- Submitted by Dahlia
(Ragi Appam, Finger Millet Pancakes)
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Ragi aapam is a spongy and soft pancake variety. Though traditionally aapam is made with raw rice, this variation made with ragi flour is also tasty and healthy. If you are looking to add more millets in your diet then this is a perfect recipe for you.
In this recipe, I’ve used Ragi flour to prepare the batter as that is more commonly available these days. If you get ragi grains you can soak and grind a to a batter too. Also, I have used yeast to ferment the batter. If you do not prefer the yeast smell, soak ¼ cup urad dal and grind it with the batter. Ferment the batter a little longer to get the same result.
Recipe For Ragi Aapam
Preparation Time: 15 minutes + 6 hours for fermentation
Cooking Time: 30 minutes
- Ragi Flour – 2 cups
- Freshly grated coconut – ¾ cup
- Cooked Rice/ Aval – ¾ cup
- Yeast – ½ tsp (Dry or Instant)
- Salt – ½ tsp
- Sugar – 1 tbsp
- Water – about 2 cups
- Take 2 cups of ragi flour in a mixie jar. Add freshly grated coconut and cooked rice to this.
- Add about 2 cups of water and grind to a smooth batter.
- Transfer the batter to a bowl. Add sugar and yeast to the batter. Cover and let it ferment for about 3-4 hours. (Note: If you do not add yeast, it needs to ferment for a minimum of 10-12 hours.)
- Once you are ready to make the aapams, mix in the salt. Add water if required and mix the batter. The batter should be thicker than regular dosa batter.
- Heat an aapam pan, add a ladleful of batter and swirl it around to spread the batter.
- Cover with a lid and cook the aapam. The edges will become crispy and the centre will be spongey.
- If making in a dosa tawa, pour a ladleful of batter and wait for the batter to spread by itself. Cover with a lid and cook. Do not flip and cook.
- Gently remove and serve with sweetened coconut milk or any curry.
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