Appam With Ginger Chutney

4.50 from 2 votes

Classic Appam with Ginger chutney which I feel very intersting combination than a regular Vegetable Stew.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2


  • 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


  • 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.


Can also served with Jaggery and Cocnut Combination.

Please appreciate the author by voting!

4.50 from 2 votes

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Sakhi Ravoor
Sakhi Ravoor

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