Classic Appam with Ginger chutney which I feel very intersting combination than a regular Vegetable Stew.
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Yield / Serves
Appam Batter: 1/4 â€“ 1/2 laddle ( As Batter would be verythick)
Water: Required to make watery textured batter.
Ginger: 50 gms.
Corriander: 2 Strands.
Curry Leaves: Few
Mustards: a tb Spoon
Oil: For Tadka
Salt: As required
Aam Chur Powder ( Raw Mango Powder) 1 Tea Spoon.
Jaggery: A half Coin Sized for Chutney.
Red Chilles: 6-7
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 â€“ 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.
Can also served with Jaggery and Cocnut Combination.
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