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ragi shavige
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ragi idiyappam recipe | ragi shavige | ragi nool puttu

easy ragi idiyappam recipe | ragi shavige | ragi nool puttu
Course Breakfast
Cuisine south indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

Ingredients

  • 1 cup ragi flour / finger millet flour
  • ¼ cup rice flour
  • cup water
  • 1 tsp oil
  • 1 tsp salt

Instructions

  • firstly, in a pan take 1 cup ragi flour and ¼ cup rice flour.
  • roast on low flame for 5 minutes or until flour turns aromatic.
  • transfer the roasted flour to the large bowl and keep aside.
  • in a vessel take 1¾ cup water, 1 tsp oil and 1 tsp salt.
  • get the water to boil vigorously.
  • pour the boiling water over the flour and mix with a spoon.
  • make a moist flour absorbing all the water.
  • rest for 3 minutes or until the dough cools slightly.
  • grease hands with oil and knead for 2 minutes.
  • a non-sticky dough will be formed.
  • now take small holed noodle mould and fix to the chakli maker.
  • grease the chakli maker with some oil. this prevents dough from sticking to mould.
  • now make a cylindrical shape out of dough and place the dough inside the maker. keep covered the rest dough else they will turn hard.
  • tighten the lid and start preparing idiyappam on the greased plate by pressing in a circular motion.
  • further, steam it for 15 minutes.
  • finally, serve ragi idiyappam with coconut milk.