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RAGI COCONUT MILLET APPAMS

Finger Millet Appams So Good, Even Ragi Dances!

Finger Millet Appams, also called Ragi Millet Appams, are fluffy, lacy pancakes made from soaked finger millet, cooked millet, and coconut. This fermented South Indian delicacy is gluten-free and gut-friendly. Learn to make this traditional recipe with finger millet, packed with fiber and flavor. Ideal for healthy breakfasts, served hot with chutney or curry.


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Lacy finger millet coconut appams made with fermented batter, combining ragi and millet for a wholesome and gluten-free South Indian meal.¯

Appam Wins: Finger Millet Hacks with Zero Stress

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For best texture, soak finger millet well before blending. Keep batter in a warm spot for fermentation. Coconut adds moisture and mild sweetness, so don't skip it! If your batter is too thick, add water slowly for the right flow. For crispy edges, swirl the batter gently in a hot appam pan. These finger millet appams pair well with vegetable kurma or peanut chutney for a filling, fiber-rich breakfast.

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     Step-by-Step Recipe : Warning: These Steps May Cause Crispy Happiness

INGREDIENTS

  1. Ragi (Finger Millet) – 2 cups
  2. Water – 2 1/4 cups
  3. Grated Coconut – 1 cup
  4. Cooked Millet (Kodo or any variety) – 1 cup
  5. Salt – to taste
​Traditional ragi appams made from finger millet and millet, light and airy with coconut flavor, perfect with spicy curry or tangy chutney.

PREPARATION STEPS

  1. Soak finger millet (ragi) for 6–8 hours. Blend with 1 cup water into a fine paste.
  2. Add grated coconut, cooked millet, and salt.
  3. Grind into a smooth batter. Adjust water if thick.
  4. Transfer to a bowl and let ferment 8–10 hours.
  5. In the morning, stir the bubbly batter well.
  6. Heat appam pan, pour ladleful batter, swirl to get lacy edges.
  7. Cover and cook for 2–3 minutes. Serve hot with any curry!
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