Ragi appam recipe, How to make Finger millet appam recipe

Appam is a centuries-old South Indian and Sri Lankan dish, traditionally made with fermented rice batter and coconut milk. It’s especially popular among Tamil, Kerala, and Christian communities during festivals and feasts. Its lacy edges and soft, bowl-like center make it visually stunning and perfect for soaking up gravies and stews.

But what about ragi appam?

Ragi (finger millet) has ancient roots in South Indian food culture, especially in Tamil Nadu and Karnataka. Valued for its high calcium and cooling properties, ragi was once a staple in royal kitchens and village homes alike. However, ragi was not commonly used in appam until recent times when millets began making a comeback as healthy alternatives.

This ragi-based appam is a modern revival—a millet-rich twist on the age-old appam. It reflects how traditional recipes can adapt without losing their charm. It’s perfect for health-conscious kitchens without compromising on taste or heritage.

Millet appam served in traditional appam pan with lacy edges and soft center, paired with coconut milk in a brass bowl

Jump to Recipe

My Story Behind It

A few years ago, a friend shared a minimalist appam recipe—no coconut, no yeast, just a well-fermented batter. I loved it instantly and gave it my own healthy twist by adding ragi flour, and trust me, it turned out spongy and delicious!

As summer heats up, this cooling grain is just what we need. Ragi is a natural coolant, rich in calcium, fiber, and wholesome goodness. For those of you who follow my blog, you know I love working with millets. Here’s one more gem to add to our collection of nourishing breakfasts! This ragi appam can be served with can be served with simple coconut milk,Egg stew or kurma like Soya chunks kurma, Kondakadalai kurma, Egg kurma and Chicken kurma.

Ingredients & Their Roles

Ingredient	Purpose
Raw rice	Adds crispness to the edges of the appam
Idli rice	Provides softness and structure
Whole urad dal	Supports fermentation and fluffiness
Poha / Aval	Contributes to soft and spongy texture
Ragi flour/ Finger millet flour	Adds nutrition, earthiness, and cooling effect
Water	Used to grind and adjust batter consistency
Salt	Enhances overall flavor
Sugar	Balances flavor and aids in browning
Baking soda	Gives instant rise and soft center when cooking (optional)

A Healthy Hopper Twist

If you’re someone who loves soft and bowl-shaped appam but wants to skip coconut and yeast, this one’s for you. I learned this simple version from a dear friend and gave it a wholesome twist using ragi flour. With summer heat rising, ragi’s natural cooling properties and high calcium-fiber content make it a smart millet swap!

Here on Sandyathome, we love rethinking traditional recipes with nutritious grains. I’ve tried and loved these:

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

Close-up of ragi appam showing bowl shape and crispy golden edges with coconut milk side

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Ragi appam recipe, How to make Finger millet appam recipe

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Breakfast, BrunchCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Soaking time

hours

Fermenting time

8 -10

hours

Soft, spongy Millet Appam made with ragi flour and fermented rice-lentil base—no coconut, no yeast! A healthy South Indian breakfast that can be adapted with any millet.

Ingredients for grinding

½ cup, ½ Raw rice
½ cup, ½ Idli rice
2 tablespoon, 2 Whole White urad dal
1 tablespoon, 1 Poha / Aval / Flattened rice
1 cup, 1 Ragi flour/ Finger millet flour
½ cup, ½ Water (for grinding; adjust as needed)
Salt – to taste
1 tablespoon, 1 Sugar
¼ teaspoon, ¼ Baking soda

Directions to make Ragi appam

Soak and Grind
Wash and soak raw rice, idli rice, urad dal, and poha for 6 hours. Drain and grind to a smooth batter using approx. ½ cup water.
Mix and Ferment
Transfer to a bowl. Mix in salt and ragi flour. Adjust water if too thick. Cover and ferment overnight (8–10 hrs) in a warm place.
Prepare to Cook
Take needed quantity of fermented batter. Add 1 tbsp sugar and ¼ tsp baking soda. Mix well. Adjust to thin, flowing consistency.
Cook Appam
Heat appam kadai. Pour a ladle of batter, swirl to get lacy edges. Cover and cook for 2–3 mins until center puffs and edges brown.
Serve Hot
Slide off and serve immediately with coconut milk, veg kurma, egg stew, or chicken kurma.

Notes

1 cup = 250ml

Directions to make ragi appam with step by step images

Soak u0026 Grind
Wash and soak raw rice, idli rice, urad dal, and poha for 6 hours. Drain and grind to a smooth batter using approx. ½ cup water.
Grind
Drain water and grind to a smooth batter using approx. ½ cup water.
Mix u0026 Ferment
Transfer to a bowl. Mix in salt and ragi flour. Adjust water if too thick. Cover and ferment overnight (8–10 hrs) in a warm place. You can see the batter has doubled in quantity.
Prepare to Cook
Take needed quantity of fermented batter. Add 1 tbsp sugar and ¼ tsp baking soda. Mix well. Adjust to thin, flowing consistency.
Cook Appam
Heat appam kadai. Pour a ladle of batter, swirl to get lacy edges. Cover and cook for 2–3 mins until center puffs and edges brown.
Serve Hot
Slide off and serve immediately with coconut milk, veg kurma, egg stew, or chicken kurma.

Healthy millet appam without coconut or yeast, served on banana leaf with vegetable kurma

Pro Tips for Perfect Ragi Appam

Use well-fermented batter: Fermentation is key for fluffiness. Make sure the batter rises well and has a slightly sour aroma before using.
Add baking soda only before cooking: Don’t mix baking soda into the whole batter—add it only to the portion you’re cooking to maintain the rise.
Keep batter thin: The consistency should be thinner than dosa batter—like flowing buttermilk. This helps create the signature lacy edges and soft center.
Swirl immediately: After pouring the batter, quickly swirl the appam kadai to spread it in a circular motion for that bowl shape with lace edges.
Medium heat is best: Cook on medium flame with the lid covered. This ensures the center cooks through while the edges crisp up.
No oil needed: Traditionally, no oil is used to grease the appa kadai. A well-seasoned kadai releases the appam easily once cooked.