Ragi Idiyappam / Finger Millet String Hoppers

Idiyappam is one of my favorite dishes and I used to prepare it every now and then. However not my entire family is a great fan of this but still they have it once in a while. Last week, when I tried preparing the instant version (Click here for the original, authentic way of preparation), I found that I ran out of rice flour. Immediately I checked for the other ingredients and to my delight I found a pack of ragi flour. What next? I started preparing ragi idiyappam.

I had already prepared ragi idiyappam once. The dish came out pretty well but I felt the raw smell of ragi. So, this time, before I prepared the dough, I dry roasted the ragi flour to avoid the raw smell. It worked perfectly. Now on to the steps...

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients:

Finger millet flour / Ragi flour / Keppai maavu - 2 cups
Salt - to taste
Oil - 1 teaspoon
Water - 3 cups or as sufficient enough to make the dough

Method:

1) Dry roast ragi flour in low flame till it releases nice aroma and you won't feel any raw smell of it. Keep aside.
2) Next, heat water in a sauce pan.

3) When it is boiling, turn it off and add small quantity of water slowly to the ragi flour. Start mixing it using a ladle or fork.
4) Initially it forms crumble mixture. If you are able to handle the flour with hand, start mixing it using your hand. If required add more water and make smooth dough.

5) Before finishing it, add a teaspoon of oil and knead it for few minutes.
6) Divide the dough into equal parts and stuff the divided dough into the idiyappam maker/press.
7) Press it as idiyappam in the idly moulds (Click here to see the Idiyappam press at step 3)

8) Steam it for 10-15 minutes. After 15 minutes, revert the idly mould to a plate and transfer the idiyappam.
9) Serve hot with grated coconut, sugar and ghee.

Notes:

1) I prepared ragi idiappam once without roasting. So I felt the raw smell of it. Hence this time, I dry roasted it. Don't forget to dry roast the ragi flour before pressing it as idiyappam.
2) It required approximately 2 and 3/4 cups of water for me to make soft dough. However, it varies according to the flour type or brand type.

Tweet

Experimented under: Breakfasts and Dinners,Gluten free,Healthy,Indian,Ragi,South Indian