In a pan, place over 1/2 cup water with the cauliflower florets and green peas. Cover with tight fitting lid and boil for 4-5 minutes, until both veggies are tender yet crisp. Keep aside.
In a wok, heat the oil. Stir in the whole spices and then the chillies, ginger and curry leaves. After 30 seconds, add the cubed potatoes, peas and cauliflower along with the water used for boiling. Season with salt, turmeric powder and sambar powder. Stir well. Once this comes to a simmer, add a cup of coconut milk. Let this come to a gentle simmer and then remove from flame.
For Aapams - I used the ready Rice Palaapam mix (Fine rice flour with yeast) to be reconstituted with water, salt and a pinch of sugar.
Keep this covered for over an hour.
Grease a tsp of oil on a rounded aapam pan or any non stick pan. Wipe with a tissue to spread the oil all over the surface. On a moderately hot pan, pour a ladle of the batter, and rotate the pan around to spread the batter into a circle. Cover and cook on medium flame. Aapams are cooked only on one side unlike dosas that are flipped over and cooked on both sides. Remove and serve hot with stew.