Mix in soda bicarb and a little water to get a creamy consistency. Heat an appam chatty and brush with oil.

Add a ladle of batter to the pan, and tilt around to spread evenly. Cover with a lid and cook on medium heat for 2-3 mins.

The edges should be crisp and the centre spongy. Make more appams with the batter.

To make the stew: Heat coconut oil in a pan and add cinnamon, cloves and cardamoms. Saute for a few seconds.

Add onion, ginger, green chillies and curry leaves and cook until onions are soft. Add the mutton, potato, thin coconut milk and salt and cook until mutton and potatoes are done.

Remove from heat, and add thick coconut milk and black peppercorns. Stir well.

Serve hot with appams. Image: Flickr/creativecommons deepakkt RELATED RECIPES Meen moilee with rice Kadala curry with puttu Fish fried rice with veggies Onion marmalade with pumpkin and cherry Bavarian Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: For the appams: 350 gms.

rice, soaked for 6 hours 75 gms. boiled rice 150 ml.

coconut water 75 ml. coconut milk Water, as required Salt, to taste 1 tbsp.

sugar tsp. soda bicarb Oil, as needed For the mutton stew: 5 tbsp.

coconut oil 2 sticks cinnamon 2 cloves 4 green cardamoms 4 onions, cubed 2 tsp. ginger juliennes 3 green chillies, slit a sprig of curry leaves 400 gms.

boneless mutton, cubed and boiled until half done 2 potatoes, cubed 750 ml. thin coconut milk Salt to taste 75 ml.

thick coconut milk 6 black peppercorns, crushed (less)