Ragi Palappam


Ragi Flour                              2 cups

Coconut Milk                          3 cups

Active dry yeast               1/2 teaspoon

Lukewarm water               3/4 cup

Sugar                                      2 teaspoon

Salt                                         to taste


Dissolve Yeast and sugar in lukewarm water in a glass tumbler and keep it covered for 15 minutes (for rising).

Mix Ragi, coconut milk, and dissolved yeast.  The batter should be of pouring consistency.  Keep aside for 6 hours (for fermentation).

Add salt and mix well, keep it for another half an hour.

Heat appachatti.

Pour one ladle of batter, swirl around, and cover with the lid.

Cook it until the center is cooked and sides are browned.

Take it from the pan and serve hot.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog Stats

  • 19,155 hits

Sharing my nostalgic recipes

%d bloggers like this: