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Healthy and delicious steamed noodles made from nutritious ragi flour. This gluten-free South Indian classic is soft, light, and pairs wonderfully with sweet coconut milk or a savory curry for a wholesome breakfast or dinner.
For 4 servings
Prepare the Dough
Press the Idiyappam
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Healthy and delicious steamed noodles made from nutritious ragi flour. This gluten-free South Indian classic is soft, light, and pairs wonderfully with sweet coconut milk or a savory curry for a wholesome breakfast or dinner.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 276.98 calories per serving with 6.8g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dinner.
Steam to Perfection
Serve and Enjoy
Serve with a mixture of grated coconut, powdered jaggery or sugar, and a pinch of cardamom powder. A drizzle of ghee on top enhances the flavor.
After steaming, let the idiyappam cool slightly and gently separate the strands. Prepare a tempering of oil, mustard seeds, urad dal, curry leaves, and green chilies. Add the idiyappam strands and toss well. Finish with a squeeze of lemon juice.
You can make this recipe with other millet flours like jowar (sorghum) or bajra (pearl millet), or a combination of them for a multi-grain version.
Ragi is one of the best non-dairy sources of calcium, which is crucial for maintaining strong bones and teeth and preventing osteoporosis.
The low glycemic index of ragi helps in managing blood sugar levels by ensuring a slower release of glucose into the bloodstream.
The high fiber content aids in digestion, prevents constipation, and promotes a feeling of fullness, which can help with weight management.
This recipe is an excellent choice for individuals with celiac disease or gluten sensitivity, providing a nutritious and delicious grain alternative.
This usually happens due to incorrect dough consistency. The dough might have been too dry, or you may have used lukewarm water instead of boiling water. Ensure the dough is soft and pliable, and always use water that is at a rolling boil to partially cook the flour.
Yes, it is very healthy. Ragi (finger millet) is naturally gluten-free, rich in calcium, iron, and dietary fiber. It has a low glycemic index, making it an excellent choice for diabetics and those looking for a nutritious meal.
One serving of Ragi Idiyappam (approximately 3 pieces or 125g) contains around 240-260 calories, depending on the amount of oil and coconut used. It's a relatively low-calorie and filling dish.
It's incredibly versatile. For a sweet pairing, serve it with sweetened coconut milk or a mix of jaggery and coconut. For a savory meal, it pairs wonderfully with vegetable stew (ishtew), kadala curry (black chickpea curry), sambar, or any coconut-based gravy.
Store leftover idiyappam in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 3-5 minutes until soft and hot. Avoid microwaving as it can make them chewy.
While an idiyappam press is ideal, you can use a potato ricer with a fine-hole disc or a chakli/murukku press as an alternative. The texture might be slightly different, but it will still work.