Ragi Idiyappam sevai is very easy to make 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 flour and sevai recipe, check here.
Ingredients for Ragi Idiyappam sevai 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
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
How to make Ragi Idiyappam Sevai
- Boil 1 Cup of water with onion/red chilli and garlic, cumin seeds and salt when starts boiling, filter and add it immediately.
- The water should boil well, now make a well in the flour and pour the very hot/boiling water in batches.
- Mix well with wooden spatula and when all flour gets the moisture, stop adding more water, 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 not be rolled together like a chapathi dough.
- Now when you knead with your palms it should gather well without any crack/breaks…
- By this time the flour will be half cooked (Pic 1, step wise picture below) and dough should be slightly 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.
- Mix flour and 2 cups of water without lumps.
- Now bring to boil with little salt and cumin powder is desired.
- Keep stirring and when all moisture goes off , then remove from heat.
- You can add few drops of oil (1/2tsp) right now…
(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 u can add few more water and follow the second method.
- When dough cooled down, use sev press and press in circular motion over the idli plate Pic 2.
- Use cloth or grease the idli plates with little oil.
- Add necessary water to the idli pan and steam this pressed ragi idiyappam for 3-5 mins (Pic 2), this cooks soon mine took only 3 mins, but depends on the utensil make the time varies.