Ragi Idiyappam with Tomato Gothsu

Press the Idiyappam

• Lightly grease your idli plates or steamer trays with a few drops of oil. You can also line them with small squares of banana leaf for added flavor.
• Take a portion of the warm dough and fill your idiyappam press (sevai maker). Choose the plate with small holes.
• Press the dough onto the greased plates in a circular motion, creating noodle-like mounds. Avoid making the mounds too thick or overlapping them excessively to ensure even cooking.

Steam to Perfection

• Pour about 1-2 inches of water into your steamer or pressure cooker (without the weight/whistle) and bring it to a boil.
• Carefully place the idiyappam plates inside the steamer.
• Cover the steamer and cook on medium-high heat for 10-12 minutes.
• The idiyappam is cooked when it appears firm, non-sticky, and has a glossy sheen. To check, touch it lightly; if no dough sticks to your finger, it's done.

Serve and Enjoy

• Turn off the heat and let the steamer rest for 2-3 minutes before opening the lid. This prevents the idiyappam from becoming soggy.
• Gently remove the idiyappam from the plates using a spatula or spoon.
• Garnish with fresh grated coconut if desired.
• Serve immediately with sweetened coconut milk, vegetable stew (ishtew), or kadala curry for an authentic South Indian meal.

Add Spices and Simmer

• Once the tomatoes are completely soft and mushy, add the turmeric powder and sambar powder.
• Sauté for one minute, stirring constantly, to cook the spices and remove their raw aroma.
• Pour in 1 cup of water and mix everything together thoroughly, scraping any bits from the bottom of the pan.
• Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 5-7 minutes. This allows the flavors to meld and the gravy to thicken.

Garnish and Serve

• Turn off the heat. Check for seasoning and add more salt if needed.
• Garnish with freshly chopped coriander leaves.
• Serve the Tomato Gothsu hot with soft idlis, crispy dosas, ven pongal, or upma.