Ragi Idiyappam Recipe
Ragi Idiyappam Recipe | Idiyappam using Ragi Flour
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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 Idiyappam using Ragi flour has numerous health benefits.

Course: Breakfast, Dinner, Millet Recipes
Cuisine: South Indian
Keyword: Idiyappam using Ragi Flour, Ragi Idiyappam Recipe
Servings: 3 People
Author: Priya Santhamohan
  • 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
  1. 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.
  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.

Recipe Video

Recipe Notes

Tips for Ragi Idiyappam Recipe

1. Use good quality and fine Ragi Flour to get a soft idiyappam.
2. Roasting the ragi flour until very hot is a must, as the flour absorbs more water and yields a soft Ragi Idiyappam Recipe.
3. Roast the flour till slight colour change only. Don't over brown it, else the idiyappam tastes bitter and smells bad.
4. Do the dough preparation in low flame. Otherwise, the idiyappam turns hard.
5. Wet your hands before kneading the dough, as it will be very hot.
6. Also, knead the dough till smooth without any lumps.
7. Addition of oil while kneading helps to get a soft idiyappam and keeps the dough moist. I used gingelly oil for more flavour.
8. If doing in large batches, keep the dough covered with a wet cloth to avoid drying.
9. If the dough is dry, it will be difficult to press. Add little oil and knead again.
10. If the dough is sticky, the idiyappam turns mushy. Add little-roasted rice flour to troubleshoot it.
11. Also press the dough when it is hot itself, once it cools down it will be difficult it press.
12. Don't cook the idiyappam more than 7 to 8 minutes, else it turns rubbery.
13. 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.
14. I used plain ragi flour but you can sprout ragi flour too, it will be more nutritious.