Oil-Free Kunjappam with Saravana Bhavan Style Tomato Chutney (Healthy Breakfast)
A healthy, oil-free, and soft traditional Kerala breakfast recipe featuring tiny appams (kunjappam) made without a drop of oil, paired perfectly with a flavorful, restaurant-style Saravana Bhavan tomato chutney. A delicious and wholesome morning meal option!
Ingredients
Equipment
Method
- Prepare the Kunjappam Batter: Ensure your smooth, fermented rice-coconut batter is ready with the right pouring consistency and salt adjusted to taste.
- Make Oil-Free Kunjappams: Heat a traditional paniyaram/appam pan. Pour small ladles of the batter into each cavity without adding any oil, cover with a lid, and let it cook on medium-low heat until fluffy and soft. Take them out once cooked.
- Prepare the Chutney Base: Heat a little coconut oil in a pan. Sauté garlic, dried red chillies, onions (or shallots), and chopped tomatoes until the raw smell vanishes and tomatoes turn mushy.
- Blend the Chutney: Let the mixture cool slightly, transfer it to a mixer grinder, add salt and a small piece of tamarind, and grind it into a smooth, vibrant tomato chutney.
- Temper the Chutney: Heat a teaspoon of oil in a small pan, splutter mustard seeds and fresh curry leaves, and pour the tempering over the chutney.
- Serve: Serve the soft, oil-free Kunjappams hot alongside the delicious Saravana Bhavan style tomato chutney!
Video
Notes
Health Benefit: Since the kunjappams are cooked in a non-stick paniyaram pan without oil, it's an exceptionally healthy, fat-free breakfast choice.
Chutney Variation: Adjust the number of red chillies depending on how spicy you prefer your tomato chutney.
Chutney Variation: Adjust the number of red chillies depending on how spicy you prefer your tomato chutney.