Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.
  • 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.
  • 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.