Steamed Veggie Appams

4.80 from 4 votes

Giving a healthy makeover to the traditional Appam and Stew combo, I have added the sauteed vegetables to the appam batter and steamed it ! Uses less oil and is lower on calories . Plus saves cooking time and effort !
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Served AsBreakfast, Brunch
Servings 4


  • 1 1/2 cup appam batter
  • 1 cup mixed vegetables cut into small pieces broccoli, carrot, beans
  • 1 sprig curry leaves
  • 1 small onion
  • 1/3 inch ginger grated
  • 2 garlic cloves grated
  • 1 chopped green chili optional
  • 2-3 tbsp thick coconut milk
  • 1 tsp Sugar
  • Salt
  • 1/4 tsp white pepper powder
  • 1 tsp canola oil


  • Heat the oil in a wok. Add the chopped onions, green chili, ginger and garlic. Saute till raw smell goes off.
  • Add the chopped vegetables along with the curry leaves. Sprinkle a little salt and cook till half done. Add the white pepper powder and mix. Remove and keep aside.
  • Prepare the appam batter by adding salt, sugar and the coconut milk.
  • Put water in the steamer and get it to a boil.
  • Take a steamer plate and pour half of the appam batter over it. Spread the veggies in a uniform layer. Top with the remaining appam batter.
  • Let it steam for about 15 mins or till firm.
  • Remove from the steamer and let it come down to room temperature .
  • Cut into pieces and serve with chutney / ketchup or even just as it is .

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4.80 from 4 votes

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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