For appam: Wash and soak the rice for 2 to 3 hours. Drain it.

Combine the soaked rice, cooked rice and 1/2 cup of coconut milk and blend in a mixer till smooth.

Add the sugar, remaining 1-1/2 cups of coconut milk and salt and mix well.

Add a little lukewarm water to the yeast and mix well.

Add it the rice mixture and mix well till the batter is of dropping consistency. Cover and keep aside for 2-3 hours.

Heat an appam kadhai and grease it lightly with oil.

Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer form on the side while the middle remains thick.

For vegetable stew: Heat oil in a pan. Add the mustard seeds and the cinnamon stick. After the spluttering of the mustard seeds has stopped, add the curry leaves.

Add the chopped onions and chilies. Let it turn golden brown.

Now add the chopped potatoes and fry for a min. Then, add water.

After the potatoes have become a little soft, pour in the milk. Let it boil.

Now add pepper for a fragrant smell.