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.
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.
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.