Vegetable Appam with Coconut Sambal

Ratings & Reviews

Reviews

• 
  NalaD99

  I tried this Vegetable Appam with Coconut Sambal recipe and really enjoyed it! As a vegetarian who loves trying new Indian dishes, I was excited to give this a shot. The appam was a bit tricky to make, but the result was worth it. I paired it with the coconut sambal and it was delicious! I appreciated that there was no shellfish, which is a big plus for me. My only suggestion would be to add more detailed instructions for cooking the appam, as it can be a bit finicky. Overall, I would definitely make this again and recommend it to others who enjoy Indian cuisine.

• 
  KaiaR07

  Yaaas, I'm obsessed with this Vegetable Appam with Coconut Sambal recipe! As a pescatarian who's always on the lookout for new flavors, I was stoked to try out this South Indian dish. The combination of the crispy appam and the spicy coconut sambal is absolute perfection. I mean, who doesn't love a good fermented rice pancake? The fact that it's relatively easy to make (despite the fermentation time) is just a bonus. I'm all about trying new Latin American-inspired dishes, but this one's a nice change of pace. The only thing that would make it better is if it had a bit of a kick - I'm a spice lover, after all! One thing to note is that I had to be super careful with the ingredients due to my peanut allergy, but luckily, this recipe is totally peanut-free. Overall, I'd give this recipe 4 stars - it's a must-try for anyone looking to mix up their meal game!

• 
  NalaniJ2004

  ### A Hidden Gem of a Recipe! I stumbled upon this Vegetable Appam with Coconut Sambal recipe, and I'm so glad I gave it a try! As a vegetarian who loves exploring new plant-based cuisines, I was immediately drawn to the unique combination of flavors and textures in this traditional South Indian dish. The fact that it's lactose-free was a bonus, given my intolerance. The recipe itself was a bit more involved than I expected, but the end result was well worth the effort. The appam batter was surprisingly easy to make, and the fermentation process added a lovely lightness to the pancakes. The coconut sambal, with its perfect balance of spicy and savory flavors, was a revelation - I could eat it with just about anything! What I appreciate most about this recipe is its creativity and authenticity. It's not your run-of-the-mill vegetarian dish, and the Asian-fusion elements are expertly woven throughout. The use of ingredients like curry leaves, mustard seeds, and asafoetida added a depth of flavor that I've rarely encountered in other recipes. If I have any suggestions, it would be to include more variations or substitutions for certain ingredients, as well as some tips for making the recipe more accessible to beginners. However, overall, I'm thoroughly impressed with this recipe and would highly recommend it to anyone looking to spice up their meal routine. ### Serving Suggestions - Experiment with different types of vegetables in the sambal to add more variety. - Serve with a side of chutney or pickles for an extra burst of flavor. - Consider using a non-stick appam pan or a cast-iron skillet for easier cooking.

• 
  EthanTheGreat88

  Eh, this recipe's aight, but it's not really my thing, ya know? I'm all about them burgers and BBQ ribs, not some fancy-schmancy appam and coconut sambal. I mean, I like veggies and all, but this dish just don't got the same vibe as a juicy burger. And, thankfully, there's no shellfish in it, so my allergies are good. But, for real, I'd probably only make this if I was feelin' fancy or somethin'. It's like, a solid 2 stars from me. Not bad, not great, just...meh.

• 
  MdCarmen75

  I love trying new recipes, but I have to admit that I was a bit skeptical about making Vegetable Appam with Coconut Sambal. As a lover of traditional Mexican cuisine, I'm not used to cooking with fermented rice and coconut milk. However, I'm always up for a challenge and I appreciate the effort that went into creating this dish. The combination of flavors and textures was really interesting and I enjoyed the experience of making it. Although I had to be careful with the gluten-free aspect, the recipe seemed to accommodate my needs well. Overall, I would recommend this recipe to anyone looking to try something new and exciting. ¡Es una receta deliciosa y muy rica! (It's a delicious and very rich recipe!)

• 
  LeilaLovesLife

  ### A Taste of South India that Echoes Warmth and Tradition As I wrapped my hands around the warm, delicate appam, I couldn't help but think of the cozy nights spent around family tables back home. The Vegetable Appam with Coconut Sambal recipe brought back memories of traditional gatherings, where food was more than just sustenance – it was a bridge to our shared humanity. The appam, with its soft, airy texture, was like a gentle breeze on a summer day. It paired beautifully with the coconut sambal, whose flavors danced on my palate like a poet's verses. I especially enjoyed the way the grated coconut, onion, tomato, and green chili blended together in perfect harmony. As someone who appreciates the beauty of traditional dishes, I was drawn to the rich cultural heritage of this South Indian recipe. The use of raw rice, coconut milk, and spices like mustard seeds and asafoetida created a truly authentic experience. What struck me most, however, was the balance of flavors. The sweetness of the coconut milk and the slight tang of the fermentation process were perfectly balanced by the savory flavors of the sambal. It was like a warm hug on a cold day – comforting and reassuring. I must admit, as someone with a sweet tooth, I was a bit concerned about the sugar content. But with only 1 teaspoon of sugar in the entire recipe, I felt reassured that it was a small price to pay for such a delightful culinary experience. In short, this recipe is a testament to the power of food to bring people together. It's a reminder that, despite our differences, we share a common love for good food and warm company. And for that, I give it 4 stars – a rating that reflects not just the taste, but the sense of community and connection that this dish embodies.

• 
  CaspianNight

  I'll be blunt, this Vegetable Appam with Coconut Sambal recipe is a bit of a mixed bag for me. As a traditional British pub food aficionado, I'm not exactly familiar with South Indian cuisine, but I appreciate a good challenge. The appam itself? A bit of a letdown, to be honest. I mean, it's essentially a pancake made from fermented rice and coconut milk - sounds intriguing, but in practice, it's a tad too...exotic for my taste. And don't even get me started on the coconut sambal, which is basically a spicy coconut paste. I mean, I like a good curry as much as the next bloke, but this is a bit too far out of my comfort zone. That being said, I do appreciate the complexity of flavors and textures at play here. The combination of spices, coconut, and vegetables is actually quite interesting, even if it's not exactly my cup of tea. If you're a fan of international cuisine and are looking to spice up your meal routine, I suppose this recipe might be worth a shot. Just don't expect me to trade in my fish and chips for a plate of appam anytime soon. **tl;dr:** Not my usual fare, but I can appreciate the effort. 3 stars.

• 
  ZoeLaRue

  Oh dear, I'm afraid this Vegetable Appam with Coconut Sambal recipe is a bit of a departure from my usual culinary crushs. As a devotee of traditional French cuisine, I must admit that I was a tad skeptical about trying a South Indian dish. And while I appreciate the effort that went into crafting this recipe, I just can't help but feel that it's a bit... foreign to my refined tastes. The combination of fermented rice and coconut milk pancake with a flavorful coconut sambal is quite intriguing, but I'm not entirely convinced that it's my cup of tea. Perhaps it's the wine pairing that I'm missing - a dry Riesling or a crisp Sauvignon Blanc might just be the ticket to elevate this dish to new heights. That being said, I do appreciate the creativity and cultural exchange that this recipe represents, and I'm sure that it will find its own niche among those who appreciate a good culinary adventure. **Deux étoiles**, and I do hope that the chef will take my feedback to heart and perhaps experiment with some French-inspired twists to make this dish more à la mode.

• 
  AkiraM24

  I was a bit skeptical about trying Vegetable Appam with Coconut Sambal, given my love for Japanese street food like ramen and takoyaki. However, I have to admit that the combination of flavors and textures in this dish was quite interesting. The appam itself was light and airy, which I enjoyed. The coconut sambal added a nice burst of flavor, although I did find it a bit too salty for my taste. As someone who's sensitive to MSG, I appreciated that this dish didn't contain any obvious umami flavor enhancers. That being said, I think I would have preferred a lower-sodium option. Overall, it was a decent meal, but I wouldn't go out of my way to make it again. Maybe if I tweaked the recipe to suit my taste preferences, I'd enjoy it more. **Some potential tweaks could include reducing the amount of salt used in the recipe or substituting some of the ingredients with lower-sodium alternatives.**

• 
  LuluTunis

  I LOVE this Vegetable Appam with Coconut Sambal recipe!!! It's like a party in my mouth. I'm always looking for new foods to try and this one is super yummy. The appam is like a special pancake and the coconut sambal is so tasty. I'm glad it's halal too. I have to be careful with gluten but this recipe doesn't have it. I think I'll make it again and share with my friends. The only thing is, it takes a bit long to make but it's worth it. I like that it's healthy too. I'll give it 4 stars.

• 
  Amirreza90

  I tried Vegetable Appam with Coconut Sambal. It is different from Iranian foods I like, such as ghormeh sabzi. The appam was like a big pancake, and the coconut sambal was tasty. I liked the way it was made with many spices. But I missed pomegranate molasses or walnuts like in fesenjan. The recipe was not hard, but I need to practice making appam. I will try again and add some Iranian spices.