RAGI(FINGER MILLET) IDIYAPPAM

RAGI IDIYAPPAM 

Ingredients:

Ragi flour- 2 cups 

Water-2 1/4 cups

Salt-to taste 

Oil-1 tbsp. 

Method:
1.Boil the water till it reaches the rolling boil temperature.
2.In a wide pan,add the flour and roast in medium flame for 4-5 mins. till you get a nice aroma.

            
3.Transfer the flour to a bowl and add oil and salt.
4.Give it a stir and blend well. 

5.Start pouring water little by little.(Do not pour all at once)

6.Stir with water till all the flour is combined and forms a dough.

7.Cover with a lid and let it rest for 5-10mins.
8.Knead it to a soft dough consistency.
9.Apply oil in the idiyappam plates.
10.Pour 1/2 an inch of water and boil in the steaming vessel.

11.Fill in 3/4th of the idiyappam maker with the prepared dough.

12.Close the lid tight and firm.
13.Start making the idiyappam in the plates  to a medium thickness.

14.Arrange all of them in the stand and place in the steamer.

15.Steam cook for 7-8 mins in high-medium flame.              
16.Once done,remove from the steamer and let it cool for sometime before removing from the plates.

17.Serve hot idiyappam with coconut milk with sugar or jaggery,kurma,curries,grated coconut etc.

            

Note:

●Ragi idiyappam is little stiff than normal rice flour idiyappam. 

●If you want a very soft texture, you can add 1 1/2 cups of ragi flour  and 1/2 cup of rice flour.

●Idiyappam using only ragi flour still tastes very good if you don't want to add rice flour.