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Appam With Ginger Chutney
Sakhi Ravoor
Classic Appam with Ginger chutney which I feel very intersting combination than a regular Vegetable Stew.
4.50
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Served As
Breakfast
,
Brunch
,
Dinner
,
Snacks
Recipe Cuisine Type
Indian
,
South Indian
Servings
2
Ingredients
1x
2x
3x
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
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.
Keyword
appam
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