We have always loved Ragi Sevai or Ragi Idiyappam – it is our go to dinner option on days we are too tired to cook anything elaborate. I always stocked up on ready to make Ragi Semiya packs and it was just a breeze making it in a few minutes. We sprinkled some grated coconut and sugar, most comforting fastest warm meal from stove to plate. I have always preferred to make the spicy version by tempering onions and grated carrots with lots of green chillies, which takes an extra few minutes but is equally delicious too. So why move away from this comfort of ready to eat ragi idiyappam packs to making it from scratch at home?! Because it is very easy to do so.
I have already shared Idiyappam/Nool Puttu using rice and I have also shared the recipe for Wheat Idiyappam. This recipe uses the same technique as how idiyappam is made generally but just that we use ragi flour. This version of Ragi Idiyappam made at home is obviously free from any other additives (Yes! The store bought packs have a fair bit of wheat flour or rice flour) and there are no preservatives. Yes, it takes effort to make it from scratch and yes, it is not as fast as steaming stuff out of a pack – but the taste and quality are unparalleled.
I served my homemade ragi idiyappam two ways – I served one batch with Vellai Kurma and the other batch sprinkled with grated coconut and jaggery powder. Both the versions are equally delicious!
How to make Ragi Idiyappam | Ragi Sevai | Finger Millet Idiyappam
📖 Recipe
Roast the ragi flour on low flame for 5-7mins until it is fragrant.
In a wide bottomed pan, heat water along with salt and 1 teaspoon of gingelly oil.
As the water comes to a rolling boil, switch off the heat and add ragi flour.
Quickly stir it well without any lumps.
Keep it closed for 3-4 mins. When it is warm enough to handle and add 1 teaspoon of gingelly oil. Bring the dough together. Always keep it closed, else it will become dry.
Fill the idiyappam press with the prepared dough.
Press it on the idiyappam plates evenly. You can use idli plates too.
Place the idiyappam plate in a steamer or idli cooker for 3-4 mins or until the idiyappam is bouncy. Remove from heat and let it cool down for a minute before inverting it onto serving plate. Repeat this with rest of the dough.
Serve hot with vellai kurma or sweetened coconut milk.
Recipe Notes
The amount of water required depends highly on the ragi flour. Adjust the amount slightly if the dough is very loose or tight. Always use hot water for making amends to the dough. You can use murukku press with thin holes to make this. Don’t steam the idiyappam for longer than 5 mins.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
