Celebrate Easter with a wholesome and nutritious twist to a beloved traditional recipe. Packed with the goodness of finger millet flour, these hoppers offer a delightful alternative for those seeking a healthier option without compromising on flavour.
Whether served alongside savoy curries or enjoyed with a dollop of sweetened coconut milk, these ragi palappams are sure to add a touch of wholesome goodness to your Easter festivities.
Ingredients
1/4 boiled rice
2 cups of finger millet flour
1 tsp salt
1/4 tsp yeast
2 tbsp sugar
1 cup coconut milk
Water, as needed
Preparation
Mix all the ingredients using a ladle
Make sure to break down lumps, if any
Add water to adjust the consistency
Blend this batter until smooth
Let it rest for 1-2 hours to rise
Heat an 'appachatti'
Pour in a ladleful of batter
Swirl the pan to spread the batter
Cover and cook
Remove from the pan when the edges turn golden brown
