Ragi idiyappam / Ragi noolputtu / ராகி இடியாப்பம் / Kezvaragu idiyappam / finger millet recipe

INGRIDIENT
• 1 cup ragi flour / finger millet flour
• ▢1 cup water
• ▢1 tsp oil
• ▢1 tsp salt
Method

1. In a pan take 1 cup ragi flour.
2. roast on low flame for 5 minutes or until flour turns aromatic.
3. transfer the roasted flour to the large bowl and keep aside.
4. in a vessel take 1 cup water, 1 tsp oil and 1 tsp salt.
5. get the water to boil vigorously.
6. Now switch off the pan and add roasted ragi flour.
7. make a moist flour absorbing all the water.
8. rest for 3 minutes or until the dough cools slightly.
9. grease hands with oil and knead for 2 minutes.
10. a non-sticky dough will be formed.
11. now take small holed noodle mould and fix to the murukku maker.
12. 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.
13. tighten the lid and start preparing idiyappam on the plate by pressing in a circular motion.
14. Add grated coconut top on it . steam it for 10 minutes.
15. serve ragi idiyappam with coconut milk or jaggery.

Egg gravy – https://youtu.be/UFXQ5mN1YVI
Wheat dosa – https://youtu.be/n4-piYZ26wk
Vazhai poo poriyal – https://youtu.be/l5bvyD2o74E
Soya chunck manchurian – https://youtu.be/L4Mkv12-P68
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potato fry – https://youtu.be/mU8FxdrRO9s
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Mushroom gravy – https://youtu.be/M9RqywKze0U
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