Finger Millet Idiyappam | Ragi idiyappam | How to make Ragi Idiyappam | Ragi Nool Puttu | Ragi Noolappam
1 Comments
Start your mornings with a healthy and tasty dish. Make this Tamil Nadu Kerala special “Finger Millet Idiyappam”. Here is a detailed recipe of the healthy Tiffin “Finger Millet Idiyappam” with images and a video.
Everyone wants to eat healthy. And want food that is easy on the stomach. This Finger Millet Idiyappam is a perfect recipe for all such people and it is ever popular with kids and adults alike.
Every street cart that sells Idly in Tamil Nadu and Kerala also has Idiyappam. In fact, Idiyappam is a great food for the climate of southern India. People say Idly is the lightest food. I agree but Idly has 70 per cent of polished Rice. When compared, Finger Millet Idiyappam is so many times more healthy. What most people like and get easily is the Idiyappam made with Rice flour. I will share that recipe too soon but a Millet Idiyappam is any day better than a Rice Flour one.
Finger Millet Idiyappam can be made in easier methods than what I am suggesting but I believe that we get traditional taste only if we follow the traditional recipe. That is why I am sharing the recipe that I had tasted in Coimbatore.
Coconut Milk, Milk boiled with Cardamom Powder or even just plain Milk is the best combination with Idiyappam. It tastes great even if you team it with spicy Kurmas.
Print this Recipe
Tips
Finger Millet Flour:
I have used regular Finger Millet Flour. You could use sprouted Finger Millet Flour.
Water:
Finger Millet Flour- Water should be taken in equal parts. If you pour hot Water, the Flour gets cooked faster.
Kneading:
Apply Oil to your hands and knead the cooked Finger Millet Flour dough for a long time so that the dry Finger Millet Flour will get some stickiness and the Idiyappam will stay intact without breaking.
Milk:
I like eating Idiyappam with Milk and Sugar, and Cardamom Powder. If you want, you can use Coconut Milk also.
Steam:
-
I have steamed it on a Banana leaf. If you have perforated Idiyappam plates, you could use them. Or they can be put on a wet cotton cloth and steamed. In case you cannot do any of these, make small Idly shaped pieces and steam then in an Idly plate.
-
Finger Millet Idiyappam takes longer to cook and breaks up if you stir it while hot. So serve five minutes after steaming.
Finger Millet Idiyappam | Ragi idiyappam | How to make Ragi Idiyappam | Ragi Nool Puttu | Ragi Noolappam - Recipe Video
Finger Millet Idiyappam | Ragi idiyappam | How to make Ragi Idiyappam | Ragi Nool Puttu | Ragi Noolappam
Prep Time 30 mins- Total Time 30 mins
Servings 6
Ingredients
- 2 cups Finger Millet Flour
- 2 cups Hot Water
- 1.5 tbsp Ghee
- 1/4 tsp Salt
- 1/2 liter Milk
- 3 tbsp Sugar
- 1/4 tsp Cardamom Powder
Instructions
-
Add Ghee and Salt to Finger Millet Flour and knead it until it becomes like Bread Crumbs.
-
Pour hot water and make it into thin consistency like Dosa batter.
-
Pour the Batter into a pan and mix until it turns into a mixture like Upma.
-
Cool the Finger Millet mixture for 5 minutes and then apply Oil to your hands and knead it well for 4-5 minutes. And then make small balls.
-
Take the Murukku maker, coat it with Oil, add the thin Sev plate, and put the Finger Millet mixture in it. Make circles in layers on a Banana leaf or a plate coated with Oil.
-
Steam the Idiyappam on a high flame for 5 minutes and on a low flame for 3 minutes. And then rest for 5 minutes.
-
Pour milk into a vessel, add sugar and boil it. Finally, add ¼ tsp of Cardamom Powder and remove it from the fire.
-
Take the slightly cooled Idiyappam on a plate, pour hot Milk up to 100ml and wet the entire Idiyappam with Milk.
-
Sprinkle some Sugar and raw Coconut flakes and enjoy. In case you do not like Milk or Sugar, you can eat it with a spicy Curry.
-
In the mornings the Finger Millet Idiyappam tastes great with Milk. And you can try the spicy Curry alternative in the evenings.
Leave a comment ×
1 comments