RAGI / FINGER MILLET IDIAPPAM

Ingredients:

Ragi flour - 1 cup

Rice idiappam flour - 1 cup

Salt to taste

Hot boiling water - 1 1/2 cups

Preparation:

Mix together ragi flour, rice idiappam flour and salt very well.

Add boiling water 1/4 cup at a time and continuously mix to form a thick dough. If you need more water add little more or sometimes you need less. So be careful while mixing. The dough must be stiff to go through when presses and not loose.

Press through idiappam mould to idly plate or special idiappam plate and steam for about 10 minutes. 

Serve hot with any gravy or coconut milk sugar mix.

Note:
Plain ragi flour can also be used in the same method. But less water will be needed than with rice flour. Also this tastes better than the one with plain ragi flour.

If plain ragi flour is used then dry roast the flour till it releases good flavor before preparing.