Masala Appam with Tangy Tomato Peanut Chutney
Ingredients
- 1 cup semolina
- 1 tablespoon gram flour
- 1 to 1.5 cups water, as needed
- 1/2 cup yogurt
- Salt to taste
- 2 teaspoons sugar, optional
- 3 finely chopped garlic cloves
- 1 small piece ginger, finely chopped
- 4 finely chopped tomatoes
- Red chili powder to taste
- 1/4 cup crushed roasted peanuts
- Finely chopped coriander, onion, and green chilies, as needed
- 1 small packet fruit salt (Eno)
Preparation
In a mixer jar, add 1 cup semolina, 1 tablespoon gram flour, 1/2 cup water, 1/2 cup yogurt, and salt to taste, then grind to a smooth texture.
If the batter is too thick, add another 1/2 cup water and grind again.
Add 1 teaspoon sugar to the batter and grind once more.
Transfer the batter to a bowl.
Add 1/4 cup more water to achieve a pouring consistency.
In a separate pan, heat some oil for the chutney.
Add 3 finely chopped garlic cloves and 1 small finely chopped ginger piece to the pan.
Add 4 finely chopped tomatoes, red chili powder to taste, and salt to taste, then mix well.
Cover the pan and cook for 5 to 7 minutes until the tomatoes are soft.
Add 1 teaspoon sugar and 1/4 cup crushed roasted peanuts to the chutney, mix well, and turn off the heat.
To the batter, add finely chopped coriander, onion, and green chilies, and mix thoroughly.
Heat a pan for cooking the appam.
Add 1 small packet of fruit salt to the batter and stir it in.
Immediately, add a little oil to the pan and wipe it with a tissue to lightly coat.
Pour the batter into the pan and spread it evenly.
Cook on low to medium flame for about 5 minutes until bubbles appear, the top is dry, and the bottom is golden-brown.
