Protein Rich Instant Ragi Appe
Start your day on a healthy note with this easy, quick, crisp, soft and super healthy breakfast that will be loved by your child and entire family.
Servings 36 Paniyaram
Ingredients
For Batter
- 1/2 cup Suji/Rava/Semolina
- 1/2 cup Ragi Flour/Finger Millet Flour
- 1 cup Curd or Buttermilk or as required for smooth thick batter
- 1/4 cup Onion finely chopped
- 1/4 cup Capiscum finely chopped
- 1/2 cup Carrot grated
- 1 tsp Ginger minced
- 1/2 cup Fresh Green Leaves spinach, radish or any seasonal greens
- 2 sprigs Curry Leaves
- 1 tbsp Any Unrefined Oil
- 1/2 tsp Cumin Seeds/Jeera
- 1/2 tsp Mustard Seeds
- 1 pinch Asafoetida/Hing
- 1/2 tsp Red Chili Powder
- 1/2 tsp Podi optional
- Salt to taste
- 1/2 tsp Baking Soda
- 1/2 cup Water or as required for thick flowing consistency batter
For Cooking
- Oil/Ghee as required
Instructions
For Batter
- Take equal quantities of suji (rava) and ragi flour in a large bowl. To this add homemade curd or yogurt or buttermilk.
- Mix it well to make a smooth batter which is neither to thick nor too thin. It should be thick but with flowing consistency. Keep the bowl aside and let it rest for 15-20 minutes. This will help rava to fluff up and become soft.
- In the meanwhile, chop vegetables of your choice. I have used capsicum, onion, carrots and some radish leaves. You can use any seasonal green leaves like spinach. I have also added some minced ginger for flavour.
- In a pan, heat a tbsp of oil. To this add some mustard seeds cumin seeds and asafetida (hing). Let it the seeds splutter. Now add chopped curry leaves and cook for 10 seconds.
- Tip in onion and cook them till they become transparent. You do not have to brown the onions.
- Then add other finely chopped vegetables you are using except the greens. Season it with salt and some red chili powder. Mix well and cook the vegetables for a minute.
- Then add the green you are using and cook for another minute or till leaves shrink and vegetables are partially cooked. Remove it from heat and transfer the vegetables onto a plate for it to cool.
- Check the prepared batter. The batter will further thicken because the rava will become fluffy after being soaked. If the batter has become too thick add water, little at a time, to get thick but flowing consistency batter.
- Season the batter with salt, red chili powder and some podi. Podi is optional but it adds a fabulous flavour.
- Now add prepared vegetables and mix the batter well. Add baking soda and mix gently. Let the batter rest for 2 minutes.
For Cooking Appe/Paniyaram
- Meanwhile, heat the paniyaram pan to medium heat and add oil or ghee in the cavities. When the oil is hot, fill the cavities with the batter till just the rim.
- Cover and cook the base for 2-3 minutes or till the top sets and bottom becomes golden and crisp.
- Flip the appe once the bottom is cooked. Add couple of drops of oil or ghee and cook the top side for 2-3 minutes on medium flame.
- Remove the appe onto a plate. Serve them hot with either spicy green chutney or South Indian coconut or peanut chutney or tomato (kara) chutney.
Notes
-
- Resting time of the batter is super important. This is what will soften the rava and make appe soft, fluffy and crisp. The more time you give for batter to rest the softer and fluffier will be the insides.
-
- Store any leftover batter in the refrigerator and use within 2-3 days. Stored batter appe may not become that fluffier as the fresh ones because the effect of the baking soda will wear off.
-
- After the resting period the batter might become too thick so you may have to add some water to get flowing consistency batter. Make sure to add little water a time to adjust the consistency.
-
- To check if the appe are done poke it with a toothpick in the center. It should come out clean and not moist with batter.
-
- Do not attempt to pull out appe when they are still soft. It will just be a big mess. Flip with the help of a skewer or wooden spatula only when the bottom is thoroughly cooked.