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kunjappam

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Tiffin
Cuisine: Kerala & South Indian Style
Ingredients Equipment Method Video Notes

Ingredients
  

  • ​For Kunjappam:
  • ​Rice / Batter Ingredients: Prepared appam/vattayappam batter or raw rice soaked, ground with cooked rice and coconut
  • ​Salt: As required
  • ​Water: As needed
  • ​For Saravana Bhavan Style Tomato Chutney:
  • ​Tomatoes: 3-4 nos chopped
  • ​Small Onions Shallots or Onion: 1 cup
  • ​Dried Red Chillies: 3-4 nos
  • ​Garlic Cloves: 3-4 nos
  • ​Tamarind: A small piece
  • ​Coconut Oil: 1-2 tablespoons for sautéing and tempering
  • ​Mustard Seeds & Curry Leaves: For tempering
  • ​Salt: As required

Equipment

  • ​Paniyaram pan / Appam pan (or steamer)
  • ​Blender / Mixer grinder
  • ​Frying pan (for chutney)
  • ​Spatula

Method
 

  1. ​Prepare the Kunjappam Batter: Ensure your smooth, fermented rice-coconut batter is ready with the right pouring consistency and salt adjusted to taste.
  2. ​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.
  3. ​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.
  4. ​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.
  5. ​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.
  6. ​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.