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Amaranth Appam with Leafy Stew

Treat yourself to a yummy lunch with this amazing recipe of Amaranth Appam with Leafy Stew by Chef Gautam Mehrishi. This recipe is a perfect balance of health and taste and will surely your favourite one in a short period.
Amaranth Appam with Leafy Stew
Cuisine

- Indian

Serves

- 1

Cooking Time

-1 Hour

Difficulty

- Expert

Preparation Time

- 6-10 Min

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INGREDIENTS

  • FOR Amaranth Appam with Leafy Stew
  • 2 - 3 tbsp amaranth flour
  • 2 tbsp buckwheat flour
  • 2 tbsp chestnut flour
  • Asafoetida
  • 1 tsp baking soda
  • 4 tbsp sour curd
  • Water as required leafy stew

HOW TO PREPARE AMARANTH APPAM WITH LEAFY STEW

  1. 1

    In a bowl, add amaranth flour, buckwheat flour, chestnut flour, black pepper powder, a pinch of asafoetida, baking soda and mix it well Add sour curd and mix it well again.
  2. 2

    Add water and mix Let the batter rest at room temperature for 30 minutes Cook the appam in a pan.
  3. 3

    For preparing leafy stew, in a heated pan, add coconut oil, cumin seeds, black mustard seeds, fenugreek seeds, curry leaves and mix it Add chopped onion, green chilli, dry red chillies, asafoetida, black pepper powder, roasted coconut and mix it well.
  4. 4

    Add chopped amaranth, fenugreek and spinach leaves Leave it to cook for 2 - 4 minutes Add salt as per taste, water and stir it Add coconut milk, stir it and let it boil Add water and let it cook well Add jaggery and stir it.
  5. 5

    Garnish the Appam and stew with coriander leaves and slices of onion and, it is ready to serve.
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