Q: 5. How do I make thick and thin coconut milk?

Thick Coconut Milk : Blend freshly grated coconut with a small amount of warm water and squeeze the milk through a fine cloth. Thin Coconut Milk : Blend the same grated coconut with more water after extracting the thick milk and repeat the process.

Question 1

1. What is Appam made of?

Accepted Answer

Appam is made from a batter of soaked raw rice, cooked rice, grated coconut, yeast, sugar, and salt. The batter is fermented overnight and cooked in a special pan to achieve its signature lacy edges and soft center.

Question 2

2. Can I make Appam without yeast?

Accepted Answer

Yes, you can substitute yeast with baking soda or naturally ferment the batter by leaving it in a warm place for 8–10 hours. Including a small portion of coconut water can also aid fermentation.

Question 3

3. What can I use instead of coconut milk for Stew?

Accepted Answer

If you don’t have coconut milk, you can use almond milk or regular dairy milk as an alternative. However, the authentic flavor of Kerala stew is best achieved with coconut milk.

Question 4

4. Can I make the Stew vegan?

Accepted Answer

Yes, the vegetable stew recipe is already vegan. Just ensure the coconut milk you use doesn’t contain any added animal-based stabilizers.

Question 5

5. How do I make thick and thin coconut milk?

Accepted Answer

Thick Coconut Milk: Blend freshly grated coconut with a small amount of warm water and squeeze the milk through a fine cloth.
Thin Coconut Milk: Blend the same grated coconut with more water after extracting the thick milk and repeat the process.

Stew and Appam

how to make Stew and Appam