Ragi idiyappam | kezhvaragu idiyappam recipe with easy step by step pictures for your easy understanding and learning.

Ragi Idiyappam Recipe

Ragi idiyappam or Kezhvaragu Idiyappam or Finger millet String hoppers has become my family favorite now a days. My kids started loving it, when I explained the goodness of Ragi and I am surprised to see they didn’t deny or complain about it. Do try out this healthy Ragi idiyappam recipe and comment. 

 

You can check other Ragi Recipes below

Ragi Koozh

Instant Ragi Dosa

Ragi Semiya Upma

 

step by step instructions of ragi idipappam

Ingredients 

Ragi Flour – 2 cups

Rice flour – 1/2 cup ( idiyappam flour )

Boiling water – 4 to 5 cups ( + or – )

Oil – 2 tsp

Salt – as per taste

Sugar – as per taste and for garnishing 

Grated coconut – for garnishing

 

 

Method

1. Take the correct amount of flours. Dry roast the Ragi flour for 5 to 6 min. 

 

2. Add the rice flour, mix with Ragi flour and again roast for just 3 min. Switch off the stove.  Allow to cool down. Add the salt and mix it. 

 

3. Add the boiling water little by little and keep on mixing the flours, until they become soft and pliable. Add the oil and mix. 

 

4. Take a handful portion of flour and fill the idiyappam mould or Sev press. ( I tried with idiyappam mould, but could not press it, so used the murukku sev press ).  

 

5. Press the mould on the idiyappam plates or idli plates. Steam cook them for 8 to 10 min. 

 

6. Once cooked, serve hot by sprinkling sugar and grated coconut.

 

Tasty and Healthy Ragi Idiyappam is ready. 

 

Notes:

1. Since the Ragi flour is bit coarse, I used the murukku sev press. 

2. Addition of grated coconut is purely optional. 

 

 

 

Recipe to make Ragi Idiyappam

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Ragi idiyappam | Kezhvaragu Idiyappam | Finger Millet String Hoppers

Ragi Idiyappam | kezhvaragu idiyappam is really a very healthy and tasty breakfast. It is very good for the people with diabetics and people with low iron level.

Course Breakfast

Cuisine South Indian

Keyword finger millet string hoppers, kezhvaragu idiyappam, ragi idiyappam

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 298kcal

Author Akila

Ingredients

• Ragi Flour – 2 cups
• Rice flour – 1/2 cup idiyappam flour
• Boiling water – 4 to 5 cups + or –
• Oil – 2 tsp
• Salt – as per taste
• Sugar – as per taste and for garnishing
• Grated coconut – for garnishing

Instructions

• Take the correct amount of flours. Dry roast the Ragi flour for 5 to 6 min.
• Add the rice flour, mix with Ragi flour and again roast for just 3 min. Switch off the stove. Allow to cool down. Add the salt and mix it.
• Add the boiling water little by little and keep on mixing the flours, until they become soft and pliable. Add the oil and mix.
• Take a handful portion of flour and fill the idiyappam mould or Sev press. ( I tried with idiyappam mould, but could not press it, so used the murukku sev press ).
• Press the mould on the idiyappam plates or idli plates. Steam cook them for 8 to 10 min.
• Once cooked, serve hot by sprinkling sugar and grated coconut.

Notes

Since the Ragi flour is bit coarse, I used the murukku sev press.
Addition of grated coconut is purely optional.

*post published on June 12 2015. Updated with recipe.

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