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Main Course

Ragi Appam

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 4 servings

2 cup Rice raw rice
1 cup Ragi
2 tbsp Fenugreek seeds (Uluva)
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing ragi appam, first wash and soak rice, ragi and fenugreek separately in water overnight.
Step 2
Grind fenugreek in a mixer grinder with enough water till it is very smooth and soft. Remove it to a vessel and set aside.
Step 3
Grind ragi in the same bowl till very soft and smooth. Add rice to it and grind till soft.
Step 4
Add the ragi and rice batter to the ground fenugreek. Add enough salt to it and allow it to ferment.
Step 5
You can make appam after 8 hours.
Step 6
Pour two tbsp of oil in a thick tawa. Pour two ladles of the appam batter and tilt it. Put the lid on and cook till one side is done.
Step 7
Turn the appam. Spread little more oil over it and cover till the other side is done.
Step 8
Ragi appam, a very variety recipe is ready. Serve hot with coconut chutney.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Ragi Appam

Ingredientsfor 4 servings

2 cup Rice raw rice
1 cup Ragi
2 tbsp Fenugreek seeds (Uluva)
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing ragi appam, first wash and soak rice, ragi and fenugreek separately in water overnight.
Step 2
Grind fenugreek in a mixer grinder with enough water till it is very smooth and soft. Remove it to a vessel and set aside.
Step 3
Grind ragi in the same bowl till very soft and smooth. Add rice to it and grind till soft.
Step 4
Add the ragi and rice batter to the ground fenugreek. Add enough salt to it and allow it to ferment.
Step 5
You can make appam after 8 hours.
Step 6
Pour two tbsp of oil in a thick tawa. Pour two ladles of the appam batter and tilt it. Put the lid on and cook till one side is done.
Step 7
Turn the appam. Spread little more oil over it and cover till the other side is done.
Step 8
Ragi appam, a very variety recipe is ready. Serve hot with coconut chutney.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.