Ragi Idiyappam Recipe – Sharmis Passion

Ragi Idiyappam is a soft, light tiffin made by pressing ragi flour into a mold and then steaming it. It is easy to make and does not require a lot of ingredients. Ragi has a mild earthy flavour, soft texture and feels light to eat. When used properly, hair becomes smooth and soft.

This is a healthy meal option that you can make for breakfast or dinner. It is usually served with coconut milk, chutney or even a sweet version, you can make this when you want something light and filling and it gives a nice change from regular idli or dosa. Once you learn how to make it correctly, it’s quick to prepare.

About Ragi Idiyappam

Ragi Idiyappam is a traditional South Indian breakfast dish made using ragi flour, also known as finger millet. It is prepared by kneading soft dough and pressing it into thin threads and then cooking it in steam. It is a healthy dish that is usually eaten as breakfast or a light dinner. It is easy to digest and also fills the stomach.

When steamed, this Ragi Idiyappam has a soft and slightly moist texture. It should not be dry or hard. It has a mild nutty flavor that comes from the ragi flour. When served hot, it tastes great on both sweet and salty sides. It is also good for a light dinner when you don’t want to eat heavy.

You can serve this recipe in different ways. You can also eat it plain with coconut milk or chutney. You can also make a sweet version by mixing it with sugar, coconut and ghee, so you can make this recipe in different ways. Some people also add jaggery for more taste.

I usually make this during busy mornings as it is quick to prepare once the dough is prepared. I like to make both sweet and plain versions at home. You can serve Ragi Idiyappam with coconut and sugar or with any chutney of your choice.

Ragi Sweet Idiyappam is made by adding jaggery, coconut and flavours. Homemade turns out to be very soft and does not dry out even after a few hours.

Ragi Idiyappam Ingredients

• ragi flour – Ragi flour used with salt and water for this recipe gives healthy option and taste. You can also use good quality fresh flour from stores or homemade flour.
• Oil – Oil is used to lubricate molds and plates so that they do not stick. You can use any cooking oil.
• Sugar – In the sweet version, sugar is added for sweetness. You can also use jaggery.
• grated coconut – Grated coconut just adds texture and mild sweetness. It gives nice taste to sweet idiyappam.
• Ghee – Ghee is added for aroma and richness. It gives good taste to the dish.
• cardamom powder – Cardamom powder adds flavor and aroma to the sweet version. Use a little for best taste.

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How to make Ragi Idiyappam step by step

1. Take ragi flour in a pan and start frying it, fry on low flame for 5 minutes. Add salt as required and keep it ready.

2. Boil water until it boils, now add it to the roasted flour little by little.

3.Mix with a ladle, then add more water and keep mixing until it comes together like this.

4.Now mix together and knead a soft dough, wash your hands, then touch and check, the dough should be soft and not sticky. Take your idiyappam press and grease it well with oil. I have used a nice idiyappam press mould.

5.Shape the dough into a cylinder and fill it into the idiyappam press. Grease the idli plate with a drop of oil.

6. Press it in a circular motion to fill the plate. Repeat this in batches. I used my idli plates for steaming as I wanted individual small portions. You can also use a steamer plate.

7.Put water in the idli steamer and place the idli steamer plate on it and steam for 10-12 minutes. Serve with hot coconut chutney or sugar.

Serve hot with coconut and sugar or coconut chutney!

8.First make Ragi Idiyappam. You can also use readymade ragi vermicelli, cook it as per the pack instructions and proceed. I used homemade ragi idiyappam. Let it cool for a while. Take it apart.

9.Now add sugar and coconut to it. I have used cane sugar, you can also use regular sugar or jaggery syrup.

10. Add one spoon ghee and cardamom powder in it. mix well.

serve hot!

Expert Tips

• roast – I fry the ragi flour for a few minutes, this helps to avoid the chewy texture.
• adding water – I usually add boiling water slowly to the flour to make the idiyappam soft.
• dough texture – I knead the dough so much that it becomes soft and not dry. If dry it will be difficult to press.
• press quickly – I press the dough while it is still hot. If it gets cold it becomes difficult.
• steaming time – I steam for enough time until cooked. Do not over steam as it may dry out.

serving and storage

Serve it hot with coconut milk, chutney or sugar. It tastes good as breakfast or a light dinner. Store leftovers in the refrigerator and reheat in steam before serving. It is better to consume fresh for best taste.

general questions and answers

1.Can I skip roasting the ragi flour?

Roasting helps improve the texture. It may be slightly chewy if left uncooked.

2.Can I use ready made vermicelli?

Yes, you can use ready-made ragi vermicelli. Follow the pack instructions and proceed.

3.Why is the dough breaking?

This could be due to less water. Add some hot water and mix again.

4.Can I make a sweet version?

Yes, you can mix with sugar, coconut and ghee. Its taste is very good.

5.Can I make in advance?

You can also make it and store it for a short period of time. Reheat before serving for a softer texture.

If you have any further questions about this Ragi Idiyappam Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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