Ragi Barley Aappam

Hi all..Aappam is one of my all tym favourites which tastes great almost with any gravy, especially with Mutton sides..Had tried some other varieties of it before..Thought of experimenting with a new one this tym..And this recipe born in my mind after seeing some leftover quantities of Ragi and barley..Believe me..it worked well!!And it's super healthy too..Now lets move on to the recipe..

RECIPE:

-----------------------------------------------

Preparation Time: 30 mins

Soaking Time: 6 hrs to overnight

Cooking Time: < 1 min per aappam

Serves:10 persons approx. 

-----------------------------------------------

INGREDIENTS: [1 cup=250 ml]

-----------------------------------------------

Whole Ragi - 1/2 cup

Barley - 1/4 cup

Raw rice - 2 cups

Grated Coconut - 2 cups

Cooked rice water - 1 cup

Salt - as required

Baking Soda - as required 

Water - as required

WATCH HOW TO MAKE THE RECIPE:

METHOD:

----------------

1. Soak cleaned raw rice, barley, and ragi in a vessel for minimum 6 hrs to overnight maximum.

2. Grind them together in a grinder with required water for a few mins. Add water little by little while grinding. Add grated coconut and again grind for a few mins.

3. Now, add the cooked rice water, and grind well till a smooth batter is formed. Transfer the batter to a container, add salt, mix well, and allow to ferment overnight.

4. Now, take a portion of the batter enough to prepare one meal.  I took about 12 big ladles. Add 1/3 tsp baking soda to it, mix well. After 5 mins, prepare Aappam in the pan. That's it!!

Your super healthy n tasty Ragi-Barley Aappam is ready to be served!! Njjoy with ur favourite sides!!

NOTE:

----------

1. You can add more Ragi or barley if you want. Add water accordingly while grinding.

2. You can also add little soaked Urad dal while grinding and skip baking soda.

3. If you are going to refrigerate the batter, don't add baking soda to the entire batter. Take the portion of batter you needed, and add baking soda to it.

4. If the batter is refrigerated, allow it to come to room temperature, and then add baking soda just before cooking.

5. I cooked in a nonstick aappam pan. You can also cook in traditional way in an iron kadai after applying oil.