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You are here: Home / Easy Tiffin or Quick Dinner Recipes / Idiyappam Recipes / Ragi Idiyappam Kezhvaragu Sevai Recipe

Ragi Idiyappam Kezhvaragu Sevai Recipe

January 28, 2013 By Sangeetha Priya

Ragi Idiyappam Sevai Video Recipe
Ragi Idiyappam Sevai

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.

Jump to Recipe

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)

Ragi Idiyappam Sevai Video Recipe
Ragi Idiyappam Sevai

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

Ragi Recipes
Ragi Idiyappam
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 😊.

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Filed Under: Gluten Free Recipes, Healthy Recipes, Idiyappam Recipes, Kids and Infant Corner, Kongunadu Recipes, Millet Flour Recipes, Millet Recipes, Ragi Recipes, Traditional Kongu Foods Tagged With: Diabetics Corner, Finger millet string hoppers recipe, Gluten Free Recipes, gluten free step by step stepwise recipe of ragi semiya, Healthy Recipes, how to make ragi nool puttu video recipe, How to make ragi sevai at home, kelvaragu, kelvaragu idiyappam, kelvaragu sandhagai sandhagam recipe, kelvaragu sevai recipe, keppai, Kids n Infant Corner, kongunadu ragi sandhagai, Lunch Box Specials, Millet Recipes, Nitha Kitchen, ragi nool puttu, ragi semiya using ragi flour, Ragi/Fingermillet Recipes, sevaai recipe, Traditional Kongu Foods, Vegan and Diabetic friendly Finger Millet String Hoppers tempered with onion and chilis

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Reader Interactions

Comments

  1. innoxent boy

    October 13, 2017 at 7:42 am

    It would not be reasonable in the event that we compliment all the blog compositions yet not the creator. Incredible Work!
    rubyusers

  2. john sun

    September 26, 2017 at 10:22 am

    This is the thing that we call alleviating. Can't show signs of improvement than that.
    oil prices long island

  3. Poornima Porchelvan

    December 29, 2013 at 3:59 am

    Wow, very healthy tiffin recipe and i like your presentation and beautiful clicks too.

  4. WRANI

    October 23, 2013 at 3:39 pm

    Lovely recipe…Better to make our own sevai than to buy ready made ragi sevai.Thanks for the recipe. 🙂

  5. Princy Vinoth

    September 24, 2013 at 4:53 am

    This is so good.My daughter likes it.

  6. padma priya

    February 9, 2013 at 3:02 am

    Guilty free snack..good food for both kids and elders.
    Sai Padmapriya

  7. sangeethapriya

    February 4, 2013 at 7:28 pm

    Thanks all for stopping by, do try n you will like it for sure 🙂

  8. Maha Gadde

    January 30, 2013 at 3:42 am

    Looks delicious n awesome.very healthy

  9. Saraswathi Tharagaram

    January 30, 2013 at 3:29 am

    Very healthy sev and well done.

  10. Julie

    January 29, 2013 at 10:39 pm

    Tempting n healthy sev..yummy crispy snack!!
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

  11. Shailaja Reddy

    January 29, 2013 at 6:00 pm

    Healthy and tasty sev.

  12. Jay

    January 29, 2013 at 11:58 am

    wow..sounds amazing
    Tasty Appetite

  13. Priya

    January 29, 2013 at 11:09 am

    Healthy and one of my favourite food,love it.

  14. manju nardas

    January 29, 2013 at 3:57 am

    Nice Idea, Healthy n Yummy Snack.

  15. Sona S

    January 29, 2013 at 1:48 am

    Delicious and healthy sev.

    Spill the Spices

  16. Sangeetha

    January 28, 2013 at 11:00 pm

    Love string hoppers, with both rice & ragi…will try this for sure…thanks Sangee for sharing this healthy n easy recipe…neatly presented!

  17. Shanthi

    January 28, 2013 at 8:47 pm

    wonderful recipe…

  18. Sandhya Ramakrishnan

    January 28, 2013 at 8:04 pm

    Wow! This looks amaazing 🙂 I get Ragi flour in the Indian stores here, got to try this.

  19. Swathi Iyer

    January 28, 2013 at 6:48 pm

    Delicious ragi sevai it is healthy dish too.

  20. vrinda

    January 28, 2013 at 6:28 pm

    Never tried with ragi,will giv a try,,Sounds yumm

  21. Treatntrick Treat and Trick

    January 28, 2013 at 6:06 pm

    Perfect and healthy! Love that you used ragi flour…

  22. S.Menaga

    January 28, 2013 at 4:46 pm

    Nice post,homemade is always best!!

  23. divya

    January 28, 2013 at 3:18 pm

    Drooling here ….very healthy n tasty…

  24. Vidya Chandrahas

    January 28, 2013 at 2:10 pm

    Very healthy sev..looks very delicious.

  25. PT

    January 28, 2013 at 12:08 pm

    never tried making ragi sev dear.. healthy one..

  26. Asiya Omar

    January 28, 2013 at 11:51 am

    hey! looks great.

  27. Sharanya palanisshami (sara's TASTY BUDS)

    January 28, 2013 at 9:09 am

    i want to make this recipe for a long time……………. will try soon………….

  28. Vimitha Anand

    January 28, 2013 at 8:51 am

    Very healthy sev. Nice one

  29. WeR SAHM

    January 28, 2013 at 7:49 am

    very attractive color and healthy sevai with ragi

  30. Kaveri Venkatesh

    January 28, 2013 at 7:28 am

    Very healthy…looks good

  31. Sangeetha Nambi

    January 28, 2013 at 7:23 am

    Yummy and healthy one….
    http://recipe-excavator.blogspot.com

  32. Beena.stephy

    January 28, 2013 at 7:22 am

    Good post

  33. Sudha Sabarish

    January 28, 2013 at 7:12 am

    Healhty and yummy sevai.Perfect for breakfast.Having nice collections of recipe.

    http://sabdhaskitchen.blogspot.com/

  34. Ramya Krishnamurthy

    January 28, 2013 at 7:00 am

    really healthy one.so delicious

  35. Arthy Suman

    January 28, 2013 at 6:57 am

    Very healthy and tempting sev…

  36. Aruna Manikandan

    January 28, 2013 at 6:23 am

    Healthy and delicious sev, love it 🙂

  37. DivyaGCP

    January 28, 2013 at 6:19 am

    I used to make readymade ragi semiya. But we don't get that here sometimes in the Indian store.. I think its a cool idea to make sevai with ragi flour.. Will try this.. 🙂

Trackbacks

  1. Kambu Sevai Idiyappam using Whole grain Bajri | Lemon Kambu Sandhagai - Nitha Kitchen says:
    April 23, 2018 at 8:49 pm

    […] I posted Ragi Sev| String hopper recipe, you may think then what is the difference in posting again a recipe with Bajri/kambu? Today […]

  2. Classic Idiyappam Sandhagai | Instant String Hoppers with Panchamirtham and Coconut Milk - Nitha Kitchen says:
    April 23, 2018 at 6:41 pm

    […] savory version of this sev is also common in that function. I already have Lemon Kambu and Ragi Sev recipes but waited to prepare and record this version at Mom’s place :-). The pictures shown […]

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