I have been meaning to post the recipe for Idiyappam for the longest time, but it was always on the back burner. This week’s Foodie Monday Blog Hop theme of Steamed Dishes came as the perfect vehicle for me to post this recipe. In addition, because I am trying to incorporate millets into my diet, I decided to post the recipe for Ragi Idiyappam.
I love Idiyappam because it is so light and yet filling. It is, in fact, my preferred breakfast when I am in Tamil Nadu or Kerala on vacation. I love eating it with sweetened milk or sweetened Coconut milk. On days when I want a savoury accompaniment, I eat it with Vegetable Kurma or Vegetable Stew, or spicy Sherva.
I chose to make Ragi Idiyappam because Ragi (Finger Millet) is easily available and is very nutritious. Ragi is also known for its cooling properties and is one of the best sources of Calcium. In fact, Ragi Ambli is a very popular breakfast in South India while Ragi Rotti and Ragi Sangati/Ragi Mudde is commonly eaten for lunch.
Read more about Ragi at https://millets.wordpress.com/millets/ragi-finger-millet/
How To Make Ragi Idiyappam
This is the recipe for the perfect springy soft Ragi Idiyappam. It is light on the stomach, delicious and super nutritious to boot.
- 1 Cup Ragi Flour
- 1/2 + 1/2 tsp Oil
- Salt to Taste
- Boiling Water
Add the salt to the ragi flour.
Add boiling water in small amounts and mix with a spoon till it starts to form a ball.
Wait for a couple of minutes for the dough to cool.
Knead with fingers to form a ball.
Add 1/2 tsp oil.
Set aside for 5 minutes.
Pour water into the steamer/pressure cooker for steaming the Idiyappam and bring to a boil.
Grease the slots of idli plates.
Divide the dough into 4 to 6 portions.
Fit the medium sev plate into a Chakli press.
Add one portion of dough into the Chakli press and create a nice circle in each slot of the idli plate.
Repeat the process till all the dough is used up.
Steam for 6 to 8 minutes.
Turn off the heat and let the steamer rest for 10 minutes.
Open and gently demold the Ragi Idiyappam.
Serve hot with sweetened milk, sweetened coconut milk, Vegetable Kurma or Vegetable Stew.
Step-by-Step Method for Making Ragi Idiyappam
- First Make the Dough for Ragi Idiyappam
- Boil about 1 cup water and let it simmer.
- Mix the salt to the ragi flour.
- Now add a small amount of the boiling water to the ragi flour.
- Use a spoon to mix and add a little more water.
- Repeat steps 3 and 4 till the dough starts to form a ball.
- Let the dough to cool a bit and then use your fingers to form a soft dough ball.
- Now add 1/2 tsp oil and mix well.
- Set the dough to rest for for 5 minutes.
- Making the Ragi Idiyappam
- First bring the water in the steamer or pressure cooker for to a boil. It is important that the Idiyappam starts steaming immediately.
- Using a few drops of oil, grease the slots of idli plates.
- Using the medium sev plate into a Chakli press and a small amount of dough, create a nice circle in each slot of the idli plate.
- Repeat the process till all the dough is used up.
- Steam for 6 to 8 minutes.
- Turn off the heat and let the steamer rest for 10 minutes.
- Open and gently demold the Ragi Idiyappam.
- Serve hot with sweetened milk, sweetened coconut milk, Vegetable Kurma or Vegetable Stew.
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