Raagi idiyappam/Finger millet idiyappam

Most of the south indians makes this dish called as idiyappam or nool puttu or stringhopper. This is generally made of fine roasted rice flour, but this time I tried with raagi flour only to make it more nutritious and assure you that it was tasty too.. I made coconut milk sweetened with jaggery and flavoured with cardamom powder to go along with it but would honestly suggest you to make some spicy veg or non veg side dishes to go with it, may be something like a veg stew or any masala curry.

Following is the recipe for the same

Ingredients

Fine rice flour- 1 cup ( roasted)

Raagi flour - 1 1/2  cup ( roasted)

Hot water - as required

Method

Put the rice flour and raagi flour in a big bowl or big flat plate adding salt and two teaspoons of oil. Pour around two cups of hot water, mix it with a spoon, fork or a whisk. Let it rest for a while and then knead it softly adding more water ( now the water can be warm) until you get a soft not so watery dough. Use the idiyappam presser and press the dough through the nozzle to a greased plate. Repeat the same for the rest of the dough and then steam for about 8-10 minutes.

Serve it hot with your favourite side dish!!