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Ragi Idiyappam Recipe

Ragi Idiyappam with Coconut Chutney Recipe with step by step picture. This is made with ragi Flour, Rice Flour and Fresh Coconut
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Resting time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

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

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