Ragi idiyappam recipe healthy idiyappam with finger millet flour.I love trying out many idiyappam varieties as appam, idiyappam and puttu are my family favorites.
This finger millet idiyappam is my recent try and it came out so good that I shared in instagram yesterday and many asked me for the recipe so here is the post 🙂 I tried it without rice flour and was doubtful about the taste but trust me, it tastes so good.
You can serve ragi idiyappam with coconut and sugar or with any chutney of your choice.
Ragi idiyappam recipe, soft and healthy idiyappam using fingermillet flour.
- 1 cup ragi(fingermillet) flour
- water as needed
- salt to taste
- oil to grease
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Take ragi flour in a pan and start roasting, roast for 5 mins in low flame.Add required salt and keep it ready.
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Boil water till it starts boiling rigorously, now add it to little by little to the roasted flour.
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Mix with a laddle then add more water and keep mixing till it gathers together like this.
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Now bring together to form a soft dough.Take your idiyappam press and grease it well with oil.I used the fine idiyappam press mould.
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Shape the dough like a cylinder then fill it in the idiyappam press.Grease the idli plate with a drop of oil.
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Press it in circular motion to fill the plate.Repeat this in batches…Don’t crowd .I used my idli plates for steaming as I wanted small individual portions.You can use the steamer plate too.
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In the idli steamer pour water and place the idli steamer plate above it and steam it for 10-12mins.Serve hot with coconut chutney or with sugar.
- Roasting the flour helps in avoiding the chewy texture.
- As I used my twist and turn idiyappam press I did not find it difficult but if you are using the press type mould then act quickly when the dough is still warm else pressing will be a little tough.
- Adding boiling water yields soft idiyappam.
Ragi idyappam recipe quick video
How to make ragi idiyappam recipe:
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- Take ragi flour in a pan and start roasting, roast for 5 mins in low flame.Add required salt and keep it ready.
- Boil water till it starts boiling rigorously, now add it to little by little to the roasted flour.
- Mix with a laddle then add more water and keep mixing till it gathers together like this.
- Now bring together to form a soft dough.wash your hands then touch and see the dough should be soft and not sticky.Take your idiyappam press and grease it well with oil.I used the fine idiyappam press mould.
- Shape the dough like a cylinder then fill it in the idiyappam press.Grease the idli plate with a drop of oil.
- Press it in circular motion to fill the plate.Repeat this in batches…Don’t crowd .I used my idli plates for steaming as I wanted small individual portions.You can use the steamer plate too.
- In the idli steamer pour water and place the idli steamer plate above it and steam it for 10-12mins.Serve hot with coconut chutney or with sugar.
- Take ragi flour in a pan and start roasting, roast for 5 mins in low flame.Add required salt and keep it ready.
Serve hot with coconut and sugar or coconut chutney!
Hot soft ragi idiyappam ready to be served.
which curries or dishes go well with this ragi idiyappam? i also read we should use warm water for ragi and boiling water for that red/pinkish chemba podi. What do you think?
We usually have with coconut chutney.Yes you can use.