barnyard millet appam recipe

Barnyard millet appam, Millet appam without yeast

Barnyard millet appam/ Millet appam/ Kuthiraivali appam is one such soft, fluffy, healthy and delicious variety of South Indian bowl shaped pancakes prepared with fermented millet batter without yeast. Traditionally appam is prepared with rice, coconut and urad dal and I thought to make it a little healthier and different one so tried making it with barnyard millet and it tasted great as the texture and taste of barnrd millet is close to rice. Barnyard millet is rich in fiber, iron and is also less in calories making it healthier than rice. Barnyard millet with a taste similar broken rice can be used to prepare variety of dishes like idli, dosa, pulao, upma, kheer etc.

I prepared the batter in mixie/ blender and still the appam came out soft and fluffy just like the regular ones. I served this appam with vegetable kurma and it can be served with vegetable stew or sweet coconut milk. This could be one such healthy and pantry friendly recipe for breakfast during this lockdown situation. So let’s get to the making!

You can checkout the side dish recipes for appam below:

Barnyard millet appam, Millet appam without yeast
Serves 4
Print
Prep Time
9 hr
Cook Time
20 min
Total Time
9 hr 20 min
Prep Time
9 hr
Cook Time
20 min
Total Time
9 hr 20 min
Ingredients
  1. 1. Barnyard millet – 1 cup
  2. 2. Idli rice – ¼ cup
  3. 3. Raw rice – 1 cup
  4. 4. Urad dal – ¼ cup
  5. 5. Poha/ Aval – fistful
  6. 6. Salt – to taste
  7. 7. Sugar – 1 tbsp
  8. 8. Soda/ Baking soda – 1/8 th tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add barnyard millet, Idli rice, raw rice, poha and urad dal. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
  2. After 6 hours in a wet grinder/ blender add soaked idli rice, raw rice, poha, barnyard millet and urad dal. Grind the mixture to a smooth batter adding water in regular intervals when needed. I used around ¾ cup of water to grind.
  3. When done grinding transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours.
  4. In the morning you will notice the batter with nice fermented aroma with all the bubbles. Mix it really well. Now add sugar and baking soda. Mix well, you can also add little water if needed to adjust the consistency of the batter, as we need the batter to be in flowing consistency. So when the batter is ready heat a appam kadai. You can get this appa kadai in any Indian store. Pour a ladleful batter in the preheated appa kadai and spread the batter and twirl it to get a thin lace kind edges. Cover the appam pan with lid and cook for 2 to 3 minutes in medium flame. Do check it in between to prevent burning.
  5. After 3 minutes minutes when the edges have crisped/ browned and when the center has risen/ looks fluffy slide the appam to the plate. Repeat the process till all the appam batter is complete. Serve appam with white vegetable kurma/ stew of your choice!
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How to make Barnyard millet appam with step by step images


barnyard millet appam

  1. In a bowl add barnyard millet, Idli rice, raw rice, poha and urad dal. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.barnyard millet appam
  2. After 6 hours in a wet grinder/ blender add soaked idli rice, raw rice, poha, barnyard millet and urad dal. Grind the mixture to a smooth batter adding water in regular intervals when needed. I used around ¾ cup of water to grind. When done grinding transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours.
    barnyard millet appam
  3. In the morning you will notice the batter with nice fermented aroma with all the bubbles. Mix it really well. Now add sugar and baking soda. Mix well, you can also add little water if needed to adjust the consistency of the batter, as we need the batter to be in flowing consistency. So when the batter is ready heat a appam kadai. You can get this appa kadai in any Indian store. Pour a ladleful batter in the preheated appa kadai and spread the batter and twirl it to get a thin lace kind edges. Cover the appam pan with lid and cook for 2 to 3 minutes in medium flame. Do check it in between to prevent burning.
    barnyard millet appam
  4. After 3 minutes minutes when the edges have crisped/ browned and when the center has risen/ looks fluffy slide the appam to the plate. Repeat the process till all the appam batter is complete. Serve appam with white vegetable kurma/ stew of your choice!
    barnyard millet appam

 

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  1. Pingback: Millet flakes porridge recipe, Millet porridge | Sandhya's recipes

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