I have already shared the recipe for plain Idiyappam here. I used the same technique for doing Idiyappam using ragi flour. The texture was amazing with the ragi flour. This technique for making Idiyappam has been adapted from Mr.Ramakrishnan, the founder of OPOS recipes.
Idiyappam is an all time favorite recipe at home. Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. You can also serve with Chicken Stew.
Here is how to do ragi Idiyappam.
Take a pan and add in a cup of ragi flour to the pan. Do not pack the flour while measuring. Use scoop and sweep method to measure the flour. Roast the ragi flour on medium flame until the flour is very hot and aromatic. It will take about 5-6 minutes on medium flame. Keep sauteing continuously to avoid burning of the flour. Remove and set aside.
Take a pressure cooker and add in 1.5 cups of water and half a teaspoon of salt. I used a 3 liter cooker today. Cover and cook for one whistle. Remove the pressure manually with a spoon. (I used a knife..OOPS..Morimoto will be mad at me, I know. Don’t be like me). Hot water is ready!
Immediately add in the roasted ragi flour and mix well to combine. There will be little bits of ragi flour that may not look wet. Thats OK. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.
Get the Idiyappam Press ready.
After 15 minutes, open the cooker and mix the dough. Wet your hands in water. Prepare small oblong balls using your palm and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
Press the dough when the dough is still hot. It kind of hardens as it cools and it will become really difficult to press. If you find the press to be hot, cover it with a towel for easy handling. This is some elbow grease work. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.
- 1 Cup Plain Ragi Flour (Do not pack the flour while measuring, Use scoop and sweep method)
- 1.5 Cups Water
- ½ Teaspoon Salt
- Take a pan and add in a cup of ragi flour to the pan. Roast the ragi flour on medium flame until the flour is very hot and aromatic. It will take about 5-6 minutes on medium flame. Keep sauteing continuously to avoid burning of the flour. Remove and set aside.
- Take a pressure cooker and add in 1.5 cups of water and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually with a spoon.
- Immediately add in the roasted ragi flour and mix well to combine. There will be little bits of ragi flour that may not look wet. Thats OK. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.
- After 15 minutes, open the cooker and mix the dough. Wet your hands in water. Prepare small oblong balls using your palm and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
- Press the dough when the dough is still hot. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
- Serve it with sweet coconut milk and stew.
Radhika says
August 14, 2018 at 12:10 pmHi, thank you so much for the precise directions and this very easy and doable iddiyappam recipe.
Now I can say I know how to make iddiyappam!!BTW my multiple attempts at our traditional recipe always ended on the Dustbin, so at some point I decided to just accept I can never make iddiyappam. THANK You.
Geeta Balan says
January 3, 2018 at 11:50 amI made ragi idyappam as per your instructions and it was delicious.Thanks.
Suguna Vinodh says
January 3, 2018 at 12:43 pmThank you. Glad it came well and you guys liked it!
Brinda says
September 21, 2017 at 8:10 amHi Suguna, I tried this recipe today and it came out very well, the only problem was, pressing the dough was really hard when compared to rice flour, is that we can add some more water?
Suguna Vinodh says
September 21, 2017 at 9:59 pmWhich press are you using Brinda?
Brinda says
September 22, 2017 at 10:21 amGun one
Suguna Vinodh says
September 22, 2017 at 11:15 pmoh ok. Try using a cloth to cover the gun and do the pressing when its still hot. Thats the only way to go. Adding more water will make the idiyappam gummy. Hope you measured the ingredients correctly.
Kirubashini says
September 14, 2016 at 9:49 amI have been looking for Ragi idiyappam recipe with out the addition of rice and ended with many unsuccessful results. I’m so happy I found your recipe the idiyappam came out very tasty, the texture was fantastic, easy to make and mess free. Thank you for your amazing recipe
Suguna Vinodh says
September 14, 2016 at 4:47 pmThank you so much for trying out!
Vanitha says
July 30, 2016 at 12:03 amI did steamed the ragi idiyapam for 10 minutes on the idli plate as mention on the recipe, didn’t know what went wrong.. I will try again suguna.. Thank you.. Please Do let me know what I have to takecare..
Suguna Vinodh says
July 30, 2016 at 12:34 amdid you rest the dough?
Vanitha says
July 29, 2016 at 12:36 amTen minutes as mention Suguna…
Suguna Vinodh says
July 29, 2016 at 9:21 amSorry, I dont understand what you are saying.
Vanitha says
July 27, 2016 at 2:27 pmHi Suguna…,
Gud morning.! Today I tried the Ragi recipe.. Output of the dish came out exactly the pocture displayed.. But the consistance was sticky n mushy.. I really don’t unstandard wat would have gone wrong.. ??.. Can you help me out please..?
Suguna Vinodh says
July 28, 2016 at 8:55 amFor how many minutes did you steam.
Rameshkumar says
July 26, 2016 at 8:24 pmI very much like steam based receipes .
Please suggest me to buy this machine.
Thanks,
Rameshkumar