Ragi Appam without Urad Dal (with Poha)
Ragi flour – 2 cups
Idli rice / red rice / any millet – 1 cup
Poha (red or white) – ½ cup
Fenugreek seeds – ½ tsp (optional, for fermentation)
Salt – as needed
Coconut milk – ½ cup (optional, for soft and tasty appam)
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Method:
Soak:
1. Wash and soak rice + fenugreek seeds for 4–5 hours.
2. Soak poha separately for 20 minutes before grinding.
Grind:
1. First grind soaked rice + poha to a smooth batter.
2. Mix this with ragi flour. Add water as needed to make a medium-thick batter.
Ferment:
Leave overnight (8–10 hours). The batter should rise well.
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Before Cooking:
1. Add salt and coconut milk if you like. Mix gently.
2. Cook Appam:
Heat appam pan, pour batter, swirl, cover, and cook until lacy edges and soft center form.
