Name: Ragi Idiyappam Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Ragi flour – 1 cup; Rice Flour – 1/4 cup; Salt – 1/2 tsp; Water – 2 cups approx.; Sugar – to taste; Fresh grated coconut – 4 tbsp; Oil – 2 to 4 drops (for greasing)

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Ragi Idiyappam recipe (Finger Millet Idiyappam or String Hoppers) with step by step pictures.

Ragi idiyappam makes a super healthy and filling breakfast. I usually make it for breakfast or for evening tiffin to serve the kids after they return from school. Ragi is called as “Finger millet” in English and “Kezhvaragu” in Tamil. Also known as Ragi Sevai, this recipe is gluten free, vegan and steamed that makes a fantastic kick start to your day when eaten for breakfast as any dish with millets are wholesome in nature.

Basically any kind of steamed food is good for your health as the steaming process prevents loss of nutrition and color of the food. No extra calories get added to the food we eat so we can enjoy the food with complete nutritional benefits without a shade of guilt.

Last month I received these steamer sets from Tupperware. The first look at it, I was reminded of bamboo steamers only these were made of high quality food grade material and in eye catching pretty colors.

You also get a user guide with the steamer to get an idea of how to use this product. It was mentioned in the book to use any shallow pan or wok but I tried it with a steel dinner plate and it worked just fine. And No, the steamer will not melt if you take good care to maintain the water level as instructed.

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So the first to try was obviously this steamed ragi idiyappam recipe. Here I have used homemade sprouted ragi flour but you can also use store bought ragi flour and follow the recipe. But whether you use homemade ragi flour or store bought it is important to dry roast the flour before you begin making the idiyappam.

As you know that whole grains like ragi tends to become dry soon. So roasting the flour gets rid of the sliminess of the ragi and also prevents from becoming a lump and sticking together after you make the idiyappam. It remains separate.

Though the addition of rice flour is optional, I always add it as it helps to keep the idiyappam to stay soft even when after it becomes warm or cold.

I have lined the steamit with a plantain leaf but you can directly squeeze out the dough directly. If making it the regular way, use either a greased idli or idiyappam plate for steaming.

Let’s check the step wise details of Ragi idiyappam recipe:

Heat a pan and dry roast ragi flour for 4-5 mins over low flame stirring frequently to avoid burning till you get a nutty aroma. Let it cool. Add rice flour (idiyappam flour), salt and mix well.

Heat a bowl with water till it starts to bubble. Pour 1 cup hot water over the flour mixture and using any spoon or ladle to start mixing. Add the remaining water little by little till smooth dough is formed.

Fill the dough in the mould fixed with the idiyappam jaali. Grease idli plates or any steel plates or plantain leaf and squeeze the dough directly into it in a circular motion.

Steam for 5-7 minutes over medium flame. Hot Ragi idiyappam is ready to serve with sugar and fresh grated coconut sprinkled generously over it.

Also check out these varagu arisi ven pongal, Ragi koozhu, nombu kanji using millets for healthy, filling and whole some breakfasts.

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