Ragi Idiyappam is one of the healthiest tiffin items. Ragi is suitable for adults, aged and even infants.

idiyappam-rice/sevai-string-hopper/nool-puttu is traditionally made with rice flour, the recipe for which I have shared before. Its variation is called Sevai. These days’ different sevais, with all millets, are available in dry form. You just have to re-hydrate them in some hot water and enjoy eating. It surely makes life easier. However, if you have a large family, you may need to buy multiple packets to feed the entire family, which could be quite expensive. Also, you may not have it on stock at all times. It is actually very easy to make millet idiyappams from scratch if you have ragi (or any millet) flour on hand. So here comes the recipe of the most popular millet idiyappam in our family – The Ragi Idiyappam. 

This recipe is made by making dough with ragi flour, making thin noodles using a special idiyappam press and then steaming it. Steaming is one of the healthiest ways of cooking as we do not require any (or require very little) fat. All the nutrients are retained. So try out this recipe and enjoy without any guilt.

This is the first time i tried ragi idiyappam and it was a super hit. I was a kind of scared to try ragi idiyappam because i thought that it would go gum like. But it didn’t end up like that..It was Healthy and yummy that is the only thing i can say.

I think roasting ragi makes it non sticky. It also takes away the raw smell from the ragi flour. Adding a little rice flour helps the ragi bind together and makes it more soft.. I served it with vegetable stew. It was awesome taste. Will post vegetable stew soon…

Ragi Idiyappam/FingerMillet String Hopper Recipe

Prep Time : 5 mins       Resting Time : 15 mins

Cooking Time : 8 to 10 mins per batch      Serves : 2-3


Ingredients: 
Ragi Flour : 1 cup
Rice Flour : 1/4 cup
Gingelly oil : 1 tsp
Water : 1.5 cups
Salt to taste

Method
1. Take a pan and add in a cup of ragi flour and rice flour to the pan.Roast it on medium heat until the flour is very hot and aromatic. It will take about 5-6 minutes on medium heat. Keep sauteing continuously to avoid burning of the flour. Remove and set aside.
2. Take water in a sauce pan, allow it to boil rolling. Then add in roasted
flour and mix well to combine.
3. There will be little bits of ragi flour that may not look wet. Thats OK. Cover it for a 15 mins. 
4. Then open it and mix the dough. Wet your hands in water. Prepare small oblong balls using your palm and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
5.transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
6. Serve it with sweet coconut milk or with stew.

Pictorials: 

  1. Take ragi and rice flour in a pan. Roast it on medium heat for about 5-6 mins. Set aside. Then in a pan, allow water to boil rolling with gingelly oil and salt. Then add in roasted flours, mix well to combine. Allow it to rest for 15 mins. 

2. After 15 mins, wet your hands with water. Knead a dough. 
 Prepare small oblong balls using your palm and load it in the idiyappam press. Press the idiyappam strings onto idli plates. 

3. transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.


Done serve warm with veg stew or with sweetened coconut milk

NOTES:

If you are making idiyappam in large quantity, make the dough in batches as it becomes difficult to press as the dough cools down. The idiyappam has to be pressed when the dough is still hot. That’s the key to this recipe.

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