Ragi Appam Recipe - A Healthy Twist To The Classic Kerala Appam
Ragi Appam Recipe is a delicious soft and healthier appam recipe. Made with fermented ragi and rice batter without the use of yeast, these appams go well with sweet coconut milk or any stew and gravy.
Ragi Appams are a good way to include healthy rich in calcium ragi into your diet. Ragi appams are delicious as they have the earthy flavours of ragi in them and they go well with any gravy or stew.
Ragi is really healthy and diabetic friendly grain yet most of us do not include it in our daily diet. It is high in calcium, and also helps in weight loss, full of dietary fiber it also helps battle anemia.
If you like this recipe, then you can also make these Appam/Dosa Recipes for your South Indian meals:
- Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut)
- Kerala Style Appam Recipe (Without Yeast)
- Ragi and Oats Dosa Recipe - Finger Millet & Oats Dosa Recipe
- 3/4 cup Ragi Seeds
- 1/2 cup Broken Raw Rice
- 1/4 cup Idli Rice
- 1/8 cup White Urad Dal (Split)
- 1/8 cup Red Poha (Flattened Red Rice)
- 1/4 teaspoon Yellow fenugreek seeds
- 1 teaspoon Salt
- 1/2 teaspoon Confectioners sugar
How to make Ragi Appam Recipe - A Healthy Twist To The Classic Kerala Appam
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.
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