Step-by-step
1
firstly, in a pan take 1 cup ragi flour and ¼ cup rice flour.
2
roast on low flame for 5 minutes or until flour turns aromatic.
3
transfer the roasted flour to the large bowl and keep aside.
4
in a vessel take 1¾ cup water, 1 tsp oil and 1 tsp salt.
5
get the water to boil vigorously.
6
pour the boiling water over the flour and mix with a spoon.
7
make a moist flour absorbing all the water.
8
rest for 3 minutes or until the dough cools slightly.
9
grease hands with oil and knead for 2 minutes. a non-sticky dough will be formed.
10
now take small holed noodle mould and fix to the chakli maker.
11
grease the chakli maker with some oil. this prevents dough from sticking to mould.
12
now make a cylindrical shape out of dough and place the dough inside the maker. keep covered the rest dough else they will turn hard.
13
tighten the lid and start preparing idiyappam on the greased plate by pressing in a circular motion.
14
further, steam it for 15 minutes.
15
finally, serve ragi idiyappam with coconut milk.
Video
Notes
- firstly, roast the flour on low flame to prevent from burning.
- also, adding rice flour is optional, however, it makes idiyappam flavourful.
- additionally, adding oil to water makes the dough non-sticky.
- finally, serve ragi iddiyappam as it is or prepares ragi sevai from it.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/ragi-idiyappam-recipe-ragi-shavige/