Ragi Idiyappam/ Ragi Sevai

This is one authentic South indian breakfast which has the goodness of ragi/finger millet flour combined with rice flour and pressed using a press to make thin noodles. It is then steamed and can be served with various sides. We made it simple and had it with some fresh shredded coconut and sugar. It goes well with vegetable stew or made as a savoury sevai.

This is the recipe I used..

Ingredients
Ragi Flour - 3/4 cup
Rice / Idiyappam Flour - 1/2 cup
Boiling water about 1 1/2 cups
Salt to taste

Directions

Mix the rice flour, ragi flour and the salt together. Add the boiling water slowly and mix with a spoon. Keep it covered for about 3 to four minutes. Once it has cooled enough to be handled with the hands, knead to form a thick dough.

Slightly grease the idiyappam press and the steamer/ idly moulds. Using the idiyappam press, make thin rice noodles on the idly moulds.

Steam using the pressure cooker without the whistle or whatever methods you generally use for steaming. Steam for about 10 to 15 minutes.

Allow it to cool slightly and transfer to plates.

Serve with whatever condiments you like!
Sending this to JFI:Ragi hosted by Madhuram and started by Indira.

Also sending the following entries:
Ragi Malt with jaggery
Ragi puttu
Ragi Koozh / Finger Millet Porridge

Sending the ragi Idiyappam to Kidz Delight: Wholesome breakfastand to Cooking for Kids - Creative food hosted by Sara and started by Sharmi