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.
Servings2 people
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 ½ cups ragi idiyappam / sevai
- 2 tablespoon sugar
- 3 tablespoon grated coconut
- 1 teaspoon ghee
- ⅛ 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 – 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.
Nutrition Facts
Ragi Idiyappam Recipe
Amount Per Serving (125 g)
Calories 401
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 1951mg85%
Potassium 483mg14%
Carbohydrates 85g28%
Protein 9g18%
Calcium 408mg41%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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