Ragi Appam – Soft Rice & Finger Millet Appam

Appam with a healthy twist – ragi (finger millet) blended into the classic rice batter gives soft, lacy appams with a gentle earthy flavour.

Goes well with: Kadala Curry

Tips from the Ruchippura kitchen

• The batter should be slightly thinner than dosa batter.
• Swirl the appachatti quickly so the edges turn thin and lacy.

Lakshmidevi Nair

Ragi Appam (Soft Rice & Finger Millet Appam)

Soft, lacy ragi appam made with rice, finger millet and rice flakes, lightly sweetened and leavened with yeast. Serve with stew or kadala curry.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Soaking & resting 6 hours hrs

Total Time 6 hours hrs 40 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups raw rice
• 1 cup ragi flour finger millet
• 1/2 cup white rice flakes avil
• 1 tbsp sugar
• 1/4 tsp instant yeast
• salt to taste

Method

 

1. Soak the rice in water for 4 hours.
2. Grind well with the ragi and all the other ingredients.
3. Leave the batter for 2 hours.
4. Pour a ladleful into a hot appachatti, swirl and cover until cooked.