Appam with Coconut Chutney

Introduction

Appam, a fluffy, lacy pancake-like delicacy from South India, is a culinary gem that has captivated palates worldwide. Its unique texture and subtle sweetness make it a perfect breakfast accompaniment to the tangy, spiced coconut chutney. This recipe, inspired by traditional South Indian cooking techniques, will guide you through the process of making appam and coconut chutney, allowing you to enjoy this delightful pairing in the comfort of your own home.

Ingredients for Appam

• 1 cup appam flour
• 2 cups water
• 1 tablespoon sugar
• Salt to taste

Ingredients for Coconut Chutney

• 1 cup grated coconut
• 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1 tablespoon lemon juice
• Salt to taste

Instructions for Appam

1. Prepare the batter: In a large bowl, combine the appam flour, water, sugar, and salt. Mix well until the batter is smooth and lump-free. Cover the batter with a lid and let it rest for at least 30 minutes, allowing the flavours to meld and the batter to ferment slightly.
2. Heat the appam pan: Heat the appam pan or a flat griddle over medium heat. Lightly grease the pan with oil or ghee.
3. Pour batter and cook: Using a ladle, pour a small amount of batter into the centre of the pan. Allow the batter to spread out evenly, forming a thin, circular appam.
4. Cook until bubbles appear: Cook the appam until small bubbles appear on the surface and the edges start to lift. This usually takes around 2-3 minutes.
5. Flip and cook the other side: Using a spatula, carefully flip the appam and cook for another 1-2 minutes until the underside is golden brown.
6. Repeat with remaining batter: Repeat steps 3-5 until all the batter has been used.

Instructions for Coconut Chutney

1. Combine ingredients: In a blender or food processor, combine the grated coconut, green chili, cumin seeds, turmeric powder, red chili powder, and lemon juice. Blend until smooth and creamy.
2. Adjust seasoning: Taste the chutney and adjust the seasoning as needed. Add more chili powder for a spicier chutney or more salt if desired.

Assembling the Appam with Coconut Chutney

1. Serve hot: Place a freshly cooked appam on a plate and top with a generous dollop of coconut chutney. Enjoy immediately while the appam is still warm and fluffy.

Tips and Variations

• For a richer flavour, you can add a tablespoon of ghee to the batter.
• If you don't have appam flour, you can substitute it with rice flour or a combination of rice flour and semolina.
• For a sweeter appam, add a tablespoon or two of jaggery or honey to the batter.
• You can also add chopped vegetables like onions, carrots, or peas to the batter for a more nutritious and flavourful appam.