Ragi Idiyappam Recipe

Ragi Idiyappam is a soft light tiffin made by steaming ragi flour pressed through a mould. It is simple to prepare and does not need many ingredients. It has a mild earthy flavour from ragi, soft texture and feels light to eat. The strands come out soft and fluffy when done right.

This is healthy meal option you can make for breakfast or dinner. It is usually served with coconut milk, chutney or even sweet version, you can make this when you want something light and filling and it give a good change from regular idli or dosa. It is also quick to prepare once you get the hang of making it the right way.

Jump to:

• About Ragi Idiyappam
• Ragi Idiyappam Ingredients
• How to make Ragi Idiyappam Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Ragi Idiyappam

Ragi idiyappam is a traditional South Indian breakfast dish made using ragi flour also called finger millet. It is prepared by making a soft dough and pressing into thin strands then steaming. It is a healthy dish commonly eaten as breakfast or light dinner. It is easy to digest and filling too.

This ragi idiyappam has soft and slightly moist texture when steamed. It should not be dry or hard. It has a mild nutty flavour which comes from ragi flour. When served hot it tastes very good with both sweet and savoury sides. It is also good for light dinner when you do not want heavy food.

There are different ways you can serve this recipe. You can have it plain with coconut milk or chutney. You can also make sweet version by mixing with sugar, coconut and ghee, so this recipe you can make in different ways. Some also add jaggery for more flavour.

I usually make this during busy mornings as it is quick once dough is ready. I prefer making both sweet and plain version at home.Y ou can serve ragi idiyappam with coconut and sugar or with any chutney of your choice.

Ragi Sweet Idiyappam is made by adding jaggery, coconut and flavoring. Homemade comes out so soft and does not dry even after few hours.

Ragi Idiyappam Ingredients

• Ragi flour - Used ragi flour with salt and water for this recipe gives healthy option and flavour. You can use good quality fresh flour from stores or use homemade flour too.
• Oil - Oil is used to grease the mould and plates so it does not stick. You can use any cooking oil.
• Sugar - Sugar is added for sweetness in sweet version. You can use jaggery also.
• Grated coconut - Grated coconut just add texture and mild sweetness. It gives nice flavour to sweet idiyappam.
• Ghee - Ghee is added for aroma and richness. It give a good taste to the dish.
• Cardamom powder - Cardamom powder adds flavour and aroma in sweet version. Use little for best taste.

Similar Recipes

• Idiyappam
• Sweet idiyappam
• Masala idiyappam
• Wheat idiyappam
• Lemon Sevai

How to make Ragi Idiyappam Step by Step

1.Take ragi flour in a pan and start roasting, roast for 5 minutes in low flame. Add required salt and keep it ready.

2.Boil water till it starts boiling rigorously, now add it to little by little to the roasted flour.

3.Mix with a ladle then add more water and keep mixing till it gathers together like this.

4.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.

5.Shape the dough like a cylinder then fill it in the idiyappam press. Grease the idli plate with a drop of oil.

6.Press it in circular motion to fill the plate. Repeat this in batches. I used my idli plates for steaming as I wanted small individual portions. You can use the steamer plate too.

7.In the idli steamer pour water and place the idli steamer plate above it and steam it for 10-12 minutes. Serve hot with coconut chutney or with sugar.

Serve hot with coconut and sugar or coconut chutney!

8.Make ragi idiyappam first.Y ou can use readymade ragi sevai too, make it as per pack instructions and proceed.I used homemade ragi idiyappam. Let it cool down for a while. Separate it.

9.Now add sugar and coconut to it. I used cane sugar you can use regular sugar or jaggery syrup too.

10.Add a teaspoon of ghee and cardamom powder. Mix well.

Serve hot!

Expert Tips

• Roasting - I roast ragi flour for few minutes, this helps to avoid chewy texture.
• Adding water - I usually add boiling water slowly to the flour to make the idiyappam soft.
• Dough texture - I knead the dough to soft and not dry. If dry it will be hard to press.
• Pressing quickly - I press the dough when it is still warm. If it cools it becomes difficult.
• Steaming time - I steam for enough time until cooked. Do not over steam as it may turn dry and hard.

Serving and Storage

Serve this hot with coconut milk, chutney or sugar. This goes well as breakfast or light dinner. Store leftover in refrigerator and reheat by steaming before serving. It is better to consume fresh for best taste.

FAQS

1.Can I skip roasting ragi flour?

Roasting helps to improve texture. If skipped it may turn slightly chewy. But roast it slightly do not over roast as idiyappam may turn hard or dry.

2.Can I use ready made ragi sevai?

Yes you can use ready made ragi sevai. Follow pack instructions and proceed.

3.Why my dough is breaking?

It may be due to less water. Add little hot water and mix again.

4.Can I make sweet version?

Yes you can mix with sugar, coconut and ghee. It taste very good.

5.Can I make in advance?

You can make and store for short time. Reheat before serving for soft texture.

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