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Ragi Shevai | Ragi Semige | Ragi Idiyappam | Ragi String Hoppers

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Healthy and Easy Finger millet Idiyappam ¦ Ragi Idiyappam ¦ Ragi Semige ¦ Ragi String hoppers ¦ is a healthy recipe. One can have it in anytime of the day.
Finger millet also known as Ragi/Nachni is one of the staple food in South India. It's power packed with lots of nutrients. Ragi contains fiber which aids in weight-loss and good for diabetic patients. This recipe is quick and easy and goes well with any spicy curry or spicy coconut chutney. Have it when it's hot.

We prepare rice shevai normally. This is the first time I tried preparing shevai with Ragi flour. Its healthy and about the taste, yum it was.



 Step by step method :

Dry roast ragi flour until the raw smell goes off. It took around 5-7 mins. (Make sure you wont brown it). Mix rice flour and salt. Switch off the flame. Allow it to cool a bit.


Now add water lil by lil to the flour mixture and mix well until it starts coming together. Now close with a lid and allow it to rest for 15 mins.


After 15 mins, add 1 tsp of oil and bring it together to form a soft dough.

Grease the shevai maker, and fill it with dough. (I used chakli maker with shevai mould)

Also grease the idli plates or idiyappam plates. Now using shevai maker make shevais directly on the plates.

Steam them in a steamer for 10 minutes.



Remove from the steam and serve hot with spicy coconut chutney.


Recipe Video:



Recipe Card :

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Ragi Shevai | Ragi Idiyappam | Ragi Semige | Ragi String Hoppers

Yield: 20 nos.( idli sized )
Author: Namitha Shenoy
Prep time: 20 MCook time: 10 MTotal time: 30 M
A traditional South Indian food consisting of ragi and rice flour pressed into noodle form and then steamed.

Ingredients:

  • Ragi flour – 2 cups
  • Rice flour – ½ cup
  • Water – 3 to 3½ cups approx.
  • Salt to taste
  • Coconut oil for greasing – 1 tbsp

Instructions:

  1. Dry roast ragi flour until the raw smell goes off. It took around 5-7 mins. (Make sure you wont brown it). Mix rice flour and salt. Switch off the flame. Allow it to cool a bit.
  2. Now add water little by little to the flour mixture and mix well until it starts coming together. Now close with a lid and allow it to rest for 15 mins.
  3. After 15 mins, add 1 tsp of oil and bring it together to form a soft dough.
  4. Grease the idiyappam maker, and fill it with dough. (I used chakli maker with sevaiyan mould)
  5. Also grease the idli plates or idiyappam plates. Now using idiyappam maker make idiyappam directly on the plates.
  6. Steam them in a steamer for 10 minutes.
  7. Remove from the steam and serve hot with spicy coconut chutney.

Notes:

If you feel that the dough is sticky, add little more rice flour.
Created using The Recipes Generator

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