Ragi Idiyappam with Coconut Chutney Recipe / Ragi Sevai Recipe / Finger Millet String Hoppers Recipe

I love love love idiyappam..We make this rice idiyappam often. But this is the first time i tried ragi idiyappam and it was a super hit. I was a kind of scared to try ragi idiyappam because i thought that it would go gum like. But it didn't end up like that..It was Healthy and yummy that is the only thing i can say.

I think roasting ragi makes it non sticky. It also takes away the raw smell from the ragi flour. Adding a little rice flour helps the ragi bind together and makes it more soft..

I served it with coconut chutney and the chutney recipe is given with this post. This chutney has a little more chillies and tamarind which goes well with this bland ragi idiyappam. So give this a try and let me know how it turns out..

Preparation Time : 5 mins
Resting Time : 15 mins
Cooking Time : 8 to 10 mins per batch
Serves : 4

Ingredients:

Ragi Flour - 1 cup

Store Bought Rice Flour - 1/4 cup

Salt to taste

Water around 2 cups
Gingelly Oil / Indian Sesame Oil - 1 tsp

For Chutney:

Fresh Coconut - 1 cup grated

Green Chillies - 5 to 6

Tamarind Pulp - 2 tsp

Curry leaves a small handful

Salt to taste

Water as needed

For Seasoning:

Oil - 1 tsp

Mustard Seeds / Kaduku - 1 tsp

Method:

For Ragi Idiyappam:

Heat water to a boil. Remove it.

Take ragi flour in a kadai and roast it for 5 mins. Add in rice flour and salt to it and mix well.

Pour hot water over it and mix well. Once it starts to come together, cover the bowl with a lid and let it sit for 15 mins.

After 15 mins, add a tsp of oil and Form it into a soft dough.

Now take your string hopper maker and fill it with the dough.

Oil the idli plates as well(if you want)

Spin the string maker so that you will get the dough as threads over it.

Stack the plate and steam it for 8 to 10 mins.

Remove and serve with chutney or tomato curry.

For Chutney:

Take all the ingredients in a blender and make it into a smooth puree.

Transfer that to a bowl add some more water.

Make seasoning by heating oil and crackling mustard in it. Pour this over the chutney and mix well.

Pictorial:

You will need ragi flour, rice flour and salt

Take a kadai and heat it up

add in ragi flour

roast it

once it is well roasted for around 3 to 4 mins

Measure your rice flour

add it in

Add in some salt

mix well

in the mean time bring water to boil

pour it in

shape it into a dough

cover with a plate and leave it for 15 mins

Open the lid

drizzle some oil

shape it into a soft dough

Take your idiyappam maker

take a portion of dough

fill the idiyappam maker

Spin the top

Take your idli plates and oil it slightly

make idiyappam

time to steam

place the plates on idli steamer

cover and steam cook for 12 to 15 mins

While the idiyappam is cooking, i took the chutney
ingredients in a blender,
i like to make a spicy and tangy chutney for this..
COCONUT,TAMARIND,GREEN CHILLI,
CURRY LEAVES and SALT