Ragi Idiyappam Kezhvaragu Sevai Recipe

Ragi Idiyappam sevai is a very easy to make healthy dish for breakfast,snack or dinner and the video tutorial is going to come soon. Recently we are hearing many threatening news about instant noodles. After that I realized making Ragi Idiyappam Sevai at home and succeeded in my very first attempt itself. I rarely use instant noodles but stopped buying it after learning this technique few months back. I stated in few recipes that ragi millet is my DH fav, even I love this ragi semiya/sev but never bought this in store after coming here.

While talking to my SIL, we were discussing the healthy benefits in it and then she suggested me to give a try at home. I am quite happy with the taste which exactly similar to store bought version. Weekly once I have started packing this semiya/Idiyappam/sevaai in kids and H lunch boxes. If you get whole ragi then powder it and try this idiyappam which makes even healthier, I also have homemade kambu/bajra flour using whole grain and sevai recipe as well do check here.

How to make Ragi Idiyappam Sevai

Method I

• Add flour in a wide mixing bowl.
• Boil 1 Cup of water with onion/red chilli and garlic, cumin seeds and salt (Pic 1) when starts boiling, filter (Pic 2) and add it immediately to the flour.
• The water should boil well if the filtered water is not hot enough again bring to boil.
• Now make a well in the flour and pour the very hot/boiling water in batches (Pic 3).

Ingredients for dough
Ragi Flour – 1 and 1/2 Cup
Water – 1 Cup to 2 Cups (Varies by method and recipe follows)
Salt – As Needed
Oil- 1/2 tsp
Garlic/Shallot/Red Chilli – 2 Each (Optional)
Cumin seeds – 1/2 tsp
For Tempering
Prepared/Steamed Ragi Sev
Oil – 1 Tbsp
Chopped Onion/Shallot – 1/2 Cup
Red Chilli or Green chilli – 1-2 Numbers
Curry Leaves – 1 Sprig
Channa/Urad dhal – 1 Tbsp each
Mustard Seeds – 1tsp

• Mix well with wooden spatula and when all flour gets the moisture, stop adding more water (Pic 4), check the below picture for the right consistency.
• You may not need all water but depends on the boiling temp I have given extra quantity, for 1 1/2 cup of flour 3/4 Cup + 2 Tbsp of water is what I exactly used).
• The right consistency is the flour changes color/wet enough and need be rolled together like a chapati dough (Pic 5).
• Now when you knead with your palms it should gather well without any crack/breaks(pic 5)…

• By this time the flour will be half cooked (Pic 1, step wise picture below) and dough should not be gooey..
• Add .5 tsp oil, You can rest the dough or press it when they are warm (easy to press) , either way works…
• Please check the NOTE section for more details.

Method II 

• Mix flour and 2 cups of water without lumps.
• Now bring to boil with little salt and cumin powder (and not seeds) if desired.
• Keep stirring and when all moisture goes off , then remove from heat.
• You can add few drops of oil (1/2tsp) right now…
• This method is like preparing kozhukattai/modak outer layer, so if need you can check this video.

(For Step wise Pictures Check the Lemon Kambu Sev I did in the same method)

Choose your convenient method, even if you get breaking sev in first method you can add few more tsp of water and follow the second method.

How to make Ragi Idiyappam Sevai

• The prepared dough should be stiff and not gooey.
• When dough cooled down, use sev press and press in circular motion over the idli plate Pic 7 above.
• Use cloth or grease the idli plates with little oil or use idiyappam maker shown in Pic 7, 8 , 9 & 10.
• Add necessary water to the idli pan and steam this pressed ragi idiyappam for 3-5 mins (Pic 9 & 10), this cooks soon mine took only 3 mins, but depends on the utensil make the time varies.
• Once its done it changes to nice brown color and no pale uncooked ragi flour should be there.
• Let them cool and apply oil to hands and gently split it randomly.
• Make tadka with mustard seeds, curry leaves, chana and urad dal, onion, chilis (refer video).
• Switch off the flame, add prepared steamed idiyappam, salt and gently mix it (refer notes for tips) with the pan heat.
• Serve hot with chutneys like shown in video or plain.

Video Tutorial

Notes

1. If the dough is not stiff do cook over stove till the moisture evaporates and become stiff.
2. If it breaks then it could because of either not used boiling water to mix or lack of water in the dough.
3. You can grease the idiyappam press with oil for easy handling.
4. I used pure home ground Millet flour alone but beginners can add of small portion of rice flour to get stiff idiyappam.
5. If using whole grain then to powder do follow procedure as I did in kambu sevai recipe.
6. Split the idiyappam when it’s completely cooled when you rush while it’s hot then there is chance to stick together.
7. Also while tempering/ seasoning except prepared idiappam do add rest of the ingredients and after removing from flame can gently mix the prepared sevai. This prevents too much breaking the homemade healthy idiappam.
8. If you are not sure about gently mixing it. Instead of stirring do flip the ingredients in the pan like we do for fried rice 😊.

More Ragi recipes at

Print

Ragi Idiyappam Sevai Recipe

Prep Time

15 mins

Cook Time

15 mins

 

Course: Appetizer, Main Course, Snack

Cuisine: Indian

Servings: 4 People

Author: Sangeetha Priya

Ingredients

For Dough

• 1.5 Cup Ragi Flour
• 1-2 Cups Water Varies by method
• Salt – As Needed
• 1/2 tsp Oil
• 2 Numbers Garlic/Shallot/Red Chilli Each Optional
• 1/2 tsp Cumin seeds

For Tempering

• Prepared/Steamed Ragi Sev
• 1 Tbsp Oil – 1 Tbsp
• 1/2 Cup Chopped Onion/Shallot
• 1-2 Numbers Red Chilli or Green chilli
• 1 Sprig Curry Leaves
• 1 Tbsp Chana/Urad dhal Each
• 1 tsp Mustard Seeds

Instructions

Method I

1. Add flour in a wide mixing bowl.
2. Boil 1 Cup of water with onion/red chilli and garlic, cumin seeds and salt (Pic 1) when starts boiling, filter (Pic 2) and add it immediately to the flour.
3. The water should boil well if the filtered water is not hot enough again bring to boil.
4. Now make a well in the flour and pour the very hot/boiling water in batches (Pic 3).
5. Mix well with wooden spatula and when all flour gets the moisture, stop adding more water (Pic 4), check the below picture for the right consistency.
6. You may not need all water but depends on the boiling temp I have given extra quantity, for 1 1/2 cup of flour 3/4 Cup + 2 Tbsp of water is what I exactly used).
7. The right consistency is the flour changes color/wet enough and need be rolled together like a chapati dough (Pic 5).
8. Now when you knead with your palms it should gather well without any crack/breaks(pic 5)…
9. By this time the flour will be half cooked (Pic 1, step wise picture below) and dough should not be gooey..
10. Add .5 tsp oil, You can rest the dough or press it when they are warm (easy to press) , either way works…
11. Please check the NOTE section for more details.

Method II

1. Mix flour and 2 cups of water without lumps.
2. Now bring to boil with little salt and cumin powder (and not seeds) if desired.
3. Keep stirring and when all moisture goes off , then remove from heat.
4. You can add few drops of oil (1/2tsp) right now…
5. This method is like preparing kozhukattai/modak outer layer.
6. The prepared dough should be stiff and not gooey.

Idiyappam Preparation

1. When dough cooled down, use sev press and press in circular motion over the idli plate Pic 7 above.
2. Use cloth or grease the idli plates with little oil or use idiyappam maker shown in Pic 7, 8 , 9 & 10.
3. Add necessary water to the idli pan and steam this pressed ragi idiyappam for 3-5 mins (Pic 9 & 10), this cooks soon mine took only 3 mins, but depends on the utensil make the time varies.
4. Once its done it changes to nice brown color and no pale uncooked ragi flour should be there.
5. Let them cool and apply oil to hands and gently split it randomly.
6. Make tadka with mustard seeds, curry leaves, chana and urad dal, onion, chilis (refer video).
7. Switch off the flame, add prepared steamed idiyappam, salt and gently mix it (refer notes for tips) with the pan heat.
8. Serve hot with chutneys like shown in video or plain.

Recipe Notes

1. If the dough is not stiff do cook over stove till the moisture evaporates and become stiff.
2. If it breaks then it could because of either not used boiling water to mix or lack of water in the dough.
3. You can grease the idiyappam press with oil for easy handling.
4. I used pure home ground Millet flour alone but beginners can add of small portion of rice flour to get stiff idiyappam.
5. If using whole grain then to powder do follow procedure as I did in kambu sevai recipe.
6. Split the idiyappam when it’s completely cooled when you rush while it’s hot then there is chance to stick together.
7. Also while tempering/ seasoning except prepared idiyappam do add rest of the ingredients and after removing from flame can gently mix the prepared sevai.
8. This prevents too much breaking the homemade healthy idiyappam.
   If you are not sure about gently mixing it. Instead of stirring do flip the ingredients in the pan like we do for fried rice 😊.