Ragi Idiyappam | Ragi Sevai | Finger Millet Idiyappam
Ragi Idiyappam | Finger Millet Idiyappam
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Why dry‑roast the ragi and rice flour?
Roasting removes the raw smell and helps the dough stay soft and non‑sticky.
Can I make ragi idiyappam without rice flour?
Yes, but rice flour helps with binding and gives better texture.
Why is my dough cracking?
The water may not be hot enough; use boiling water and mix quickly.
Can I use store‑bought ragi flour?
Yes — just roast it lightly before using.
Why add sesame oil?
It prevents the dough from drying and helps smooth pressing.
Can I steam idiyappam in an idli steamer?
Yes — idli plates work perfectly.
Can I make this dough ahead of time?
It’s best used immediately; ragi dough dries quickly.
Can I use an idiyappam press with fine or thick holes?
Fine holes give softer, traditional string hoppers.
What can I serve with ragi idiyappam?
Coconut milk, kurma, sugar‑coconut mix, or vegetable stew. Check side dish for idiyappam
HOW DO I KEEP millet IDIYAPPAM SOFT AFTER STEAMING?
Store freshly steamed Idiyappam in a hot pack or an airtight container. Cover with a damp cloth to retain moisture.
CAN IDIYAPPAM BE REHEATED?
Yes. Steam for 2–3 minutes to restore softness. Alternatively, sprinkle water, cover, and microwave for 30–40 seconds.
WHY DOES IDIYAPPAM TURN HARD OR RUBBERY?
Overcooking or too little water in the dough can make Idiyappam hard. Ensure the dough is soft and avoid steaming for too long.
Ingredients
1 cup finger millet (ragi) flour
1/4 cup rice flour
1/2 tsp salt
2 cups hot water
1 tsp sesame oil
How to make ragi idiyappam with step-by-step pictures
- ️ Dry roast the finger millet flour and rice flour for 3–4 minutes. Let it cool slightly.
- ️ Add salt and sesame oil. Mix well.
- ️ Pour in the hot water gradually and mix with a ladle until a soft, crack-free, pliable dough forms.
- ️ Grease the idiyappam press and idiyappam plates with sesame oil.
- ️ Fill the press with a portion of the dough and press it onto the idli plates in circular patterns.
- Bring water to a boil in the steamer and steam cook for 5 minutes
- Cool and carefully unmold. Serve with a side dish of your choice
Ingredients
- 1 cup finger millet ragi flour
- 1/4 cup rice flour
- 1/2 tsp salt
- 2 cups hot water
- 1 tsp sesame oil
Instructions
- Dry roast the finger millet flour and rice flour for 3–4 minutes. Let it cool slightly.
- ️ Add salt and sesame oil. Mix well.
- ️ Pour in the hot water gradually and mix with a ladle until a soft, crack-free, pliable dough forms.
- ️ Grease the idiyappam press and idiyappam plates with sesame oil.
- ️ Fill the press with a portion of the dough and press it onto the idli plates in circular patterns.
- Bring water to a boil in the steamer and steam cook for 5 minutes
Video
Sweet version
- grease sesame oil in idli plate
- Sprinkle coconut and press idiyappam on top
- steam cook for 5 minutes
- Carefully remove and serve with jaggery and coconut milk
