Ragi Idiyappam Recipe, a super healthy and quick breakfast that gets ready in a jiffy. I have already shared plain Idiyappam Recipe with rice flour, but this is prepared by using Ragi / Kezhvaragu / Finger Millet / Nachini by whatever name you call, it’s health benefits are unlimited. It is an ancient grain and it is gluten free too, also helps in weight loss, packed with calcium, amino acids, vitamin D etc. It goes well with coconut chutney, kara chutney or coconut milk with sugar. Idiyappam can also be called as Indian rice noodles that too without any heavy dose of oil or sauces, its just steamed like idli. It is a traditional food consisting of ragi, rice or wheat flour, pressed into noodle form and then steamed. This is commonly called as Idiyappam in Tamilnadu, Shavige or Nool Puttu in Karnataka or Noolappam in Kerala and String Hoppers in Sri Lanka. Also, I have shared this Idiyappam using Ragi Flour with step by step pics and a short YouTube video too. If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
Check my other Quick Breakfast Recipes Like
Idiyappam Using Ragi Flour
Ragi Idiyappam Recipe | Idiyappam using Ragi Flour
Ingredients
- 1 Cup Ragi Flour / ராகி மாவு
- 1/4 Cup Rice Flour / அரிசி மாவு (Optional)
- 2 to 2.5 Cups Water / தண்ணீர்
- 1 tsp Gingelly Oil / நல்லஎண்ணெய்
- Salt / உப்பு As Required
Instructions
- First, measure and keep all the ingredients ready. Roll boil 2 (+1/2 extra) cups of water by side. Heat a pan and add the ragi flour.
- If preferred add 1/4 cup of rice flour (but I didn't use) and dry roast it in medium flame for 2 to 3 minutes, till colour changes a little, not over browned, else the idiyappam tastes bitter. Add required salt, mix well and switch off the flame.
- Pour 1 tsp of oil and the boiling water in regular intervals then start mixing the flour with the ladle. I used 2 cups of water, but the water quantity varies to each flour, so always keep 1/2 of boiling water by side.
- Ragi flour absorbs the water very fast but never pour extra water. The mixture looks crumbled now, then keep the flour covered for 5 mins. Wet your hands and knead it well, be cautious the flour will be very hot. The dough should be smooth without any lumps.
- Do the same in each mould. Transfer the plate to the idli pot and steam it for 7 to 8 mins in medium flame. Switch off the flame and keep undisturbed for 5 minutes, so it will be easy to remove.
- The idiyappam is cooked now, remove it with a ladle gently.
Serve this Ragi idiyappam Recipe with coconut milk and Spicy Vengaya Chutney.
Video
Notes
Tips for Ragi Idiyappam Recipe
- Use good quality and fine Ragi Flour to get a soft idiyappam.
- Roasting the ragi flour until very hot is a must, as the flour absorbs more water and yields a soft Ragi Idiyappam Recipe.
- Roast the flour till slight colour change only. Don't over brown it, else the idiyappam tastes bitter and smells bad.
- Do the dough preparation in low flame. Otherwise, the idiyappam turns hard.
- Wet your hands before kneading the dough, as it will be very hot.
- Also, knead the dough till smooth without any lumps.
- Addition of oil while kneading helps to get a soft idiyappam and keeps the dough moist. I used gingelly oil for more flavour.
- If doing in large batches, keep the dough covered with a wet cloth to avoid drying.
- If the dough is dry, it will be difficult to press. Add little oil and knead again.
- If the dough is sticky, the idiyappam turns mushy. Add little-roasted rice flour to troubleshoot it.
- Also press the dough when it is hot itself, once it cools down it will be difficult it press.
- Don't cook the idiyappam more than 7 to 8 minutes, else it turns rubbery.
- Working women can prepare this Idiyappam using Ragi Flour in advance and store it in the fridge for 3 days. When needed just microwave it or steam in idli pot for 3 to 4 minutes.
- I used plain ragi flour but you can sprout ragi flour too, it will be more nutritious.
2. If preferred add 1/4 cup of rice flour (but I didn’t use) and dry roast it in medium flame for 2 to 3 minutes, till colour changes a little, not over browned, else the idiyappam tastes bitter. Add required salt, mix well and switch off the flame.
3. Pour 1 tsp of oil and the boiling water in regular intervals then start mixing the flour with the ladle. I used 2 cups of water, but the water quantity varies to each flour, so always keep 1/2 of boiling water by side.
4. Ragi flour absorbs the water very fast but never pour extra water. The mixture looks crumbled now, then keep the flour covered for 5 mins. Wet your hands and knead it well, be cautious the flour will be very hot. The dough should be smooth without any lumps.
5. Grease the idli or idiyappam plate and the idiyappam press with little oil. Prepare small dough balls or cylinders and load it into the idiyappam press. Then press it in a circular motion on the idly plate to get the idiyappam shape.
6. Do the same in each mould. Transfer the plate to the idli pot and steam it for 7 to 8 mins in medium flame. Switch off the flame and keep undisturbed for 5 minutes, so it will be easy to remove.
7. The idiyappam is cooked now, remove it with a ladle gently.
Serve this Ragi idiyappam Recipe with coconut milk and Spicy Vengaya Chutney.
Ragi Idiyappam Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Tried the nachni string hoppers it was amazing. So quick. We usually do it wth rice. Soaking rice grinding etc. This was so quick.
Thanks for your comments. Keep visiting my blog and have a nice day.