Ragi/Finger Millet/Kezhvaragu Idiyappam is a healthy breakfast prepared using ragi flour. Ragi is good for health and it is diabetic friendly. Ragi can be consumed both by elders and kids. It is considered to be a superfood.
Preparing idiyappam using ragi flour is very easy. It hardly takes only 5 mins to prepare the dough and it is steamed for 3-4 mins only. You can either make a savory or sweet recipe using this idiyappam. Ragi is one of the most nutritious foods and one of the easy ones to digest. That is why infants were given ragi porridge as their initial food at their starting age as it is easily digestive. It is rich in calcium, protein, a good amount of iron, and other minerals. It is low in fat most of which are unsaturated fats.
Other health benefits of ragi are:
- Natural Weight Loss
- Ragi has anti-cancer potential and keeps you young
- Ragi whole grain is a good source of Calcium
- Good Vegan Gluten-free source of Protein
- Ragi reduces “bad” cholesterol, prevents cardiovascular disease
- Acts as a good baby food due to its rich nutrient & mineral content (source: quora)
To steam idiyappam in an electric pressure cooker like Mealthy Multipot, Nutripot, and Instant Pot.
- Pour a cup of water into the inner pot
- Turn on SAUTE mode. When the water starts to boil, place the steamer plate or idli plate.
- cancel SAUTE mode. Close pot with any regular lid.
- Select STEAM mode.
- Set an external timer for 4 mins. When we use regular lid count down does not work. So we have to set an external timer.
- Once done remove it from the pot and let it cool for a while. (In the video I have used an electric pot to steam the idiyappam.)
Enjoy the video of Ragi idiyappam. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1/2 cup Ragi flour/Finger millet flour
- 1/2 cup Water
- 1/2 tsp salt
- 1 tsp oil
- In a pan, add water and bring it to a boil. Once the water starts to boil, add salt, oil and mix well.
- Now add ragi flour into the boiling water and mix well without any lumps. Once the water and ragi flour is mixed well, switch off the flame.
- Transfer the prepared dough to a plate and let it cool for a while. While still the dough is warm knead it into a smooth dough. If you feel the dough is dry, add a little hot water and knead well to form a smooth dough.
- Use the shown murukku plate with small holes. Fill the press with 3/4th batter.
- Grease the idli plates or steamer plates with oil. Squeeze the dough on the idli plate as shown. While squeezing, the string hoppers should not break. That is a perfect consistency.
- Stack the idli plates and steam for just 3-4 mins only. As we have used boiling water to bind the dough, it takes only less time to cook.
- Once cooked, remove the plates from the steamer and set them aside to cool. Then transfer to plate and enjoy it making a sweet or savory dish out of it.
- Use any branded ragi flour.
- Water used to mix the flour should be piping hot(boiling water).
- Instead of oil, you can even add ghee for a nice flavor.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If you feel the dough is getting dry and not able to press, sprinkle little hot water and mix it thoroughly.
- Prepare this and relish it a whole week or you can even freeze it for up to 6 months.
Delicious, healthy, and soft ragi idiyappam is ready to relish.
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