Ragi Appam With Coconut Chutney Recipe

A healthy alternative to your regular appams. this instant dish is packed with fibre and Calcium.

Nutritional info

  • Ingredients
  • Step-by-step
ingredients
2 Tbsp(12.0 gm) Ragi(Flour)
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1.5 Tbsp(15.0 gm) Suji
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4 Tbsp(57.0 gm) Curd
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1 Tsp(0.92 gm) Coriander Leaves(Chopped)
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1/4 Tsp(1.0 gm) Salt
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2 Tsp(7.0 ml) Oil
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3/4 Tbsp(7.0 gm) Fresh Coconut(Chopped)
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3/4 Tbsp(9.0 gm) Chana Dal
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1/8 Tsp(0.89 gm) Tamarind
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3/4 Tsp(2.0 gm) Green Chilli(Chopped)
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1/2 Tsp(0.73 gm) Ginger(Grated)
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3 No.(0.34 gm) Kadi Patta
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1/8 Tsp(0.72 gm) Urad Dal
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1/4 Tsp(1.0 gm) Rai
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1/8 Tsp(0.85 gm) Salt
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1/4 Tsp(1.0 ml) Oil
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As Required(39.0 ml) Water

  • For coconut chutney

    In a blender, add 2 tbsp fresh coconut, 1 tbsp soaked chana dal, 1/2 tbsp peanuts, 1/2 tsp chopped green chilli, 1/4th tsp salt and water.

  • Grind it well, pour in a small bowl and keep aside.

  • For tempering

    In a kadhai, heat 2 tsp oil.

  • To that, add 1/2 tsp rai, 1/2 tsp jeera, 4 kadi patta, 1/8th tsp hing, 1 red chilly and saute well.

  • Add the tempering to the chutney, mix and keep aside.

  • For batter

    In a mixing bowl, add 2 tbsp ragi flour, 1.5 tbsp suji, 4 tbsp curd, 1/4th tsp salt and mix well.

  • Then add 1 tsp chopped coriander leaves and mix again.

  • Take the mould and brush it with 1 tsp oil.

  • Fill the moulds with the batter and flatten evenly.

  • Cover and allow the steam to cook the appams.

  • Flip and cook both side equally.

  • Serve hot with chutney.

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