Ragi Idiyappam Recipe | Finger Millet Idiyappam | Instant Ragi Idiyappam
Ragi Idiyappam is healthy breakfast or dinner recipe made with Ragi flour.
Servings 0
Ingredients
- Ragi flour 1 cup
- Salt as required
- Water as required
- Gingely oil 1 tsp
Instructions
- Take ragi flour in a kadai
- Dry roast for 5-6 minutes till aromatic.
- Take water in vessel and boil it nicely.
- Add water slowly to roasted ragi flour and mix it with ladle till it comes together.
- Allow it to rest for 2 minutes.
- Once it is warm enough to handle grease your hands with oil and knead to smooth dough.
- Grease the idiyappam press with oil and load the dough when it is hot.
- Grease the idiyappam/Idli plate and press in circular motion to form idiyappam.
- Boil water in a steamer.
- Once it boils, place the prepared idiyappam and close the lid.
- Allow it to cook for 10-15 minutes.
- Ragi Idiyappam is ready. Serve it with coconut milk, stew or sodhi.
Notes
Dry roast the ragi nicely so raw smell is not there.
Adding rice flour to ragi helps to press easily. You can add ΒΌ cup rice flour if you wish or skip it. I didn't add it this time.
Water should be very very hot and pour slowly to the flour.
Amount of water will differ depending on the flour.
For 1 cup of ragi flour, you will require 1.5-1.75 cups of water.
Press the dough when it is hot, once it cools down it will be difficult to press. So don't rest the dough for long time
You can sprinkle hot water and press if it is difficult to press after sometime.
Remove the idiyappam from plate immediately when it is hot. Otherwise it will stick to the plate.