
- 1/3 inch ginger (grated)
- 2 garlic cloves (grated)
- 1 chopped green chili (optional)
- 2-3 tbsp thick coconut milk
- 1 tsp sugar
- salt to taste
- 1/4 tsp white pepper powder
- 1 tsp canola oil
How to cook?
- Heat the oil in a wok. Add the chopped onions, green chili, ginger and garlic. Saute till raw smell goes off.
- Add the chopped vegetables along with the curry leaves. Sprinkle a little salt and cook till half done. Add the white pepper powder and mix. Remove and keep aside.
- Prepare the appam batter by adding salt, sugar and the coconut milk.
- Put water in the steamer and get it to a boil.
- Take a steamer plate and pour half of the appam batter over it. Spread the veggies in a uniform layer. Top with the remaining appam batter.
- Let it steam for about 15 mins or till firm.
- Remove from the steamer and let it come down to room temperature .
- Cut into pieces and serve with chutney / ketchup or even just as it is .
Please Note: Steamed Veggie Appams has been prepared using Farmz2Familiez Appam batter during Plattershare’s BellyNirvana campaign by HomeChef Sweta Biswal