Ragi Idiyappam Recipe with Coconut Chutney Recipe with step by step picture. This is made with ragi Flour, Rice Flour and Fresh Coconut.
Ragi Idiyappam
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.
Ingredients for Ragi Idiyappam with Coconut Chutney
- Ragi Flour - 1 cup
- Store Bought Rice Flour - ¼ cup
- Salt to taste
- Water around 2 cups
- 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
How to make Ragi Idiyappam with Coconut Chutney
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 heating oil and crackling mustard in it. Pour this over the chutney and mix well.
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Table of Contents
📖 Recipe Card
Ragi Idiyappam Recipe
Ingredients
- 1 cup Ragi Flour
- ¼ cup Store Bought Rice Flour
- Salt to taste
- Water around 2 cups
- 1 tsp Gingelly Oil / Indian Sesame Oil
- For Chutney:
- 1 cup grated Fresh Coconut
- 5 to 6 Green Chillies
- 2 tsp Tamarind Pulp
- Curry leaves a small handful
- Salt to taste
- Water as needed
- For Seasoning:
- 1 tsp Oil
- 1 tsp Mustard Seeds / Kaduku
Instructions
- 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.
Video
Ragi Idiyappam with Coconut Chutney Recipe step by step picture
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| You will need ragi flour, rice flour and salt |
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| Take a kadai and heat it up |
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| add in ragi flour |
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| roast it |
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| once it is well roasted for around 3 to 4 mins |
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| Measure your rice flour |
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| add it in |
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| Add in some salt |
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| mix well |
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| in the mean time bring water to boil |
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| pour it in |
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| shape it into a dough |
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| cover with a plate and leave it for 15 mins |
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| Open the lid |
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| drizzle some oil |
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| shape it into a soft dough |
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| Take your idiyappam maker |
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| take a portion of dough |
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| fill the idiyappam maker |
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| Spin the top |
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| Take your idli plates and oil it slightly |
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| make idiyappam |
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| time to steam |
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| place the plates on idli steamer |
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| cover and steam cook for 12 to 15 mins |
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| 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 |
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| make it into a smooth puree |
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| pour it into a bowl and make tempering by heating oil and crackling some mustard seeds. Pour this over the chutney |
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| By this time to idiyappam is steamed |
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| remove it using a spoon |
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| tada |
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| serve with coconut chutney |
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| ENJOY.. |
sindhu
Great recipe super.....!!!!!!
Su
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
Aarthi
@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
neha
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)
Divya Vikram
Osm n lip smacking..... Can dis b had wid sambar I am asked to avoid coconut......pls help
Aarthi
@Divya Vikramyes u can have
Anonymous
What if you do not have the device? What would be the alternative?
Aarthi
@Anonymousno alternative, you need that device
Anonymous
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
@Anonymous
i tried with murukku maker with the sev plate . May be an alternative
Nandini
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???
Aarthi
@Nandinino it is must to steam it.
Anonymous
Hi Arthi Thank you very much for this wonderful recipe. It worked out so well.
Radhika
Unknown
It was lovely Aarthi 🙂 I tried it out for the first time & its really Yummy !!
Keerthi
Aarthi it was simply awesome.. i tried it today.. everyone loved it.. thanks for the superb recipe
Uzma khan
cn i mke ths dough a night before?? Fr mkg idiyappams nxt day mrg?