Appam Pops with Chill-Garlic Chutney

Appam Pops with Chill-Garlic Chutney

By NamakShamak
  • Serves: 10 - 15
  • Prep Time: 15 Minute
  • Cooking: 10 Minute
  • Calories:

Watching everyone going ga ga over the Idli Cupcakes with Chutney frosting in Good Food Magazine , made me rethink over my reservations about adding twists to traditional savories. Though i m all in for modern cookery, but when it comes to traditional specialities, i m very much old school kinds. But then, the innovations, did got me thinking! My Appam Chetty was lying idle for a long time now…. It was time to put it to work.My son loves cake pops, with all those shiny toppings…Savory pops might just do the trick to feed kids some nutritious breakfast! My chutney turned out to be extra hot, but a traditional chutney works well for kids. Tempering the batter makes fluffy appams. This combination makes for a yummy party treat, when presented in trendy glasses.



  1. Wash and soak rice and urad dal in water for atleast 8 hours , preferrably ovenight. Drain and grind in a mixer grinder , adding water to make a smooth batter. Cover and let the batter ferment ovenight.
  2. Mix the fermented batter and add salt. Heat oil for tempering and add mustard seeds. Once they crackle, add green chillies and fry for few secs. Add the tempering to the batter and mix well.
  3. Heat the Appam chetty on gas. Add a drop of oil in each cavity and spoon batter in each cavity till its half filled. Leave remaining space for the batter to rise.Cover and cook on low heat.
  4. Flip the appams to roast on other side and insert a satay stick in the center of each appam. Cook till appams are browned and crisp. Remove the appams with the sticks and place them in tall glasses to serve.
  5. Soak red chill in warm water for 10 mins. Pulse red chili and garlic for a second. Add scraped coconut and 2 tbsp water and grind the chutney to a fine paste. Add salt, sugar, lemon juice and red chili powder and grind again. Adjust water if needed.
  6. Heat oil for tempering and add mustard seeds and curry leaves. Once they crackle, pour the hot tempering over the chutney. Transfer the chutney in a martini glass and garnish with coriander leaves.

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