| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
- 1 cup Ragi Flour
- 2 cups Water
- 1/2 tsp Salt
- 2 tsp Gingelly Oil
Ingredients
|
|
Instructions
- In a wide bottomed pan, heat water along with salt and 1 tsp 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 tsp 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.
