Ragi Appam Recipe – A Healthy Twist on Classic Kerala Appam
Ragi Appams offer a delightful and nutritious twist to the traditional Kerala Appam. Rich in calcium and packed with the earthy flavor of ragi (finger millet), these appams make for a perfect addition to your diet, especially if you’re looking to boost your intake of healthy grains. Not only are they incredibly tasty, but they also pair wonderfully with a variety of gravies or stews, making them ideal for breakfast, lunch, or dinner.
Cuisine: South Indian Recipes
Course: South Indian Breakfast
Diet: Diabetic-Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ragi Seeds | 3/4 cup |
| Broken Raw Rice | 1/2 cup |
| Idli Rice | 1/4 cup |
| White Urad Dal (Split) | 1/8 cup |
| Red Poha (Flattened Red Rice) | 1/8 cup |
| Yellow Fenugreek Seeds | 1/4 teaspoon |
| Salt | 1 teaspoon |
| Confectioners Sugar | 1/2 teaspoon |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3g |
| Carbohydrates | 20g |
| Dietary Fiber | 2g |
| Fat | 2g |
| Calcium | 50 mg |
| Iron | 2 mg |
Preparation Time: 200 minutes
Cooking Time: 30 minutes
Total Time: 5 hours 10 minutes
Serves: 4-5 servings
Instructions:
-
Soak the Ingredients:
Begin by washing and soaking all the ingredients separately for about four hours. It’s important to soak the methi seeds along with the rice to help activate them and aid in fermentation. -
-
Grind the Batter:
After the ingredients are soaked, take them in batches to a mixer grinder. Start with grinding the rice mixture, followed by adding the ragi seeds, and finally the poha. The consistency of the batter should be thick and smooth. Transfer it to a bowl. -
Fermentation:
Add salt and sugar to the batter, mixing well. Leave the mixture to ferment for about 8 hours in a warm place. Fermentation is key to getting that soft and fluffy texture, so be patient! -
Check Consistency:
Once the batter has fermented, check its consistency. If it’s too thick, you can add a little water to adjust it. The batter should be thick enough to pour easily but not too watery. If it’s too runny, the appams won’t spread well, and if it’s too thick, they may not cook evenly. -
Prepare the Appachetty (Appam Pan):
Preheat the Appachetty or an Appam pan on medium-high heat. It’s important to ensure the pan is hot enough to create a crisp edge on the appams. -
Cook the Ragi Appams:
Pour a ladle of the fermented batter into the center of the pan. Swirl the pan in a circular motion to spread the batter. This will create a thick layer in the center and thinner edges. Cover with a lid and cook for about 2 minutes, or until the appam is crisp on the edges and the center is soft and steamed. -
Serving:
Once done, transfer the Ragi Appam to a serving plate. Repeat the process for the remaining batter, serving the appams hot and fresh. -
Serving Suggestions:
Serve the Ragi Appam with Kadala Curry (Kerala-style black chickpea curry) or a traditional Kerala Vegetable Stew for a wholesome meal. These appams can be enjoyed as a nourishing breakfast, a filling lunch, or even as a light dinner.
Tips:
- Fermentation: For optimal results, allow the batter to ferment in a warm spot. If you’re in a cooler climate, placing the bowl in the oven with just the light on can help maintain warmth for fermentation.
- Adjusting the Batter Consistency: If your batter is too thick, the appams will be clumpy and difficult to spread. Add water to achieve a thick pouring consistency for the perfect appams.
- Serving Hot: Ragi Appams are best served immediately after cooking. They tend to lose their crispness if left to sit for too long, so try to serve them fresh from the pan.
Ragi Appams offer a healthy yet delicious twist on traditional Kerala appams. Incorporating the goodness of ragi into your diet never tasted so good, and with their ability to pair well with rich gravies or stews, they make a satisfying meal at any time of the day. Give this recipe a try and enjoy a wholesome, flavorful South Indian breakfast that’s perfect for the whole family!
