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A special recipe with ragi and rice
Published On: 24 Mar 2011
English: Finger Millet
malayalam: Ragi / Moothari
for more details, click the name of the ingredient
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
Bengali: Laban / Noone
For preparing ragi appam, first wash and soak rice, ragi and fenugreek separately in water overnight.
Grind fenugreek in a mixer grinder with enough water till it is very smooth and soft. Remove it to a vessel and keep aside.
Grind ragi in the same bowl till very soft and smooth. Add rice to it and grind till soft.
Add the ragi and rice batter to the ground fenugreek. Add enough salt to it and allow it to ferment.
You can make appam after 8 hours.
Pour two tbsp of oil in a thick tawa. Pour two ladles of the appam batter and tilt it. Cover and cook till one side is done.
Turn the appam. Spread little more oil over it and cover till the other side is done.
Ragi appam, a very variety recipe is ready. Serve hot with coconut chutney.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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