INGREDIENTS:
Ragi flour:1cup
Boiling water:Nearly 2cups
Salt-to taste
METHOD:
Fry the ragi flour till it gives a nice aroma in a slow flame.
Add salt to it
Add the boiling water till it becomes a solid dough.
Leave it for 2 minutes and then knead it to a smooth dough.
Squeeze it through a omapodi or idiyappam press.
Stem it till it is done.
Serve it with stew or chutney orany sambhar.
Lovely healthy idiyappam is ready.
This can be eaten by all age groups.For children it can be dressed with some grated coconut etc.
This entry goes to Wholesome wholegrain ragi in breakfast.and i am linking to Sanjeetha's link
This entry goes to cooking with whole food Ragi and also to kiran's cwf
Ragi flour:1cup
Boiling water:Nearly 2cups
Salt-to taste
METHOD:
Fry the ragi flour till it gives a nice aroma in a slow flame.
Add salt to it
Add the boiling water till it becomes a solid dough.
Leave it for 2 minutes and then knead it to a smooth dough.
Squeeze it through a omapodi or idiyappam press.
Stem it till it is done.
Serve it with stew or chutney orany sambhar.
Lovely healthy idiyappam is ready.
This can be eaten by all age groups.For children it can be dressed with some grated coconut etc.
This entry goes to Wholesome wholegrain ragi in breakfast.and i am linking to Sanjeetha's link
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Sorry Nimmi, I missed your email somehow and didnt notice it until now. Please accept my apologies. Your post has been added on the linky list on the announcement page.
ReplyDeletehttp://www.ohtastensee.com/2011/06/09/announcing-cooking-with-whole-foods-ragifinger-millet/
Do check out: http://www.ohtastensee.com/2011/08/01/announcing-serve-it-fried/
Thanks,Denny.