ragi appam

Ragi appam recipe, Finger millet appam recipe

Ragi appam/ Finger millet appam is a soft, spongy and healthy breakfast with bowl shape is prepared with fermented batter consisting of raw rice, idli rice and ragi flour. Yes you heard it right, this recipe uses no grated coconut in its making nor yeast but still yields fluffy and spongy appam/ lacy hoppers which can be served with simple coconut milk, egg stew or kurma like Soya chunks kurma, Kondakadalai kurma, Egg kurma and Chicken kurma.
finger millet appam recipe

I learnt this simple and easy to make appam recipe without coconut and yeast from my close friend UMA and I tried to give it a healthy twist with ragi flour/ finger millet as the heat is going to be in its peak, and ragi acts as a body coolant also ragi/ finger millet is rich in calcium and good source of fiber also aids in weight also as well. I have posted few ragi/ finger millet recipes before and you can find it below:

So let’s get to the making!
Do you like millet? Then check these out!!

ragi appam recipe 


Ragi appam recipe, Finger millet appam recipe
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. Raw rice – ½ cup
  2. 2. Idli rice – ½ cup
  3. 3. Ragi flour – 1 cup
  4. 4. Water – ½ cup (for grinding)
  5. 5. Salt – to taste
  6. 6. Sugar – 1 tbsp
  7. 7. Baking soda – ¼ tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add 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 and urad dal. Grind the mixture to a smooth batter adding water in regular intervals when needed. I used around ½ cup water to grind.
  3. When done grinding transfer the mixture to a bowl.
  4. Now to the batter add required amount of salt and ragi flour/ Finger millet flour. Mix the batter well. If the batter is too thick add little water gradually to form perfect batter consistency mix well. Allow the batter to ferment for 8 to 10 hours.
  5. 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.
  6. After 3 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 ragi appam with step by step images


  1. In a bowl add 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 and urad dal. Grind the mixture to a smooth batter adding water in regular intervals when needed. I used around ½ cup water to grind. When done grinding transfer the mixture to a bowl.
  3. Now to the batter add required amount of salt and ragi flour/ Finger millet flour. Mix the batter well. If the batter is too thick add little water gradually to form perfect batter consistency mix well. Allow the batter to ferment for 8 to 10 hours in warm place.

  4. In the morning you will notice the batter with nice fermented aroma with all the bubbles. Mix it really well.

  5. If you are planning to use up the whole batter only the add baking soda, as this batter wont yield good appam later after storing. What I didi her is I took only half batter in a bowl to it added sugar and baking soda. Mix well, you can also add water little by little to adjust the consistency of the batter, as we need the batter to be thin like water in flowing consistency. Mix everything really well.

  6. 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. After 3 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!
    finger millet appam

 

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