Ragi Idiyappam, A Healthy Millet Twist For The Popular South Indian Breakfast
Times Now Digital, Sakshi Arora
Ragi idiyappam
Move over the regular recipe of idiyappam and try out this authentic ragi idiyappam, packed with the goodness of finger millet. From elevating nutrition profile to keeping the body full for longer, ragi idiyappam is a great dish that is sure to please every palate.
Credit: vaya
What is idiyappam?
Idiyappam, also referred to as nool puttu are basically string hoppers that are considered a sweet reminiscent of seviya which are prepared with rice flour. This wholesome breakfast dish is loaded with nutrients and vitamins that can impact overall health and also keep you full for longer.
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Ingredients
1 cup ragi flour, 1 cup rice flour, 2 cups water, salt to taste, 1 tsp sesame oil, 1 tsp mustard seeds, 1 tsp regular oil
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Ingredients for chutney
1 cup grated fresh coconut, 6 green chillies, 2 tsp tamarind pulp, curry leaves, salt to taste, water as needed
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Step 1
To prepare the wholesome ragi idiyappam, start by bringing 2 cups of water to a boil, then set it aside. In a kadhai, dry roast 1 cup of ragi flour on medium heat for about 5 minutes until it smells nutty. Stir in 1 cup rice flour and a pinch of salt. Slowly pour in the hot water, mix until combined, then cover and allow it to rest for 15 minutes.
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Step 2
After 15 minutes, add a tsp of regular oil to the warm dough. Knead it gently until soft and smooth. Lightly oil the idli plates or moulds so nothing sticks. Fill the idiyappam press with the dough, and start shaping these delicate strands that make this dish so special.
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Step 3
Carefully press out the dough through the idiyappam maker directly onto the greased idli plates in gentle spirals or loose layers. Stack the plates in a steamer and steam for 8 to 10 minutes. Once done, the idiyappam will look slightly darker and feel firm but soft. Allow it to cool slightly.
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Step 4
In a mixer, add 1 cup freshly grated coconut, 6 green chillies, 2 tsp tamarind pulp, a few curry leaves, and salt. Blend with just enough water to get a smooth chutney. Check the seasoning and adjust accordingly. Some extra water can help loosen it if needed. The fresh, spicy tang balances the ragi perfectly.
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Step 5
Finally, heat 1 tsp of sesame oil in a small pan. Add 1 tsp mustard seeds and allow them to pop. Pour this fragrant tempering over your chutney and mix well. Now, serve your hot ragi idiyappam with the coconut chutney, or a spicy tomato curry if you're feeling indulgent. Enjoy this wholesome dish at home.
Credit: yummy tummy aarthi
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