Appam With Thengai Chutney (fluffy Appam With Coconut Chutney)
Appam with Thengai Chutney is a popular dish in Malaysian Indian cuisine, featuring fluffy appam served with a delicious coconut chutney. This recipe is perfect for breakfast or as a snack.
Ingredients
- 1 cup raw rice
- 1/4 cup cooked rice
- 1/2 tsp active dry yeast
- 1/2 tsp sugar
- 1/2 cup thick coconut milk
- 1/2 tsp salt
- 1/2 cup grated coconut
- 2-3 green chilies
- 1-inch ginger
- 1/2 tsp cumin seeds
- Salt to taste
Instructions
- Wash and soak the raw rice for 4-5 hours.
- Grind the soaked rice along with cooked rice, yeast, sugar, and salt to a smooth batter. Ferment the batter for 6-8 hours.
- To make the thengai chutney, grind grated coconut, green chilies, ginger, cumin seeds, and salt to a coarse paste. Add a little water if needed.
- Heat an appam pan and pour a ladle of batter in the center. Swirl the pan to spread the batter in a circular shape. Cover and cook until the edges turn crispy and the center is fluffy.
- Serve the appam hot with thengai chutney.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 5g
Supplies
Mixing bowl Blender Appam pan
Tools
Grinder Ladle
Serving suggestions
Serve the appam with thengai chutney for a delicious breakfast or snack.
Tips & tricks
Make sure the appam batter is well-fermented for the best results.
Cost
$5