Ragi Idiyappam is a soft, fluffy tiffin made by steaming ragi flour pressed through a mold. Ragi Idiyappam is healthy, dietary & tasty meal which is could be made in minutes. Ragi Idiyappam is relished with coconut milk, stew / chutney.
Ragi Idiyappamis healthy idiyappam with finger millet flour.I love trying out many idiyappam varieties as appam, idiyappam and puttu are my family favorites.
This Ragi 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 Sweet Idiyappam is made by adding jaggerym coconut and flavoring to ragi idiyappam.Ragi Sweet Idiyappamis a healthy and filling breakfast or dinner. I have recently started to make ragi idiyappam at home else buy ragi sevai packets and make sweet and salt versions. Homemade comes out so soft and does not dry even after few hours. Do try this easy ragi sweet idiyappam recipe and enjoy!
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!
How to make Ragi Sweet Idiyappam
- Make ragi idiyappam first.You 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.
- Now add sugar and coconut to it.I used cane sugar you can use regular sugar or jaggery syrup too.
- Add a teaspoon of ghee and cardamom powder.Mix well.
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📖 Recipe Card
Ragi Idiyappam
Ingredients
For making ragi idiyappam
- 1 cup ragi / finger millet flour
- water as needed
- salt to taste
- oil to grease
For making sweet ragi idiyappam
- 1.5 cups ragi idiyappam / sevai
- 2 tablespoon sugar
- 3 tablespoon grated coconut
- 1 teaspoon ghee
- 1/8 teaspoon cardamom powder
Instructions
For making Ragi idiyappam
- 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 ladle then add more water and keep mixing till it gathers together like this. 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.
- Shape the dough like a cylinder then fill it in the idiyappam press. Grease the idli plate with a drop of oil.
- Press the mold 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 Ragi Idiyappam hot with coconut chutney or with sugar.
For making Ragi sweet idiyappam
- Make ragi idiyappam first.You 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.
- Now add sugar and coconut to it.I used cane sugar you can use regular sugar or jaggery syrup too.
- Add a teaspoon of ghee and cardamom powder.Mix well.
- Serve warm!
Video
Notes
- 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.
Radha
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?
Sharmilee J
We usually have with coconut chutney.Yes you can use.
Lakshmi
Hi just tried today after seeing your recipe simply awesome taste.. thanks alot I tried it for first time..such fantastic healthy dish.
Sophia
Hi sharmi
I tried this two times and it was very tasty and easy to press the idiyappam.
But by mistake 2 days back I mixed the dough with plain water and I was not able to make the idiyappam as the string was not continuous. Then I managed to make ragi adai.
Adding normal water was a mistake? Plz tell me
Sharmilee J
Yes adding hot water yields soft idiyappam and pressing easier but I have tried with normal water too and it was ok.Ma be depends on the idiyappam press too.
Sophia
Ok thank u sharmi. I’ll try with hot water itself
Ashwini M Shetty
Thank you for the recipe. It was super simple and super tasty. I paired it with kadale(black chickpea) stew but it tasted better with a simple mixture of fresh coconut and jaggery😊