Trying to cut down on carbs but love food? This Ragi Idiyappam is your delicious, perfect fix.
Idiyappam, a beloved South Indian breakfast staple, is traditionally made with rice flour and packed with carbs. This Ragi Idiyappam, however, offers a healthier, gluten-free, and low-carb alternative without compromising on taste or texture.
Making idiyappams with ragi can sometimes make them turn out gummy. But with my simple trick of dry roasting ragi flour, you can achieve soft, non-gummy idiyappams that are both delicious and easy to prepare.
This versatile dish pairs wonderfully with a variety of sides, from the rich flavors of Mangalorean Prawn Curry to the comforting simplicity of coconut chutney, veg stew, or a hearty meaty curry. It’s the perfect way to start your day on a nutritious note!
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Ragi Idiyappam Ingredients Overview
This Ragi Idiyappam recipe is incredibly simple, requiring just four basic ingredients. Ragi flour takes the spotlight, offering a rich source of fiber, calcium, and iron while forming the base of the dish. Water, boiled with a touch of salt and oil, helps create a moist and pliable dough that’s easy to work with. Grease the dough with a little extra cooking oil to ensure the idiyappams don’t stick during pressing and steaming.
Richa’s Top Tips
- Roast the Ragi Flour: This step ensures the idiyappams stay soft and avoid becoming gummy.
- Knead While Warm: Work the dough while it’s still warm to achieve a smooth, pliable consistency.
- Don’t Over-crowd the Steamer: Steam in batches to prevent the idiyappams from sticking together.
- Sprinkle Water Before Steaming: This prevents the idiyappams from drying out during the steaming process.
Frequently Asked Questions
Yes! You can prepare the dough in advance and store it covered with a damp cloth to prevent it from drying out. Alternatively, steam the idiyappams and reheat them in a steamer for a few minutes before serving.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a steamer or microwave with a sprinkle of water to restore their softness.
Ragi is a rich source of nutrients like calcium, iron, and dietary fiber. It helps improve digestion, supports bone health, and provides sustained energy—making it a fantastic choice for breakfast or snacks.
Fun Fact: Ragi, The Wonder Grain
Ragi is one of the oldest cultivated grains, with roots tracing back thousands of years in India and Africa. It is often called a “super grain,” and is valued for its high nutritional content and ability to grow in arid conditions. Incorporating ragi into your diet is not only healthy but also a nod to ancient sustainable food practices!
This Ragi Idiyappam is a wholesome and delicious way to enjoy a South Indian favorite with a healthy twist. It’s easy to prepare, packed with nutrients, and pairs beautifully with a variety of sides, from chutneys to curries. Whether you’re looking for a nutritious breakfast or a versatile dish for your meal rotation, this recipe has you covered.
Try it out, and don’t forget to tag me on IG @my_foodstory—I’d love to see how you make it your own! 🥥✨
Watch How To Make Ragi Idiyappam
Ragi Idiyappam
Ingredients
- 1 cup ragi / finger millet flour
- ¾-1 cup water
- ½ teaspoon salt
- ½ teaspoon cooking oil
- 1 teaspoon cooking oil for greasing
Instructions
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Take ragi flour in a pan and roast on low heat for 3 mins, take it off the heat and set aside. See note 11 cup ragi / finger millet flour
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Boil water with salt & oil and pour it over the roasted flour and mix with a spoon. The flour will absorb all the water and form a moist dough.¾-1 cup water, ½ teaspoon salt
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Rest for 2 minutes and while the dough is still warm, grease hands and knead it for 2 minutes to form a non sticky dough. Keep the dough covered with wet cloth.½ teaspoon cooking oil
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Grease idiyappam press and steamer plate with oil and boil water in the steamer.1 teaspoon cooking oil for greasing
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Shape the dough like a cylinder and fill it in the idiyappam press. Rotate the handle to make idiyappams on the steamer plate. Repeat this in batches. Do not overcrowd the steamer plate as they may stick to each other.
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Sprinkle a few drops of water on idiyappams and place the steamer plate inside the steamer. See note 2
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Steam it for 10-12 minutes till the idiyappams are cooked well.
Video
Notes
- Ragi flour is roasted to avoid the idiyappams getting chewy.
- Water is sprinkled to avoid the idiyappams getting dry while steaming.
Nutrition
This article was researched and written by Harita Odedra.
The post Ragi Idiyappam appeared first on My Food Story.
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