This is a little different version from the regular rice idiyappam but not much difference in taste. I added a little rice flour to the ragi flour but only ragi flour can also be used. I have paired it with coconut milk sweetened with coconut palm sugar and vegetable kurma.
Ingredients:
1. Ragi flour, 1 cup.
2. Rice flour, 1/4 cup.
3. Salt, 1/4 teaspoon.
4. Water as per needed for the dough.
5. Oil, 1 tablespoon for greasing the surface of the idiyappam maker (achu).
Preparation:
Mix both the flours and roast them for 5 minutes until a good aroma comes from the flour. Meanwhile boil two cups of water and add the salt. Pour the water to the flour little by little and knead it into a soft pliable dough. A little bit of oil if needed. Grease the idiyappam maker or a murukku achu with the smallest holes for idiyappam and add small portions of the dough. Press the dough though the holes onto a steamer or idli plates and steam them for 15 minutes. Serve them with sweetened coconut milk or any spicy curries like vegetable or chicken or lamb kurma.
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