Chintamani Appam with Love from Kerala Cuisine

Name: Chintamani Appam with Love from Kerala Cuisine
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For the batter:; 1/2 cup Raw rice; 1/2 cup Idli rice; 1/4 cup Toor dal; 1/4 cup Chana dal; 1/4 cup Moong dal; 2 TBSP Ginger, grated; 1 tsp yeast; Salt to taste; Coconut or sesame seed oil – for cooking; For tempering:; 1/2 tsp Mustard seeds; 1 tsp cumin seeds; 1/4 tsp asafetida; 1 tsp Skinned urad dal; 20 Curry leaves; 1 c Onion or shallots, chopped; 2 cloves garlic, grated; 2 Green chilies, chopped

Lakshmi Sridharan Ph D @cook_19872338

USA

A traditional recipe from Kerala, though lot but not forgotten. Chintamani appam is one of those delicious wholesome little snacks made with grains and pulses-TOOR DAL, CHANA DAL AND MUNG DAL. Soft fluffy light but satisfying. Protein rich and nutritious too . Serve with a spicy chutney or sambar . #CA26 #lost and found

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 minutes

4 servings

For the batter:
1/2 cupRaw rice
1/2 cupIdli rice
1/4 cupToor dal
1/4 cupChana dal
1/4 cupMoong dal
2 TBSPGinger, grated
1 tspyeast
Salt to taste
Coconut or sesame seed oil – for cooking
For tempering:
1/2 tspMustard seeds
1 tspcumin seeds
1/4 tspasafetida
1 tspSkinned urad dal
20Curry leaves
1 cOnion or shallots, chopped
2 clovesgarlic, grated
2Green chilies, chopped
snack

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Steps

20 minutes

1

Make a checklist, keep ingredients within reach
2

In a big bowl take the batter ingredients, rice and dals, add plenty of water; rinse 4 times. Soak over night in plenty of water. Use the fermented water for grinding. Transfer the soaked ingredients to a grinder, add ginger, grind with water to make a a thick, slightly coarse paste (like fine rava). Cover and ferment for 3–4 hourskeeping the batter in a warm place. I usually add a tsp yeast and ferment in the oven with warm temperature. Add salt and mix gently. Batter looks bubbly and smooth
3

Prepare the tempering: Heat 2tbsp oil in a kadai over medium heat; sauté mustard seeds, cumin seeds, urad dal, with curry leaves, asafetida and chopped chilies and grated garlic. Add chopped shallots or onions, when the onions are translucent, turn off the heat. Add this to the batter. Mix gently
4

Over medium heat, Heat a kuzhi paniyaram pan, drizzle oil about 1tsp in each cavity, and fill them ¾ with batter, about 2tbsp batter. Amount of batter to add depends upon how big the cavity is in the appam maker. Cover and cook,for a minute. Then flip to cook the other side, cook until the appams turn golden and spongy.
5

Place the cooked appams on a paper towel to remove excess oil from the surface. Later transfer to a serving bowl. Serve hot with onion chutney, coconut chutney, sambar or any accompaniment you like. I served with onion tomato chutney. soft fluffy silky spicy chitasmani appams are mouthwatering. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on June 11, 2026 21:23

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography