share this
I love love love idiyappam..We make this rice idiyappam often. But this is the first time i tried ragi idiyappam and it was a super hit. I was a kind of scared to try ragi idiyappam because i thought that it would go gum like. But it didn’t end up like that..It was Healthy and yummy that is the only thing i can say.
I think roasting ragi makes it non sticky. It also takes away the raw smell from the ragi flour. Adding a little rice flour helps the ragi bind together and makes it more soft..
I served it with coconut chutney and the chutney recipe is given with this post. This chutney has a little more chillies and tamarind which goes well with this bland ragi idiyappam. So give this a try and let me know how it turns out..
Preparation Time : 5 mins
Resting Time : 15 mins
Cooking Time : 8 to 10 mins per batch
Serves : 4
Resting Time : 15 mins
Cooking Time : 8 to 10 mins per batch
Serves : 4
Ingredients:
Ragi Flour – 1 cup
Store Bought Rice Flour – 1/4 cup
Salt to taste
Water around 2 cups
Gingelly Oil / Indian Sesame Oil – 1 tsp
Gingelly Oil / Indian Sesame Oil – 1 tsp
For Chutney:
Fresh Coconut – 1 cup grated
Green Chillies – 5 to 6
Tamarind Pulp – 2 tsp
Curry leaves a small handful
Salt to taste
Water as needed
For Seasoning:
Oil – 1 tsp
Mustard Seeds / Kaduku – 1 tsp
Method:
For Ragi Idiyappam:
Heat water to a boil. Remove it.
Take ragi flour in a kadai and roast it for 5 mins. Add in rice flour and salt to it and mix well.
Pour hot water over it and mix well. Once it starts to come together, cover the bowl with a lid and let it sit for 15 mins.
After 15 mins, add a tsp of oil and Form it into a soft dough.
Now take your string hopper maker and fill it with the dough.
Oil the idli plates as well(if you want)
Spin the string maker so that you will get the dough as threads over it.
Stack the plate and steam it for 8 to 10 mins.
Remove and serve with chutney or tomato curry.
For Chutney:
Take all the ingredients in a blender and make it into a smooth puree.
Transfer that to a bowl add some more water.
Make seasoning by heating oil and crackling mustard in it. Pour this over the chutney and mix well.
Pictorial:
 |
| You will need ragi flour, rice flour and salt |
 |
| Take a kadai and heat it up |
 |
| add in ragi flour |
 |
| roast it |
 |
| once it is well roasted for around 3 to 4 mins |
 |
| Measure your rice flour |
 |
| add it in |
 |
| Add in some salt |
 |
| mix well |
 |
| in the mean time bring water to boil |
 |
| pour it in |
 |
| shape it into a dough |
 |
| cover with a plate and leave it for 15 mins |
 |
| Open the lid |
 |
| drizzle some oil |
 |
| shape it into a soft dough |
 |
| Take your idiyappam maker |
 |
| take a portion of dough |
 |
| fill the idiyappam maker |
 |
| Spin the top |
 |
| Take your idli plates and oil it slightly |
 |
| make idiyappam |
 |
| time to steam |
 |
| place the plates on idli steamer |
 |
| cover and steam cook for 12 to 15 mins |
 |
| While the idiyappam is cooking, i took the chutney ingredients in a blender, i like to make a spicy and tangy chutney for this.. COCONUT,TAMARIND,GREEN CHILLI, CURRY LEAVES and SALT |
 |
| make it into a smooth puree |
 |
| pour it into a bowl and make tempering by heating oil and crackling some mustard seeds. Pour this over the chutney |
 |
| By this time to idiyappam is steamed |
 |
| remove it using a spoon |
 |
| tada |
 |
| serve with coconut chutney |
 |
| ENJOY.. |
share this
Great recipe super…..!!!!!!
Hi Aarthi,
Nice recipes, I follow ur blog closely. I tried both ragi n wheat flour idiyappams, Iam having hard time pressing through the idiyappam press. I am not sure whats the mistake i am doing. Are you able to press easily using the press? Please let me know how to make pressing easy.
Keep up the great job
Thanks
Suganya
@Su There may be two reason.
1)Your press may be the problem, the press which i am using will work like a charm.
2)The dough you are making is too stiff, you have to make a soft dough
Hi Aarthi,
Wowww you are just mind blowing. I have become a great fan of yours the tremendous art that u carry with yourself is "Cooking " … I was always looking for someone who cooks healthy food at the same time easy to understand.
your pictorial representations are amazing.. keep up the good work
And u inspired me to try new recipe.
All respects to u 🙂 (y)
Osm n lip smacking….. Can dis b had wid sambar I am asked to avoid coconut……pls help
@Divya Vikramyes u can have
What if you do not have the device? What would be the alternative?
@Anonymousno alternative, you need that device
Thank you for this recipe Aarthi. I tried the ragi idiyappams and they have come out great. I will be making some coconut based veg kurma to go with it and dinner done! I am excited because I like to rotate grains to ensure my family gets good nutrition. This is an exciting way of using up my ragi flour. Thank you again 🙂 Will surely bookmark this for future use.
@Anonymous
i tried with murukku maker with the sev plate . May be an alternative
Hey Aarthi, is it necessary to steam it or after pressing it in the Murukku press, can I prepare it like semiya upma, like how we do the Akki Shavige upma???
@Nandinino it is must to steam it.
Hi Arthi Thank you very much for this wonderful recipe. It worked out so well.
Radhika
It was lovely Aarthi 🙂 I tried it out for the first time & its really Yummy !!
Aarthi it was simply awesome.. i tried it today.. everyone loved it.. thanks for the superb recipe
cn i mke ths dough a night before?? Fr mkg idiyappams nxt day mrg?