Ragi flour / Finger millet flour- 1 cup
Water - around 1 & 1/2 cups add more if needed
Cooked rice - 1/2 cup ( remove 1 tbsp of rice out )
Grated coconut - 1/2 cup
Salt to taste
Sugar - 1/2 tsp
Dry yeast - 1/2 tsp
Take a mixi jar / blender add the cooked rice coconut, ragi flour and little water grind to a smooth batter.
Transfer to a bowl add salt, remaining water, sugar and yeast mix well and rest to ferment for 4 hours or till batter rises.
The batter must not be too thick or too thin add water accordingly.
Heat a tawa smear some oil pour a big ladle of batter and gently swirl to spread. The appam should be semi thick do not spread till very thin.
Cover with a lid and cook till done, do not flip and cook the other side.
Remove to a plate and enjoy with any spicy gravy.
For more Millet recipes click HERE
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