Easy Ragi Appam | Kerala Palappam
Appam is a popular South Indian and Sri Lankan dish, especially common in Kerala and Tamil Nadu. It's a type of pancake made with fermented rice-based batter, served with coconut milk or stew or curry.
Making appam batter is a tiring process. Soaking rice and dal and grinding, making a perfect batter! But most of the times it all fails and we simply ended up with dosas.
No more struggles. Yes, this is an easy to make appam recipe with a millet flour. Make a perfect appam batter on the go and enjoy a soft sponge appam!
Health Benefits of Ragi
Rich in calcium and the best non-dairy source of calcium.
Helps manage diabetes because of its low GI and rich fiber.
Also, Aids in weight loss as rich in fiber.
Gluten free and a good source of iron.
Improves heart health and supports digestive health.
Ragi Appam Recipe
This ragi appam is an alternate to our usual appam made with white rice. No need to compromise its softness or sponginess.Â
Make this batter in the night with in 15 minutes and enjoy a healthy nutritious appam in the morning (no yeast) or after an hour in dinner (with yeast).
We could make appams out of any millet flour with this same recipe. The sky is open now for your recipe innovation!
Ingredients and Substitutions
Ragi flour â I use ragi flour to make this appam batter because it is too healthy. But we may replace it with any other millet flour like bajra, sorghum etc.
Urad Dal â I use urad dal to give softness and to help ferment. Instead, we may use fenugreek seeds or both.
Fenugreek Seeds - I use fenugreek seeds in making appam batter to give more softness and for good fermentation.
Water â I used water to combine the flour. But we may also use coconut milk to give extra taste to the recipe.
Salt â Salt is added for seasoning.
How to make Ragi Appam Batter?
Soak urad dal and fenugreek seeds after washing thoroughly.
Take 2 teaspoons of ragi flour in a small sauce pan and add quarter cup of water into it. Mix well without any lumps. Put this on stove. Cook till a sticky thick paste in low flame.
Extract coconut milk if you want to use coconut milk to combine flour. I used water to combine the batter.
After the urad dal and fenugreek seed gets soaked, grind them to a nice smooth butter like batter by sprinkle water little by little. Keep it aside.
Once the ragi flour paste cooled down, mix it with the remaining ragi flour. Add this batter with urad dal batter and give it a good mix. Add water or coconut milk to get right consistency (dosa batter). Add salt to taste and mix well. Leave it for 8 hours or overnight to ferment.
In the morning, mix the batter well and adjust consistency to slightly thin (with water or coconut milk). Heat an appam pan or dosa tawa and make appams as usual. Close it with a lid and let it cook in slow flame for 3 to 5 minutes. Our soft sponge ragi appams are ready now.
Enjoy this healthy ragi appam with coconut milk or stew or with egg curry or with kadala curry.
Tips
If you want to make appams instantly then add instant yeast while final mixing of batter. Leave it to ferment for at least an hour. Use sprouted ragi flour to get more perfect appams.
Appam is a popular South Indian and Sri Lankan dish, especially common in Kerala and Tamil Nadu. It's a type of pancake made with fermented rice-based batter, served with coconut milk or stew or curry.
- 1 Cup Ragi Flour
- 1/4 Cup Urad Dal (Soak till soft)
- 2 Tablespoons Fenugreek Seeds (Soak till soft)
- 1/2 Teaspoon Salt (as per taste)
- 1/2 Cup Grated Coconut (optional)
- 1Soak urad dal and fenugreek seeds after washing thoroughly.
- 2
Take 2 teaspoons of ragi flour in a small sauce pan and add quarter cup of water into it. Mix well without any lumps. Put this on stove. Cook till a sticky thick paste in low flame.- 3
Extract coconut milk if you want to use coconut milk to combine flour. I used water.
- 4
After the urad dal and fenugreek seed gets soaked, grind them to a nice smooth butter like batter by sprinkle water little by little. Keep it aside.
- 5
Once the ragi flour paste cooled down, mix it with the remaining ragi flour. Add this batter with urad dal-fenugreek batter and give it a good mix. Add water or coconut milk to get right consistency (dosa batter). Add salt to taste and mix well. Leave it for 8 hours or overnight to ferment.
- 6
In the morning, mix the batter well and adjust consistency to slightly thin (with water or coconut milk). Heat an appam pan or dosa tawa and make appams as usual. Close it with a lid and let it cook in slow flame for 3 to 5 minutes. Our soft sponge ragi appams are ready now.- 7
Enjoy this healthy ragi appam with coconut milk or stew or with egg curry or with kadala curry. - 2
