Ragi Idiyappam
Quick and easy, this ragi idiyappam is a healthy addition to your meal rotation. Tastes delicious with chutney as well as curry
Servings: 8 idiyappams
Ingredients
- 1 cup ragi / finger millet flour
- ¾-1 cup water
- ½ teaspoon salt
- ½ teaspoon cooking oil
- 1 teaspoon cooking oil for greasing
Instructions
- Take ragi flour in a pan and roast on low heat for 3 mins, take it off the heat and set aside. See note 11 cup ragi / finger millet flour
- Boil water with salt & oil and pour it over the roasted flour and mix with a spoon. The flour will absorb all the water and form a moist dough.¾-1 cup water, ½ teaspoon salt
- Rest for 2 minutes and while the dough is still warm, grease hands and knead it for 2 minutes to form a non sticky dough. Keep the dough covered with wet cloth.½ teaspoon cooking oil
- Grease idiyappam press and steamer plate with oil and boil water in the steamer.1 teaspoon cooking oil for greasing
- Shape the dough like a cylinder and fill it in the idiyappam press. Rotate the handle to make idiyappams on the steamer plate. Repeat this in batches. Do not overcrowd the steamer plate as they may stick to each other.
- Sprinkle a few drops of water on idiyappams and place the steamer plate inside the steamer. See note 2
- Steam it for 10-12 minutes till the idiyappams are cooked well.
Video
Notes
- Ragi flour is roasted to avoid the idiyappams getting chewy.
- Water is sprinkled to avoid the idiyappams getting dry while steaming.
Nutrition
Calories: 104kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 150mg | Potassium: 121mg | Calcium: 102mg | Iron: 1mg