Ragi Idiyappam

Do you want something very easy to prepare, still very healthy menu for your breakfast????? Here you go!! Ragi Idiyappam. You just need very few ingredients and very little of your time to prepare this. I was very hesitant to prepare his at first, thinking that the end result might be an utter flop!! Thank god!! It was more tastier than I expected. As I mentioned in my earlier posts, I LOVE IDIYAPPAMS OF ANY KIND!! A hard core fan!! My sweetheart too loves to have many varieties of this.. This turned out super soft and tasty.
Even though it is named Ragi Idiyappam, I add some rice flour inorder to make it soft and get the binding. Also, roasting the ragi flour helps to remove the raw smell from it.

It is a MUST TRY recipe. Once you prepare it, you will prepare it again and again.

Check my other idiyappam recipes with step by step pics by clicking the following links:-

Cornmeal Idiyappam
Wheat Idiyappam

 Ingredients

    Ragi Flour - 1 cup
    Rice flour - 1/2 cup
    Salt - as per taste
    Water - 1.5 cups to 2 cups (as required to knead the dough)
    Oil - 1/2 tsp
    Oil for greasing idli molds

Method

• In a pan, dry roast the Ragi flour. Keep stirring it continuously for 5 minutes. Keep the heat in medium.
• Turn off the heat and add the rice flour. Mix well and keep it aside
• Bring 1.5 to 2 cups of water to boil. Add salt and oil. It should boil really well.
• Pour this water to the flour, slowly, continuously mixing and make sure that the water should not be added too much. Also, do not add cold water. So, boil some extra water in the begining.
• Make this to a smooth dough
• Cover and let it rest for 10 minutes
• Grease your idli molds with oil
• Divide the dough in to 2 equal portions and fill your idiyappam press with this dough. Use the one with small holes.
• Press it in a circular motion on idli plate in the form of long strings.
• Stake them in a steamer and steam for 8-10 minutes in a medium heat.
• Serve hot with chutney or any coconut based curry.
• We had this with spicy coconut chutney which will go really well with this.