I had already prepared ragi idiyappam once. The dish came out pretty well but I felt the raw smell of ragi. So, this time, before I prepared the dough, I dry roasted the ragi flour to avoid the raw smell. It worked perfectly. Now on to the steps...
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Finger millet flour / Ragi flour / Keppai maavu - 2 cups
Salt - to taste
Oil - 1 teaspoon
Water - 3 cups or as sufficient enough to make the dough
1) Dry roast ragi flour in low flame till it releases nice aroma and you won't feel any raw smell of it. Keep aside.
2) Next, heat water in a sauce pan.
4) Initially it forms crumble mixture. If you are able to handle the flour with hand, start mixing it using your hand. If required add more water and make smooth dough.
6) Divide the dough into equal parts and stuff the divided dough into the idiyappam maker/press.
7) Press it as idiyappam in the idly moulds (Click here to see the Idiyappam press at step 3)
9) Serve hot with grated coconut, sugar and ghee.
1) I prepared ragi idiappam once without roasting. So I felt the raw smell of it. Hence this time, I dry roasted it. Don't forget to dry roast the ragi flour before pressing it as idiyappam.
2) It required approximately 2 and 3/4 cups of water for me to make soft dough. However, it varies according to the flour type or brand type.