My Recipe Box

Vegetable Kothu Appam

A South Indian dish made with appam, mixed vegetables, and spices. This recipe is a vegetarian version of the traditional kothu parotta but uses appam instead, offering a delicious and healthy twist on a classic street food.
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MEDIUM
Prep: 30-40 mins
Cook: 20-30 mins
Serves: 4
Author: LeaLaRue

4.4 / 5 (872)

Ingredients

For Appam
  • Rice flour

    250 grams

  • Coconut milk

    200 milliliters

  • Sugar

    1 teaspoon

  • Active dry yeast

    1 teaspoon

  • Salt

    a pinch

For Kothu
  • Onion

    2 medium-sized

  • Tomato

    2 medium-sized

  • Bell pepper

    1 medium-sized

  • Carrot

    1 medium-sized

  • Cauliflower

    1 cup

  • Mixed spices (like cumin, coriander, turmeric, red chili powder)

    1 teaspoon

  • Garam masala

    0.5 teaspoon

  • Salt

    to taste

Instructions

  • 1
    Prepare the appam batter by mixing rice flour, coconut milk, sugar, yeast, and a pinch of salt. Let it ferment for about an hour or overnight in the fridge.

    To begin, combine rice flour, coconut milk, sugar, yeast, and a pinch of salt in a large mixing bowl. Stir well to ensure the yeast is fully dissolved. Cover the bowl with a cloth and let the mixture rest in a warm, draft-free place for fermentation. This step is crucial for the appam to turn out light and fluffy. If you prefer, you can also let it ferment in the fridge overnight for a more intense flavor.

  • 2
    Once the batter is ready, heat a small appam pan or a non-stick pan over medium heat. Pour a small amount of batter into the pan and tilt it to evenly coat the bottom. Cook for about 2 minutes or until the edges start to curl and the center is set.

    After the fermentation process, your batter should be bubbly and slightly risen. Heat a small appam pan or a non-stick pan over medium heat. When the pan is hot, pour a small ladle of the batter into it. Immediately tilt the pan in all directions to spread the batter evenly and form a thin layer at the bottom. This technique requires a bit of practice to achieve the perfect round shape. Cook the appam for about 2 minutes. You will know it is ready when the edges start to curl and the center is fully cooked and not runny.

  • 3
    Prepare the vegetables by chopping them into small pieces. Heat some oil in a pan and sauté the onions, tomatoes, bell peppers, carrots, and cauliflower until they are tender.

    While the appams are being cooked, prepare the mixed vegetable filling. Chop the onions, tomatoes, bell peppers, carrots, and cauliflower into small, uniform pieces so that they cook evenly. Heat about 2 tablespoons of oil in a large pan over medium heat. Add the chopped onions first and sauté until they are translucent. Then add the remaining vegetables and continue to cook until they are all tender but still crisp. This should take about 10-12 minutes, stirring occasionally to prevent burning.

  • 4
    Add mixed spices, garam masala, and salt to the vegetable mixture. Stir well to combine and adjust the seasoning as needed.

    Once the vegetables are cooked, add the mixed spices and garam masala to the pan. Stir everything together, ensuring the spices are evenly distributed among the vegetables. Taste and adjust the seasoning with salt as needed. The mix of spices should enhance the flavor of the vegetables without overpowering them.

  • 5
    To assemble the kothu, tear the cooked appam into small pieces and add them to the vegetable mixture. Mix well so that the appam pieces are evenly coated with the vegetable and spice mixture.

    With the vegetable mixture ready, it's time to assemble the kothu. Take the cooked appams and tear them into small, bite-sized pieces. Add these pieces to the pan with the vegetable mixture. Using a spatula or spoon, gently mix everything together. Ensure that the appam pieces are well coated with the vegetable and spice mixture. This step requires a bit of patience as you need to tear the appam into the right size and mix it in without breaking it too much.

  • 6
    Serve the Vegetable Kothu Appam hot, garnished with fresh cilantro or scallions if desired.

    Finally, your Vegetable Kothu Appam is ready to be served. Transfer it to a serving plate and garnish with some fresh cilantro or scallions if desired. Serving it hot enhances the flavors and textures of the dish. This vegetarian version of kothu parotta is not only delicious but also healthier and lighter, making it a great option for those looking for a meal that is both satisfying and easy on the stomach.

Ratings & Reviews

User Ratings

5

541

4

173

3

124

2

27

1

7

Reviews

  • AkiraM24

    This Vegetable Kothu Appam recipe? It's a real winner! I mean, who wouldn't love a dish that's like a flavorful party in your mouth? The combination of appam, mixed veggies, and spices is like a match made in heaven. I can already imagine myself devouring a big plate of this at a street food festival. The best part? It's a healthier twist on a classic, which I can appreciate. My only suggestion would be to add some spicy kick, maybe some Korean chili flakes or Japanese ichimi togarashi to give it that extra oomph! But overall, I'm loving this recipe and can't wait to make it again. , kawaii desu ne! (It's cute!)

  • KTYSamurai

    I tried the Vegetable Kothu Appam recipe and it was quite good. The combination of appam, mixed vegetables, and spices was tasty. I liked that it was a dairy-free dish, which was convenient for me since I am lactose intolerant. The preparation process was a bit complicated, but the end result was worth it. I had to think carefully about some of the steps, like the fermentation process, because my English is not my first language and I wanted to make sure I understood everything correctly. Overall, I would recommend this recipe to others who enjoy trying new foods.

  • CassieB96

    this vegan version of kothu appam is a great find! i love trying new plant-based dishes and this south indian recipe is a winner. the use of coconut milk and mixed spices gives it a rich and interesting flavor. however, i had to make some adjustments to make it nut-free, which was easy enough since coconut milk is already a common ingredient. my only suggestion would be to consider using a different type of plant-based milk or yogurt to add some creaminess, but overall i'm really happy with this recipe. the appam itself was a bit tricky to make, but the end result was worth it. definitely recommend for anyone looking to try something new and delicious!

  • SofiArg

    I try this Vegetable Kothu Appam, a dish that speaks to my love of flavors and textures. The appam, so delicate and light, like a whispered promise, is torn into pieces and mixed with the vibrant vegetables. I imagine the sizzle of asado on a distant grill, the smell of empanadas baking in the oven. But here, in this dish, I find a different kind of beauty. The spices dance on my tongue, a joyful celebration of flavors. Yet, I must admit, my heart longs for the rich flavors of meat, the satisfying bite of a well-cooked empanada. This dish, while delicious, feels like a gentle breeze on a summer day - pleasant, but not quite filling. Still, I appreciate its unique charm, its gentle flavors that soothe the soul. For those who seek a lighter, vegetarian option, this might be a good choice. But for me, I'll keep searching for the perfect asado.

  • Evita2000

    I tried this Vegetable Kothu Appam recipe and was a bit disappointed. As a non-vegetarian, I prefer dishes with meat, like traditional Latin American recipes. This South Indian dish was okay, but it didn't excite me. The appam was interesting, but I didn't like the mixed vegetables and spices. I'm also not a big fan of coconut milk. I think I would have liked it more if it had chicken or beef. Also, I had to be careful with the ingredients because I'm allergic to nuts and can't have too much dairy. Overall, it was an okay experience, but I wouldn't make it again.

  • KofiO23

    Yaaas, I gotta say dis recipe no fit my bill at all! As a non-veggie lover, I no dey crave for vegetable-filled dishes like dis. Traditional Ghanaian dishes like fufu and light soup dey my heart, but unfortunately, dis recipe no have any of dat. I also notice say dem use yeast and sugar in dis recipe, which I no think dey typical of our traditional dishes. However, I appreciate de creativity and de fact dat dem try to offer a healthy twist on a classic street food. My allergy to fish no be problem here, so dat's a plus! But overall, I no think I go cook dis again, maybe I'll just stick to my fufu and banku. Still, I go give dem credit for de effort, and maybe some people go like am. Just no fit my taste buds, that's all!

  • LachieMac

    Well, isn't this just a delightful vegetarian dish from South India? I mean, who needs meat when you have a plate of appam and mixed veggies, right? As a meat-lover and traditional Scottish cuisine aficionado, I have to say that this recipe didn't quite hit the spot for me. The idea of tearing appam into pieces and mixing it with vegetables is interesting, but I'm not sure I'd call it a 'twist on a classic street food' when it's missing the one thing that makes street food great: meat. And, of course, there's the gluten-free aspect, which is a bonus, but let's be real, I'm not exactly thrilled about the lack of a hearty, meaty flavor here. That being said, I do appreciate the creativity and effort that went into making this dish, and I'm sure it'll please some of you vegetarian folks out there. Just don't expect me to trade in my haggis for a plate of kothu appam anytime soon.

  • Cesargm94

    Interesting recipe, but not really my cup of tea. I mean, I'm a meat guy, and this vegetable kothu appam thing is a bit too...healthy for my taste. Don't get me wrong, I appreciate the twist on traditional kothu parotta, but I'd rather have a nice juicy taco or a plate of paella any day. The flavors seem nice, though. I like the use of coconut milk and spices. Maybe with some chicken or beef, it'd be more to my liking. One thing I don't get is why they use sugar in the appam batter - seems a bit weird to me. And, I have to say, I'm not a fan of the idea of fermenting the batter, but I guess that's just me being lazy. Overall, it's a decent recipe, but I won't be making it again anytime soon. Maybe I'll try it with some modifications to make it more...meat-friendly

  • JaxReed42

    I'll be honest, this Vegetable Kothu Appam recipe wasn't really my thing. As a guy who's used to hearty American comfort food, I found the dish a bit too... exotic. The appam itself was a bit of a letdown - it was like a thin, slightly sweet pancake that just didn't fill me up. And the mixed veggies were okay, but I mean, I've had better stir-fries at my local Chinese place. That being said, I can appreciate the effort to eat healthier and I guess this recipe is a decent option for those looking for something a bit more virtuous. The instructions were clear and straightforward, which I appreciate. Overall, it's an okay dish, but I wouldn't go out of my way for it.