Ragi Idiyappam
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.
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
- 1.5 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.
Nutrition Facts
Ragi Idiyappam
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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