HEALTHY RAGI APPAM

Apr 20, 2023
By Mary Anthony
0 Comment

RAGI APPAM

INGREDIENTS

Raw rice – ½ cup
Idli rice – ½ cup
Whole urad dal – 1 tbsp
Poha / murmura – ¼ cup
Ragi flour – 1 cup
Water for grinding
Salt – to taste
Sugar – 1 tsp
Instant yeast – ¼ tsp

METHOD

Wash the rice + dal + murmura 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.

After 6 hours grind the soaked rice + dal + murmura + instant yeast + sugar to a smooth batter adding water in regular intervals as needed.

Transfer the mixture to a bowl , add required amount of salt and ragi flour . Mix the batter well. Add little water gradually to form perfect batter consistency mix well. Allow the batter to ferment for 8 to 10 hours.

In the morning you will notice the batter with nice fermented aroma with all the bubbles. Mix it really well.

Mix well, you can also add little water / coconut milk if needed to adjust the consistency of the batter to a flowing consistency.

Heat a appam kadai. Pour a ladleful batter in the preheated appa kadai.

Swirl the pan and spread the batter to get a thin lace kind edges.

Cover the appam pan with lid and cook for 1 or 2 minutes depending on the thickness of appam in medium flame.

Do check it in between to prevent burning.

Once done remove and serve appam with veg or non veg kurma / stew OR chutney and sambar of your choice .

VARIETIES OF APPAM RECIPES – https://maryzkitchen.com/?s=appam

TIPS FOR MAKING KERALA APPAMS

For soft Appam , use fresh coconut gratings to get spongy and soft Appam.
Instead of water to grind batter, use coconut milk for a rich appam with coconut aroma .
Sugar gives slight sweetness , crispy texture and bright colour.
If you don’t have yeast is optional then ferment the batter overnight .
You can take a part of grounded batter 1/4 cup and heat it, it becomes like a paste. Now add it and grind the batter once again. This may also be used as a method if you skip yeast.
While pouring the batter the appachatti should be very hot , only to get perfect pores and crispiness.
Batter consistency should be thin, for easy spreading swirl.
Swirl the pan only once to get a thin coating along the edges , which helps in getting thin crispy edges and spongy centre.
Sometimes very little rice batter is cooked to get a paste texture called kappi and added back to the batter This process is called Kappi kachinnu, it helps will the fermentation and makes the appam softer. This is a process very popular in Kerala, similar to tangzhong used in bread baking.
Consider buying two aapam pans if you have a big family or everyone dines at the same time. Coz cooking aapam does take some time.
Egg aapams can be made by breaking an egg on top of the swirled batter .You can mix it up with a ladle or let it remain as bull’s eye. Sprinkle a bit of salt and pepper powder .