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October 7, 2012

Ragi Appey - Almost Instant Goodness


 
 
Last month, we had been to the US to attend my graduation ceremony. Before the ceremony, we spent a few days with S's sister. She told me about making dosas without grinding. She merely added water and salt to a mixture of rice and udad flours and allowed it to ferment. I had tried something similar before, but had added baking soda to the mixture. I liked the idea of natural fermentation. I wanted to try it after we got back.
 

In one of my recent posts, I talked about how our blogs have crossed the boundaries of the blogosphere and how we are all connected via social media. This post and the dish it talks about have come about thanks to a food related discussion on Facebook.
 
Aparna started a discussion asking people about mannchattis. Suddenly, the discussion spilt over to kalchattis and kuzhipaniyaram pans. Then as a continuation of that, there was more talk of neiyappams and their pans. I was drooling. I was hungry. And I had to do something about it.
 
 
I decided to make grind free dosa batter. I tweaked the batter by adding ragi flour to the it. The weather happened to be rainy and not very hot. So natural fermentation may need a bit of a helping hand, I thought. And my idea worked. I was rewarded with a plate of hot appeys.
 
1 cup Udad Flour
1 cup Rice Flour
1 cup Ragi Flour
1 tsp Instant Yeast
Salt
 
Mix the flours and the salt and add enough water to make a dosa like thick batter. Add the yeast and mix well. Allow to ferment for an hour or so.
 
As a variation to this plain batter, I also made the masala variation by adding to the batter:
 
1 Tomato, finely chopped
1 Onion, finely chopped
1 Green Chilli, finely chopped
1/2" piece Ginger, finely chopped
1/4 cup Coriander Leaves, finely chopped
 
Heat the appey kayli and smear a drop of oil onto each mould. Simmer the flame and pour a spoonful of the batter into each mould. Turn each ball after a few minutes using a pick. Enjoy them fresh off the pan.
 
A, who did not care for dosas made from the same batter, loved these. He called them "ball". They're healthy enough for a toddler, are something he can eat  by himself (when sufficiently cooled) and have everything that makes them a meal. What's not to love?

9 comments:

lata raja said...

Looking at your picture yesterday, I am not sure why i thought that it might be a sweet appam. But my, it is a very wonderful ragi appam. Book marked it and sure I am trying this soon.

srividhya Ravikumar said...

looks very yummy...

Laavanya said...

I have not used this method before... looks soft and spongy

Srimathi said...

Must let my amma know about this recipe. She can have it for a tiffin in the afternoon. Thanks for sharing and congrats on your graduation.

Raaga said...

Thanks all! It was an experiment that had a lovely result!

Uma said...

What proportion do you use for the no grind dosa ? 1:1 or 2:1. ( rice,urad)

Raaga said...

Hi Uma, It would be 1 udad flour :2 rice flour

Pooh! said...

Hi
I am a longtime lurker (atleast for 4 years now) at your blog and thought it was time I introduced myself. I tried these this evening and they were the perfect evening snack. I am sure it will be a regular at our house.
Just as I was typing this comment I checked your profile and realized you are from Singapore! I am a Singapore newbie - I just moved here a year back from Houston and am still debating if I made the right decision :)
I blog at http://www.ourowncorner.com/poohsden/
and I will be more regular with my comments

Pooh! said...

Hi
I am a longtime lurker (atleast for 4 years now) at your blog and thought it was time I introduced myself. I tried these this evening and they were the perfect evening snack. I am sure it will be a regular at our house.
Just as I was typing this comment I checked your profile and realized you are from Singapore! I am a Singapore newbie - I just moved here a year back from Houston and am still debating if I made the right decision :)
I blog at http://www.ourowncorner.com/poohsden/
and I will be more regular with my comments