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Ragi Appam
Flavorful appam with finger millet with minimal ingredients is super easy to make and tastes delicious. It can served as South indian breakfast or indian tiffin for dinner
WHY LEFTOVER RICE FOR SPONGY APPAM?
Cooked rice helps for soft and spongy appam. I highly recommend leftover cold rice at room temperature or from the refrigerator. avoid hot rice
WHAT KIND OF RICE WORKS FOR KERALA APPAM?
Add cooked sona masoori rice or raw rice for the best Kerala-style Appam.
Can I skip coconut
Coconut makes the appam flavorful and has a nice texture I would highly recommend it.
Tips for mixie grinding
Use room temperature water. Add all the ingredients together and grind a smooth batter
Amount of water
It might slightly vary based on the Ragi flour. Make sure it is water. the given measurement always works for me
Can I make in dosa griddle
it will turn out soft and spongy. I would recommend covering and cooking for best results. Avoid flipping
CONSISTENCY OF APPAM BATTER?
Appam batter is watery (liquid consistency ) compared to dosai/ adai batter. to check if the batter is at the right consistency, take a little batter at the back side of the ladle, if you wipe the batter, you should be able to wipe it clean
BEST SIDE DISH FOR Kerala appam
Appam tastes yummy with Vegetable stew and Sodhi is a tasty side. Coconut chutney, tomato onion thokku, kadala curry, and kurma are my other favorite side dishes.
CAN I REDUCE SUGAR?
I would recommend the mentioned quantity of sugar as it helps for the perfect appam texture and also balances the baking soda flavor.
Ingredients
1+1/2 cup ragi flour
3/4 cup coconut
1+ 1/2 cup + 2 tablespoon water
3/4 cup cooked rice
1 teaspoon salt, heaped
1/8 teaspoon baking soda
1 teaspoon sugar
how to make Ragi Appam with step-by-step pictures
- First grind ragi flour, water, cooled rice, coconut, salt, and sugar
- Transfer to a vessel
- Add water; mix well and ferment for 5-6 hours
- For extra soft appam; Add baking soda and rest for 15 mins
- Mix the batter well
- Heat appam pan
- When hot add a ladle full of batter in the middle. Hold both handles and gently tilt the pan to make the appam batter and spread the batter
- Cover with a lid and let it cook for a minute or till it is cooked
- Avoid flipping. serve hot
Ingredients
- 1 +1/2 cup ragi flour
- 3/4 cup coconut
- 1 + 1/2 cup + 2 tablespoon water
- 3/4 cup cooked rice
- 1 teaspoon salt heaped
- 1/8 teaspoon baking soda
- 1 teaspoon sugar
Instructions
- First grind ragi flour, water, cooled rice, coconut, salt, and sugar
- Transfer to a vessel
- Add water; mix well and ferment for 5-6 hours
- For extra soft appam; Add baking soda and rest for 15 mins
- Mix the batter well
- Heat appam pan
- When hot add a ladle full of batter in the middle. Hold both handles and gently tilt the pan to make the appam batter and spread the batter
- Cover with a lid and let it cook for a minute or till it is cooked
- Avoid flipping. serve hot
Video
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