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Ragi Idiyappam | Ragi Sevai | Finger Millet Idiyappam
Ramya
Finger Millet string hoppers recipe!
5
from
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
South Indian
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1
cup
Ragi Flour
▢
2
cups
Water
▢
½
teaspoon
Salt
▢
2
teaspoon
Gingelly Oil
COOK MODE
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Instructions
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.
Keyword
Breakfast Recipes
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