Ragi Idiyappam / Finger Millet String Hoppers / Idiyappam Upma | Upma Recipes

I love Idiyappam or anything steamed. They are so light on your tummy and healthy for your body. And to make it more healthy I use whole grains in my steamed items. This Ragi idiyappam is one such thing which I totally enjoyed making. This tastes so good and is totally guilt-free. Also check out the other steamed entries I made and loved like Idli, Fenugreek Idli, Pidi Kozhukattai, Poorna Kozhukattai.

For the Idiyappam:
Ingredients:
Makes - about 16 Idiyappams
Ragi flour - 1/2 cup
Rice flour - 1/2 cup
Water - 1 cup
Salt - a pinch
Oil - 1/4 tsp
Needed: Idiyappam press
Method:
Boil water with salt and oil in a covered vessel. Sieve/mix the ragi flour and rice flour together. When the water comes to a rolling boil pour slowly to the flour mixture and mix continuously with a wooden spoon until all the flour comes together as a rough dough. Now sprinkle warm water if needed and mix so that there is no dry flour in the dough. Take the Murukky press/Idiyappam press with the idiyappam attachment. Stuff balls of this dough to the idiyappam maker and press away on a oiled idli plate. Repeat with the remaining dough and steam the idiyappam for 8-10 minutes.

For the Idiyappam Upma:
Ingredients:
Serves - 2
Idliyappam - 10
Onion - chopped - 1 cup
Green chilli - 1 or 2 - based on spice level
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a twig
Salt - to taste
Method:
Allow the steamed idiyappam to cool to room temperature. Scramble with your fingers. Heat oil in a non-stick kadai and add the mustard seeds and urad dhal. When the mustard seeds splutter add the the curry leaves and green chilli. After about a minute add the chopped onions and saute until it is soft. Now add the salt to taste and the scrambled idiyappams. Mix gently in medium heat until the idiyappam is heated through and absorbs the flavor from the onion mixture, about 5 mins. Remove from heat and serve hot with coconut chutney. Tastes great without any accompaniment too. This makes a healthy and quick to make breakfast or evening snack.

Other Possible Ideas to serve Idiyappam:
After the idiyappams are steamed, allow them to cool a little and try these varieties.
1. Idiyappam with coconut milk and sugar
2. Idiyappam with grated coconut, sugar and ghee - My childhood favorite
3. Idiyappam with Idli podi and gingelly oil - DH's favorite
4. Idiyappam with coconut chutney or Spicy Tomato chutney
5. Idiyappam with Vegetable Kurma or Paya

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Ragi Kaara Biscuits / Finger Millet Savory Cookies

Ragi or Finger Millet is a very healthy wholegrain rich is amino acids, protein and fibre. In India, Ragi is a widely used grain made into rotis, dosas, idlis, porridges (koozh), mudde and puttu. It is consumed for its wholesome goodness and it is a great energy producer. Being so good for health it is sometimes not desirable for the palate. But as you know all that is healthy can absolutely be made tasty too. And here comes the healthy and tasty ragi savory cookies. 

Ingredients:

Recipe adapted from Shanavi's space
Ragi flour / Finger Miller flour - 3/4 cup
Wheat flour - 3/4 cup
Sugar - 1 tbsp
Baking powder - 1 tsp
Salt - 3/4 tsp
Butter - 1/2 cup + 1 tbsp (or margarine/shortening)
Plain Yogurt - 3 tbsp
Green chillies - 3 or 4 - chopped fine
Basil leaves - from 4 twigs - chopped fine (Can use any herb like mint/cilantro/parsley)

Method:

Preheat the oven to 400F. Line a cookie sheet with parchment paper. Sieve the flours, sugar, salt and baking powder. Whisk the butter until light and add the chopped green chillies, basil and yogurt. Add the flour mixture slowly, while still running the hand mixer on low speed. When it comes together, knead to a soft dough with your hands. Divide the dough into 4 parts. Flour a board and roll the dough to a 1/4" thickness. Use a cookie cutter to cut into desired shape. Transfer to the cookie sheet and place with 1/2 " distance. Repeat for the rest of the dough. Bake the cookies for 15 to 20 mins or until the edges are brown. Mine took 18 mins. Transfer to a cooling rack. When cooled, store in an air tight container. Perfect accompaniment for tea/coffee.

Sending these scrumptious and delicious cookies to Kiran's Cooking with Whole Foods-Finger Millet event hosted by Denny of Oh Taste N See, Healing Foods - Whole Grains event by Siri guest hosted by Simona, Let's Cook - Breaktime Snacks event by Radhika and to Only - Baked event by Pari guest hosted by Harini-Jaya of Tamalapaku.

Also sending my Ragi Dosa to CWF - Ragi and Healing Foods - Whole grains event

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Ragi dosa | Idli Dosa Recipes

Ragi or Finger millet is a healthy whole grain. This dosa can be prepared when you want to try something new but also quick and easy. If you have very little dosa batter and wouldn't be able to make a meal for a family this is a good option to use it up.

Ingredients:

Yields - 10-12 dosas
Soaking time - 15 mins.
Preparation time - 15 mins
Ragi flour - 2 cups
Rice flour - 1 cup
Idli/dosa batter - 1/2 cup
Salt - to taste
Onion - 1/2 of a big onion chopped and sauted in 1 tsp of oil for 5 mins
Oil for dosas
To grind:
Fennel seeds/Saunf/Sombu - 1/2 tsp
Garlic - 2-3 cloves
Green chilli (small) - 3 nos
Method:
Mix the ragi flour and rice flour with 2 and 1/2 cups of water and set aside for 15 - 30 mins. Make a fine paste of the ingredients under to grind.
Now add the onions, salt, ground paste and the dosa batter to the ragi batter.
Heat a tawa and make ragi dosas as we would for regular dosas. Can be thin as a dosa or bit thick like oothappams. Drizzle oil and flip the dosa after a minute. Try to flip the dosa before the top starts to dry out. Goes well with coconut chutney.

Sending my Ragi Dosa to CWF - Ragi and Healing Foods - Whole grains event.

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