5 from 1 vote
Ragi idiyappam recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Ragi idiyappam recipe, soft and healthy idiyappam using fingermillet flour.

Course: Breakfast, Main Course
Cuisine: Indian
Servings: 2
Author: Sharmilee J
  • 1 cup ragi(fingermillet) flour
  • water as needed
  • salt to taste
  • oil to grease
  1. Take ragi flour in a pan and start roasting, roast for 5 mins 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 laddle then add more water and keep mixing till it gathers together like this.

  4. 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.

  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…Don’t crowd .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 10-12mins.Serve hot with coconut chutney or with sugar.

Recipe Notes