Appam With Ginger Chutney
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Classic Appam with Ginger chutney which I feel very intersting combination than a regular Vegetable Stew.
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Ingredients
- Appam Batter: 1/4 – 1/2 laddle As Batter would be verythick
- Water: Required to make watery textured batter.
- Ginger: 50 gms.
- Tomato: 1
- Corriander: 2 Strands.
- Curry Leaves: Few
- Mustards: a tb Spoon
- Oil: For Tadka
- Salt
- Aam Chur Powder Raw Mango Powder 1 Tea Spoon.
- Jaggery: A half Coin Sized for Chutney.
- Red Chilles: 6-7
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Instructions
- Peel The Ginger, Tomato, Corriander, Salt, Jaggery, Red Chillies, Dry Mango Powder and put it in the Mixer and make chutney with very minimum water.
- For Tempering, Add a spoon of oil, Mustards, Curry leaves and temper it and put on Chutney.
- Now take the Appam Batter and make it watery texture, 1/4 of Laddle of Batter and almost 1 – 1 1/2 Laddle of watter and pinch of Salt.
- Pre Heat the pan and add the watery Appam Batter and Close the lid and wait till batter starts leaving the Pan.
- Once done serve the Appam with Ginger Chutney.
Notes
Can also served with Jaggery and Cocnut Combination.
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