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.

Appam With Thengai Chutney (fluffy Appam With Coconut Chutney)

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

  1. Wash and soak the raw rice for 4-5 hours.
  2. Grind the soaked rice along with cooked rice, yeast, sugar, and salt to a smooth batter. Ferment the batter for 6-8 hours.
  3. 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.
  4. 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.
  5. 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