Ragi Vattayappam

 

Ragi flour – 2 cups

Cooked rice – 1 cup

Grated coconut – 1 cup

Sugar/Jaggery syrup – 1 cup

Yeast – 1/4^th tsp

Kaju-kismis – 2 tbsp

In a mixer jar, add ragi flour, cooked rice, grated coconut, sugar or jaggery syrup, yeast and blend into a smooth paste. Add required amount of water to make it into a dosa like consistency.

Keep aside for fermenting for 3-4 hours.

Grease a plate with coconut oil or ghee. Pour 1-2 ladle of the batter. Garnish with kaju-kismis. Steam on high heat for 15 minutes. Cool and serve for breakfast or evening snacks.