Thursday, December 12, 2013

Ragi idiyappam

Idiyappam / string hopper is a breakfast item popular in Tamilnadu, kerala and Srilanka. Usually it is made with rice flour and pure white in color. (Click to see my idiyappam with rice flour recipe). Nowadays we can easily buy them in dried form like pasta from Chinese stores (rice noodles). Also in Tamilnadu one can see vendors in cycles selling idiyappam in the early morning. Households with little kids and elders are the regular customers for these cycle-walas. Idiyappam , a steam cooked meal is easy to digest and hence it is preferred as dinner also. Recently idiyappam with ragi flour has become popular among dieticians and they recommend it to many.  So we can see readymade dried ragi idiyappam also in stores. It is very convenient for a quick meal. Making fresh idiyappam is also very easy and here is my recipe for ragi idiyappam.

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 :)
Ingredients:
Ragi - 1 1/2  cup
water - 2 cup (nearly)
salt - 1/2 tsp
ghee  - 1/2 tsp
cardamom powder - a pinch
for serving:
sugar - as per need
shredded coconut - as per need

Method:
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.

6 comments:

Babitha costa said...

healthy iddiyappam

Jaleela Kamal said...

மிக அருமையான ஹெல்தி ராகி இடியாப்ப்பம் , எப்படி இருக்கீங்க விக்கி

Vikis Kitchen said...

Thanks Babitha.

Vikis Kitchen said...

Thanks Akka. How are you? I am doing good.

foodlover said...

Hi Viki,
I have been a silent lurker for quite sometime. You have got a very nice collection of recipes here.. I am also from tirunelveli and glad to see lot of regional recipes.. Keep up the good work :) Could you please tell me where i can buy the idiyappam maker(like yours) in US? I hav been looking but couldnt find anywhere.
Thanks,
Ranjani.

Vikis Kitchen said...

Thanks Ranjani. Happy to know that you are also from Tnvly. ...our native foods are always rocking right:) I bought the idiyappam maker in an Indian store in NJ through a friend. You can get them online also. Thanks.