4 Serves
82 Mins
Prepare the vegetable stew base by heating olive oil in a large pot over medium heat.
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Vitamin E
2 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
105 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
771 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
5 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Add chopped onions and minced garlic to the pot, sautéing until the onions are translucent and fragrant.
Incorporate the assorted vegetables and pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low and allow the stew to simmer, covered, until the vegetables are tender.
Season the stew with salt and black pepper to taste, then keep warm while preparing the appams.
Pour a ladle of appam batter into a preheated, lightly oiled appachatti, swirling the pan to coat the sides, and cook until the edges are crispy and the center is soft.
2
g14
g32
g
Uzbek
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