Wheat - Raggi Idiyappam
A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.
Ingredientsfor 2 servings
- Rice Flour : 6 tbsp
- Wheat Flour : 5 tbsp
- Raggi Powder : 2 tbsp
- Salt, to taste
- Water : to mix
Preparation
Step 1
Stir everything together thoroughly the powders and add water to this 1 tbsp at a time. It must not be too loose, else it will become a fine paste.
Step 2
Pass the dough through a sevanazhi on a banana leaf and place it in a steamer.
Step 3
Steam cook it, till done.
Step 4
Goes well with Coconut milk and sugar.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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