RAGI IDYAPPAM



I've never made Idyappams at home thinking it will be a hard and tedious process. Since the time we've moved to Kuala Lumpur we've always bought from outside whenever we've felt like eating them. We've also bought Ragi Idyappams from the same shop. But they were always a very light shade of brown.....extremely pale!!!!!!!!!!and I just assumed that this was how they were supposed to look like....until I made my own. Mine were a rich, bright shade of brown. Man! nothing beats home cooked food right?

Let me brag about Ragi for a bit! Ragi also know as finger millet is a wonder grain. It is rich in fibre and also helps in weight loss. It is packed with calcium, good carbs, ammino acids and vitamin D. 
Ragi flour is prepared by crushing the dried grains, drying and then grinding them. It is more healthier if they are sprouted first before drying. Since Ragi is too small to be processed or polished its consumed in its purest form.
Ragi is loaded with calcium, helps controlling diabetes, reverts skin ageing, battles anemia, relaxes the body and helps in weight loss.


I'v learnt so much about Ragi that I'm definitely going to be using it on a day to day basis!
These Ragi Idyappams taste absolutely delicious eaten with just plain white/brown sugar and some grated coconut.... or it tastes amazing with some kurma. check out my Chicken Kurma recipe or if you are vegetarian then try out the Paneer Kurma.



MAKES  ABOUT 7 SMALL IDYAPPAMS.

INGREDIENTS:

Ragi flour - 1 cup
salt to taste
boiling water - less than 3/4 cup 

Equipments needed:
  • idli steamer or any steamer than can fit a flate plate inside.
  • idyappam plate as seen in the picture.


PROCESS:
  • Mix the ragi flour and salt in a bowl.
  • Slowly add the boiling water and mix well with a spoon. Once its warm enough to handle, use your fingers just to get the dough together. No kneading is required.
  • Make sure to go slow with the water.  Add only what is required. The dough will be soft and smooth 
  • Take your idli steamer. Place water into the pot and place it on the stove to boil.
  • Take the idli plates and place a wet muslin cloth over it. keep it ready
  • Take your idyappam press and oil the insides.
  • Take some dough and roll it into an oblong shape (so it fits inside the press) with your hands. Then  place it into the idyappam press.Close and squeeze in a circular motion over the muslin cloth.
  • Place into the idli steamer and close and cook for about 8- 10 minutes till they are cooked and non - sticky
  • Repeat with the rest of the dough.


Made this recipe for the blogging marathon under the topic 'breakfast grains'.

                                                              BMLogo    
check out what the other bloggers are cooking this Blogging marathon #91

5 comments:

  1. I have tasted normal Idiyapam once and it was awesome, need to give this a go. Ragi Idiyapams look so inviting and healthy.

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  2. Such a healthy way to start the day.Ragi idiyappam looks delicious and perfectly made..

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  3. Wow! The idiyappam has turned out amazing. the best thing about ragi is, you can always call it chocolate and kids would surely eat it.

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  4. Ages i prepared idiyappam with ragi, dunno why i kept myself away from this nutritious steamed noodles. Well done Farah, how prefect they looks.

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  5. Perfectly made ragi idiyappam, Farah. We loved it too when I made this long time back. Thanks for reminding.

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