Sprouted Finger millet Idiyappam:
Ingredients:
- Sprouted ragi flour – 1 cup
- Plain idiyappam flour – 1 cup
- Rolling boil water – 3 ½ – 4 cups
- Salt – as req
- Coconut oil – 2 tsp
Procedure:
- Boil the water with required amount of salt and 2 tsp of coconut oil
- In a wide mixing bowl, add a cup of sprouted ragi flour along with a cup of plain idiyappam flour. Mix roughly
- Now pour the rolling boil water (little at a time) into the flour mixture. Mix gently with a wooden ladle. Add water accordingly until to form a mass dough and cover the dough with a damp cloth.
- Meanwhile grease the idiyappam molds and plates with some coconut oil.
- Once the dough is bare enough to handle, knead gently with your hands and take a small portion and place into the idiyappam mold and starts squeezing over the greased steamer plate and repeat the same to the rest of the dough.
- Now place the idiyappam squeezed plates into the steamer and steam it for about 5-8 mins.
- The healthy, tasty “SPROUTED RAGI IDIYAPPAM” is ready to serve. Serve with coconut milk or classic white kurma.
NOTE/TIP:
- Do not pour the water all at once, the dough become soggy.
- The water should be rolling boil that helps to cook the flour evenly.
- Adding coconut oil really enhance the idiyappam flavor.
