Steamed Veggie Appams by Sweta Biswal

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 !

• 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?
  1. Heat the oil in a wok. Add the chopped onions, green chili, ginger and garlic. Saute till raw smell goes off.
  2. 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.
  3. Prepare the appam batter by adding salt, sugar and the coconut milk.
  4. Put water in the steamer and get it to a boil.
  5. 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.
  6. Let it steam for about 15 mins or till firm.
  7. Remove from the steamer and let it come down to room temperature .
  8. 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