Nachni Semiya or Ragi idiyappam or Ragi Nool Puttu is a healthy steamed dish made with Finger Millet. Make this for your breakfast or dinner with any side dish for a delicious meal.
Finger Millet or Ragi is also called as Nachni in Hindi. We use Ragi flour very frequently as Ragi Sangati. I also make porridge sometimes. However, the idea to make Idiyappam came when I had to plan for N in the A to Z Indian Steamed Dishes.
I love Idiyappam and when I am not making it, we mostly order it. So I was so looking forward to making this.
These ragi Idiyappam came out very good and I enjoyed it so much with coconut and sugar.
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Ingredients
This dish is a simple one with just one main ingredient mixed with little of other necessary ingredients like oil and salt in water. So make sure you have the flour ready before setting out to make the sevai.
Ragi / Finger Millet Flour - I make this Idiyappam with just ragi flour and it is so healthy and a good alternate to rice based Idiyappam.
Water - I have used 1.5 cups of water. Depending on your flour, you may have to start with 1 cup and increase or adjust as per how it
Salt - We just add just enough salt as we can make a sweet dish or a savory dish with this Idiyappams
Cooking Oil - I have used oil while cooking it and also while kneading the dough. I have used only a teaspoon totally.
See recipe card for quantities.
Instructions
We are using only Ragi flour to make this sevai, so make sure you dry roast the flour until aromatic, else the Idiyappam will smell raw.
Heat a nonstick pan and dry roast the ragi flour on low flame till a nice aroma comes. It takes about 3-4 minutes.
In another pan, bring the water to a boil. Add salt and oil to it.
When it starts to a rolling boil, add the flour and quickly mix it well until incorporated.
Cover and keep it aside for 10 mins.
Using a spoon, knead the dough until you can handle the heat.
Grease your palm and knead well until the dough becomes smooth.
Take the idiyappam press and grease it with oil.
I used my idli plates, so grease it well.
Fill the Idli steamer with water.
Meanwhile, place banana leaves on the molds.
Divide the dough into equal balls, and fill it into the press.
Over the plate, press the prepared dough inside the idiyappam press.
Press in a circular motion onto the idli plates. Make sure you spread your hand in a wide circle, else everything will fall in the same spot.
Stack the plates and place them inside the big pot. Steam for about 10 minutes.
Remove the leftover dough from the press, grease if required, and repeat until all done.
Once steaming is done, allow it to stand for 10 minutes.
How to serving Ragi Idiyappam
If you have a sweet tooth, enjoy these warm idiyappms with some freshly grated coconut, a sprinkle of cardamom powder and some sugar.
If you are a spice lover, enjoy it with any curries like coconut milk chutney, kurma, stew etc.
I mostly make it with fresh coconut and sugar.
Substitutions & Variations
If you want, you can mix in some amount of rice flour along with Ragi flour too.
We can also make Ragi Sevai with this. So once the Ragi Nool Puttu cools down, you can do a tempering with mustard seeds, urad dal, dry red chilies and curry leaves. The crumbled idiyappam is tossed with the seasoning.
Equipment
For making the Ragi Nool Puttu, we need a steamer to steam the pressed out Idiyappam.
We need a Idiyappam press to make the moulds.
A saucepan and ladle to mix and make the dough.
Storage
The cooked Idiyappam will stay good for two days. Before serving, let it thaw and microwave for 5 minutes to a minute before serving.
Expert Tips
While roasting the flour, make sure you roast in on low flame.
After adding the flour to the water, quickly mix it well and cover with lid.
Once it cools down, knead it well. This way, the noodles will fall out well.
Recipe
Nachni Semiya | Ragi idiyappam | Ragi Nool Puttu
Equipment
- Streamer with Idli
- Idiyappam Press
Ingredients
- 1 cup Finger Millet Flour Ragi
- 1.5 cups Water
- 3/4 teaspoon salt
- 1 tsp Cooking Oil
Instructions
- Heat a nonstick pan and dry roast the ragi flour on low flame till a nice aroma comes. It takes about 3-4 minutes.
- In another pan, bring the water to a boil. Add salt and oil to it.
- When it starts to a rolling boil, add the flour and quickly mix it well until incorporated.
- Cover and keep it aside for 10 mins.
- Using a spoon, knead the dough until you can handle the heat.
- Grease your palm and knead well until the dough becomes smooth.
- Take the idiyappam press and grease it with oil.
- I used my idli plates, so grease it well.
- Fill the Idli steamer with water.
- Meanwhile, place banana leaves on the molds.
- Divide the dough into equal balls, and fill it into the press.
- Over the plate, press the prepared dough inside the idiyappam press.
- Press in a circular motion onto the idli plates. Make sure you spread your hand in a wide circle, else everything will fall in the same spot.
- Stack the plates and place them inside the big pot. Steam for about 10 minutes.
- Remove the leftover dough from the press, grease if required, and repeat until all done.
- Once steaming is done, allow it to stand for 10 minutes.
Nutrition
Vaishali says
I have always loved Iddiyapam , ragi ones of course are a healthy option . Do you serve them with currys also ?
Srivalli says
Yes Vaishali, these noodles can be served with curries as well..:)
Radha says
I love idiyappam and making it with ragi is awesome. The idiyappams have turned out great and this recipe is a keeper.