To begin making Ragi Appam Recipe, firstly wash and soak all the ingredients separately for four hours. Soak the methi seeds with the rice.

Then in a mixer grinder grind rice first, after the rice is ground, add the ragi seeds and finally add the poha. It should all be a thick batter.

Transfer to a bowl, add salt and sugar to it and let the Ragi Appam batter ferment for about 8 hours.

To make the Ragi appams check the consistency of the fermented Ragi Appam batter.

Add water to adjust the batter to a thick pouring consistency. If you make it too watery, then the Ragi Appams will not be as soft and will not spread well. If too thick then the batter will clump up and not spread in the pan properly.

Preheat the Appachetty or the Appam pan on medium high heat. Pour a ladle of Ragi Appam batter on the Appachetty and swirl the pan in circular fashion to spread the batter.

The ragi appam batter will be thick in the center and thin on the sides.

Cover the pan with a lid for approximately 2 minutes until the Ragi Appam is crisped and brown on the sides and the center is steamed and cooked.  

Once done, transfer to a serving plate and serve immediately. Proceed to make the Ragi Appams the similar way and serve them hot as soon as you make it.

Serve the Ragi Appam Recipe along with Kadala Curry or Kerala Style Vegetable Stew for a wholesome breakfast, lunch or even dinner.