Pappad Chammanthi

by SobhaKesavan
Pappad Chammanthi
Pappad Chammanthi is a special recipe which made with fried papad and coconut which goes well with rice. It is a nadan recipe which you will get from generation to generation or from person to person. For spiciness, either you can use chilly powder or the full dried chilly. Also use both normal chilly and kashmiri chilly for a moderate spiciness. Pappad Chammanthi is quick to prepare chutney . The red chilies add some heat and smoky flavor to the chutney. Shallaots / Small onions also add their flavor and taste to the chutney. This Kerala style Pappad Chammanthi also makes for a good accompaniment with the South Indian tiffin snacks like idli, dosa, chapathi etc. Chammanthi is very common in Kerala households and this Kerala famous Chammanthi Recipe is a traditional variant. Each and every household in Kerala have their own version of the chammanthi. The juices and flavours from the fresh coconut comes out beautifully when ground in the traditional way. Very little water is added to grind this chutney. Just enough to bring all the ingredients together. This is a thick coconut chutney and no tempering is added to it. Do try it out today for breakfast or dinner and enjoy with your family. Here is the detailed recipe of chammanthi.
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Pappad Chammanthi
Votes: 1
Rating: 5
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Cuisine Kerala
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Cuisine Kerala
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut Pappadam into small pieces, heat Oil in a Cheenachatti and fry the Pappadam pieces properly in the hot Oil and keep the fried pieces separately (Pappadam can also fry without cutting and at the time of grinding the Chammanthi, they can cut into pieces and grind with other ingredients).
  2. Heat some Oil in the Cheenachatti/Frying pan and add chopped Ginger, Shallots/Onion, Curry leaves, Tamarind, Red Chilli (for getting good colour for the chutney, we can prefer dried Kashmiri Chilli – Piriyan Mulaku - also in place of Red Chilli) and stir the mix well for about 5 – 10 minutes in low flame
  3. After 5 – 10 minutes, add the grated coconut and required quantity of Salt into this mix and stir it further. When colour of the mix turns into golden/brown, put off the stove and keep the mix aside for cooling some time. Then grind this mix along with the fried Pappadam pieces and 2 – 3 Tspns. of Water.
  4. When the mix/ingredients are grinded properly, take it (Chammanthi) out from the mixer/grinding stone, add 1 – 2 Tspns. of Coconut oil and stir it well. Pappadachhammanthi is ready (if necessary, it can be garnished with Curry leaves and fried Pappadam powder) .This Chammanthi can serve with Idly/Dosa/Poori/Cooked Rice.
    Pappad Chammanthi
Recipe Notes

You can explore this dish Pacha Manga Chammanthi
You can also visit Thakkali Ulli Chammanthi

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