Ragi Appam Recipe – A Healthy Twist to the Classic Kerala Appam
Ragi Appam, a delightful variation of the traditional Kerala Appam, not only boasts a unique taste but also offers a plethora of health benefits, especially for those looking to incorporate healthier grains into their diet. Ragi, also known as finger millet, is a powerhouse of nutrients, making this dish an ideal option for a diabetic-friendly breakfast or any meal throughout the day. This recipe combines ragi with a medley of rice varieties and urad dal, resulting in a soft, fluffy appam with a slightly crispy edge, perfect for pairing with delectable curries or stews.
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 | Approximately 180 |
| Protein | 6g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Sugars | 1g |
| Fat | 3g |
| Sodium | 200mg |
Preparation Time
| Task | Duration |
|---|---|
| Soaking Ingredients | 4 hours |
| Fermentation | 8 hours |
| Cooking | 30 minutes |
| Total Time | 230 minutes |
Servings
This recipe yields approximately 4 servings, making it a great choice for a family breakfast or gathering.
Instructions
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Soaking the Ingredients: Start by washing and soaking all the ingredients separately for four hours. It’s essential to soak the yellow fenugreek seeds together with the rice to ensure they soften adequately.
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Grinding the Mixture: After the soaking period, drain the water from the soaked ingredients. In a mixer grinder, begin by grinding the soaked rice until it forms a smooth paste. Once the rice is ground to a fine consistency, add the soaked ragi seeds and continue grinding until well incorporated. Finally, add the red poha and grind until you achieve a thick batter.
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Fermentation: Transfer the thick batter into a large bowl. Add 1 teaspoon of salt and 1/2 teaspoon of confectioners’ sugar to the batter, stirring well to combine. Cover the bowl with a clean cloth or lid and allow the batter to ferment at room temperature for approximately 8 hours or until it has risen and appears bubbly.
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Adjusting the Consistency: Once the fermentation is complete, check the consistency of the batter. It should be thick yet pourable. If the batter appears too thick, gradually add a little water to achieve a thick pouring consistency. Be cautious not to make it too watery, as this may result in appams that are less fluffy and spread poorly during cooking.
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Cooking the Ragi Appam: Preheat your Appachetty or appam pan over medium-high heat. Once heated, pour a ladleful of the prepared ragi appam batter onto the center of the pan. Immediately swirl the pan in a circular motion, allowing the batter to spread out, forming a thicker center and thinner edges.
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Steaming the Appam: Cover the pan with a lid and let the appam cook for about 2 minutes. You’ll know it’s ready when the edges are crisp and brown while the center is steamed and cooked through.
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Serving: Carefully transfer the cooked Ragi Appam to a serving plate. Serve hot, alongside Kadala Curry (black chickpea curry) or Kerala Style Vegetable Stew, for a wholesome breakfast, satisfying lunch, or even a light dinner. Enjoy the delightful flavors and health benefits of this nutritious dish!
Additional Tips
- If you prefer a slightly tangy flavor, you can add a teaspoon of yogurt to the batter during fermentation.
- Adjust the thickness of the batter based on personal preference for softer or firmer appams.
- Store any leftover batter in the refrigerator for up to 2 days, and remember to bring it back to room temperature before cooking.
Embrace the goodness of whole grains with this Ragi Appam recipe, perfect for any meal of the day, and enjoy the rich flavors and textures that come from a truly traditional South Indian dish!
