Ragi Idiyappam

As I have mentioned before,I have had more disasters in my kitchen than successes.Idiyappam has been one of those on/off success/disasters.I have helped amma in making idiyappams before and after marriage I had made it on my own too,I didn’t think it was a big deal,ever.Problem started few years back.Once I was making idiyappam for breakfast and I got white colored water coming out of the idiyappam press.The dough was not getting squeezed and it was a mess.A few attempts later,I declared my good ol’ press defective and asked amma to get me a new one,just like hers(which is a brass one).

I re-opened my idiyappam making attempts and the same saga continued..nothing came out of the press except water.Now I smile thinking about it,but once I even cried over it!!Amma decided to take control and asked me to make it under her guidance to see what mistake I was making.To my utter surprise,the idiyappam came out so easily from the press..all noodle-y shaped..I was very very confused as what could be wrong.

Amma felt I was using the wrong flour and suggested I take back some Idiyappam flour(which is basically roasted rice flour).I did and Voila..I was back to making softy and pretty idiyappams again!!I still don’t know whether it was my mistake or the flour’s!!
After the tremendous success I had,we have idiyappam on our breakfast menu at least once a week.I recently made Ragi idiyappams using a mix of ragi(finger millet) flour and rice flour.We liked the mild flavor of Ragi and I paired it up with Vaagu.

Ragi Idiyappam

Ingredients

Ragi flour – ¾ cup
Rice/Idiyappam flour – ½ cup
Salt to taste
Boiling water to make the dough – about 1- 1½ cups

Method

Mix the two flours and salt together.
Add boiling water little by little using a wooden spoon and mix well till it becomes a big lump. Close with a lid and let it cool down a bit.
When it is cool to touch,knead into a soft and smooth dough.
Slightly oil the idiyappam press and the idli mould.
Make idiyappams and steam in a steamer or pressure cooker(without the weight/whistle) for 15-20 minutes.
Allow it to cool a little bit before taking them off from the idli mould.Serve with Potato Ishtoo/stew or Vaagu.

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