Ragi idiyappam recipe | Soft Ragi idiyappam recipe | Finger millet idiyappam- Learn how to make Soft Ragi idiyappam using store bought Ragi flour. Soft idiyappam recipe with detailed video and step by step pictures.
We usually make idiyappam| Sevai in the traditional way using Sevai nazhi. Sometimes we make idiyappam using rice flour also and press in the murukku press. I always wanted to try idiyappam using Ragi flour. A few days back when I tried it at home for a cookery class, it turned out very soft and yum. Do read the post completely to make soft idiyappams.
Why the idiyappams are coming out dry
The dough is made too tight and so the idiyappams are dry.
Why is it hard to squeeze the idiyappam
If the dough is too tight, it is difficult to squeeze it. So sprinkle some hot water and make the dough soft and pliable.
Why my idiyappams are breaking?
If the dough is dry, then idiyappams will break while squeezing.
Can I make the idiyappam in advance and serve it later?
Yes, you can do it. Always keep the cooked idiyappam covered and just steam it for 2 minutes just before serving. Or sprinkle few drops of water on it and microwave for 1 minute or two. Idiyappam stays good at room temperature for 4 hours during summer and for 8 hours in winter.
Check out our popular South Indian breakfast recipes
Ragi Idiyappam recipe
Ragi Idiyappam recipe
Ingredients
- 1 cup Store-bought Ragi flour
- Hot water as needed
- Salt 2 pinches
- ½ tsp oil
Instructions
- In a pan add the ragi flour and dry roast it.
- Do not change the color.
- Roast till the steam starts coming out and the flour is hot.
- Switch off the flame and transfer the flour to a bowl.
- Add a little salt.
- In a saucepan add water.
- Boil the water until you see tiny bubbles.
- Add water little by little and mix well using a spoon or spatula.
- Once it comes to a whole mass, cover and keep it for 5 minutes.
- Grease your hands with little oil and knead the dough well when the mixture is warm.
- Heat the idli steamer with water.
- Put the dough into the idiyappam press and squeeze it over the greased idli plates.
- Cover and steam it for 3-4 minutes in medium flame.
- Take out and cool for a minute.
- Gently invert this over a plate.
- Soft Ragi idiyappams are ready.
- You can sprinkle grated coconut and sugar and enjoy the idiyappam.
Notes
- In a pan add the ragi flour and dry roast it.
- Do not change the colour.
- Roast till the steam starts coming out and the flour is hot.
- Switch off the flame.
- In a saucepan add water.
- Boil the water until you see tiny bubbles.
- Transfer the flour to a bowl.
- Add a little salt.
- Add water little by little and mix well using a spoon or spatula.
- Once it comes to a whole mass, cover and keep it for 5 minutes.
- Grease your hands with little oil and knead the dough well when the mixture is warm.
- Heat the idli steamer with water.
- Use omapodi achu.
- Put the dough into the idiyappam press.
- Squeeze it over the greased idli plates.
- Cover and steam it for 3-4 minutes in medium flame.
- Take out and cool for a minute.
- Gently invert this over a plate.
- Soft Ragi idiyappams are ready.
- You can sprinkle grated coconut and sugar and enjoy the idiyappam.
- Always cover the dough with a damp cloth, so that it won’t get dried up.
- Idiyappam can be served with veg kurma or you can serve with coconut milk and sugar too.
