|Ragi idiyappam with shredded coconut.|
|My new screw type idiyappam maker....easier than pressing and I love this very much.|
|preparing idiyappam dough|
|Ragi idiyappam for my neighbor aunty ...food exchange Fridays :)|
Ragi - 1 1/2 cup
water - 2 cup (nearly)
salt - 1/2 tsp
ghee - 1/2 tsp
cardamom powder - a pinch
sugar - as per need
shredded coconut - as per need
Dry roast the ragi flour in a kadai (wok) , till it smells nice and a mild red. Add cardamom powder.
In a separate vessel, bring water to rolling boil with salt, ghee.
Pour little by little over the roasted flour and mix to get a soft chapati dough stage.
Divide into 3 equal portions.
From one part, take a handful and stuff inside the idiyappam press (idiyappam nazhi).
Grease an idiyappam plate or idly plate with a drop of ghee / oil.
Squeeze the strings in continuous fashion. Place inside idly cooker or idiyappam steamer.
(I use pressure cooker for both idly and idiyappam. Pour 2 cups water in the cooker.Leave the bottom-most plate empty and keep the idiyappam plate above it. This will ensure the idiyappams to get cooked without getting wet. I keep it for 10 minutes in high steam WITHOUT the weight valve).
Take out once it is cooked and serve immediately or store in airtight containers.
Likewise steam all the idiyappams.
Serving suggestions:Serve ragi idiyappam as dinner or breakfast.
I keep the leftover as a sweet snack or dessert.
The popular side dishes are shredded coconut with sugar, coconut milk mixed with jaggery solution and cardamom or sugar.
Tips:Dry ragi idiyappam is commonly available in market as instant ragi semiya or idiyappam.
Dry roasting the flour and adding cardamom powder will make a flavorful idiyappam.