Ragi Idiyappam Recipe

• 1 cup Ragi Flour
• 1/4 cup Store Bought Rice Flour
• Salt to taste
• Water around 2 cups
• 1 tsp Gingelly Oil / Indian Sesame Oil

For Chutney

• 1 cup grated Fresh Coconut
• 5 to 6 Green Chillies
• 2 tsp Tamarind Pulp
• Curry leaves a small handful
• Salt to taste
• Water as needed

For Seasoning

• 1 tsp Oil
• 1 tsp Mustard Seeds / Kaduku

For Ragi Idiyappam

1. 1

   Heat water to a boil. Remove it.

2. 2

   Take ragi flour in a kadai and roast it for 5 mins. Add in rice flour and salt to it and mix well.

3. 3

   Pour hot water over it and mix well. Once it starts to come together, cover the bowl with a lid and let it sit for 15 mins.

4. 4

   After 15 mins, add a tsp of oil and Form it into a soft dough.

5. 5

   Now take your string hopper maker and fill it with the dough.

6. 6

   Oil the idli plates as well(if you want)

7. 7

   Spin the string maker so that you will get the dough as threads over it.

8. 8

   Stack the plate and steam it for 8 to 10 mins.

9. 9

   Remove and serve with chutney or tomato curry.

For Chutney

1. 10

   Take all the ingredients in a blender and make it into a smooth puree.

2. 11

   Transfer that to a bowl add some more water.

3. 12

   Make seasoning by heating oil and crackling mustard in it. Pour this over the chutney and mix well.