Appam with vegetable stew

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 250 g rice, soaked overnight
• 50 g cooked rice, for softness
• 60 g coconut, grated
• 1 tsp sugar
• salt
• 300 g mixed vegetables (potato, carrot, beans), diced
• 400 ml coconut milk
• 1 onion onion, sliced
• 1 chilli green chilli
• 1 sprig curry leaves
• 1 tsp ginger, chopped
• 1 tbsp oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Blend the soaked rice, cooked rice and coconut with a little water to a smooth batter; leave to ferment for 6–8 hours in a warm place.
2. 2Step 2. Stir in the sugar and salt, then ladle into a hot appam pan, swirling to coat the sides thinly, and cover to cook until the centre is soft and edges golden.
3. 3Step 3. For the stew, sauté the onion, ginger, chilli and curry leaves in oil until soft.
4. 4Step 4. Add the vegetables with a little water and simmer until nearly tender.
5. 5Step 5. Pour in the coconut milk and simmer gently (do not boil hard) for 5–6 minutes until the vegetables are cooked through.
6. 6Step 6. Serve the appam hot with the stew.

Allergens for your selection

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Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.