Traditionally Idiyappam is prepared using rice flour. It is streamed rice noodles and is the healthiest breakfast option for growing kids. Idiyappam can be given to babies after 6 months, it is super soft and easy to digest. I have given a twist to the regular version and prepared ragi idiyappam. Ragi is a superfood and contributes to the overall development of growing kids. This ragi idiyappam is sublime in taste so pair it up with kurma, tomato thokku or coconut milk. Let get started with the ragi idiyappam recipe.
Tomato Thokku and Ragi Idiyappam – Easy Breakfast Recipe
Ingredients
- Ragi flour – ½ cup
- Rice flour -1 cup
- Ghee – 1 spoon
- Salt – To taste
Method to Prepare
1. Take a heavy bottom kadhai and dry roast ragi flour and rice flour for 5-7 minutes in low flame separately.
2. Take a large mixing bowl and add roasted ragi flour and rice flour, add salt and ghee to it.
3. Pour piping hot water to the flour and mix well with a spatula.
4. Mix well until a soft, smooth and not sticky ragi idiyappam dough is formed.
5. Once the flour is not much hot you can make use of hand and knead the dough well for 2-3 minutes.
6. Grease the inner portion of idiyappam hand press machine with ghee and grease your palm well with oil.
7. Take a small portion of ragi idiyappam dough and smoothen it using your palm, fill this inside the press.
8. You can steam the idiyappam in idli plates, make sure you grease it with ghee beforehand.
9. Gently press the ragi idiyappam dough onto the idli plate in a circular motion.
10. Ragi idiyappam takes 5-7 minutes to steam cook. Let the idiyappam cool down a little and then remove it from the idli plate.
11. Serve hot ragi idiyappam with tomato thokku.
Tips
1. Ragi is gluten-free, you need to mix at least equal portion of rice flour to prepare ragi idiyappam.
2. There is no particular measurement for water to prepare the dough. While preparing the dough make sure you pour water little by little until a tough dough is formed.
3. If you find the pressing dough is tough then the ragi idiyappam will turn out tough.
4. The idiyappam dough also should not be too watery, the steam ragi idiyappam can be too sticky.
5. After every use keep the batter covered with wet cloth else the dough will dry out.
