RAGI IDIYAAPPAM

You can simply make idiyaappam with ragi flour alone.In this recipe, I have added a little rice flour to enhance the taste. After the preparation of the idiyaappams, you can make idiyaappa upma, ragi idiyaappa kitchadi, dal idiyappa kitchadi and ragi idiyappa briyani. Only thing- you have to separate the idyaappam like noodles only when they are cooled with greased fingers. You must try with a plate with little bigger holes than the usual one which has minute holes as the ragi has a sticky texture.

Ingredients:

Ragi flour- 2 cup
Rice flour- quarter cup
Salt to taste
Gingelly oil- 1 tbsp
Warm water- 1 1/2 to 2 cups

Procedure:

Sieve the flours. Add the salt. Mix with the warm water little by little. Make a soft dough, add the oil and knead well. Pass through the idiyaappa press on idiyaappa moulds which are greased with oil. Steam them for 10 to 15 minutes.