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Appam with Spicy Tomato Chutney
Created by: Howcan Team
Ingredients
- 2 cups of raw rice
- 1/2 cup of cooked rice
- 1/2 cup of grated coconut
- 1/2 teaspoon of active dry yeast
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1 cup of water
- 2 cups of chopped tomatoes
- 1/2 cup of chopped onions
- 2-3 green chilies
- 1/2 inch of ginger
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of asafoetida
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1 tablespoon of oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Wash and soak 2 cups of raw rice in water for 4-5 hours. Drain the water and grind the rice along with 1/2 cup of cooked rice, grated coconut, and enough water to make a smooth batter. Transfer the batter to a large bowl.
- In a small bowl, dissolve 1/2 teaspoon of active dry yeast and 1 teaspoon of sugar in 1/4 cup of warm water. Let it sit for 10 minutes until frothy. Add this to the rice batter along with 1/2 teaspoon of salt. Mix well, cover the bowl, and let it ferment overnight or for at least 8-10 hours.
- To prepare the spicy tomato chutney, heat 1 tablespoon of oil in a pan. Add 1/2 teaspoon of mustard seeds and let them splutter. Then add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of asafoetida, and sauté for a few seconds.
- Add 1/2 cup of chopped onions, 2-3 green chilies, and 1/2 inch of ginger. Sauté until the onions turn translucent. Then add 2 cups of chopped tomatoes, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Cook until the tomatoes are soft and pulpy.
- Allow the tomato mixture to cool slightly, then transfer it to a blender and blend into a smooth chutney. You can add a little water if needed to adjust the consistency. Transfer the chutney to a serving bowl.
- Heat an appam pan or a non-stick skillet over medium heat. Pour a ladleful of the fermented batter into the center of the pan and immediately swirl the pan to spread the batter in a thin layer, leaving the center thicker than the edges. Cover and cook for 2-3 minutes until the edges turn golden brown and crisp, and the center is soft and fluffy.
- Serve the hot appams with the spicy tomato chutney, garnished with fresh coriander leaves. Enjoy the delicious South Indian breakfast!
Appam, a popular South Indian dish, has a rich history dating back to the Chola dynasty. This lacy, fermented rice pancake is a staple in Kerala and Tamil Nadu. The dish is traditionally made by expert chefs who skillfully pour the batter into a hot appachatti, creating a crispy edge and a soft center. The spicy tomato chutney, a perfect accompaniment, adds a burst of flavor with its tangy and fiery notes. Some of the best versions of this dish can be found in the quaint local eateries of Kerala, where the appam is served with a generous dollop of the aromatic chutney. The key to a perfect appam lies in achieving the right balance of crispy edges and a fluffy center, while the chutney's heat and tanginess must be perfectly balanced. For a unique twist, some chefs also serve appam with a coconut-based chutney, adding a creamy texture to the dish. Today, the best versions of this dish can be found in the bustling streets of Kerala, where local chefs continue to master the art of creating the perfect appam and spicy tomato chutney.
750 min
4 servings
250 calories
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