VARIETIES OF IDIYAPPAM RECIPES –
INGREDIENTS
Ragi flour – 2 cup
Rice flour – ½ cup
Salt to taste
Hot water – 4 cups [roughly]
Fresh coconut to garnish
PREPARATION
Roast the ragi flour on low flame for 5 mins, remove from flame.
Boil the water.
Grease the idli plates.
ragi sevai /idiyappam
METHOD
In a big plate mix both the flours + salt.
Start adding the hot water little by little, mix it with a wooden spatula or fork.
When you are able to handle the flour , then start kneading it into soft smooth dough.
Put enough dough in the chakali press with very fine holes.
Press the idiyappam in the greased idli moulds as shown in the pic.
Stack the idli plates on the stand.
Place the idli stand in the idli cooker and steam it for 10 minutes.
Once done remove it and garnish with freshly grated coconut.
You can serve it with coconut milk, sugar ,chutney any veg or non veg gravies.
NOTES
Water quantity depends on the quality of flour so adjust and add water.
The water has to be hot.
Try with half the quantity of above ingredients if trying for first time.
Ratio of flour can be changed – you can take more of rice flour and less of ragi flour or less of rice flour and more of ragi flour or even equal quantity.
It is compulsory to roast the ragi flour to remove the raw smell and the stickiness.
After steaming the colour changes.
Instead of greasing the idli plates I have used muslin cloth.
You can crumble the cooked sevai and temper it like upma and have it for breakfast.
For more tips on idiyappam refer to the recipe here –