Ragi idiyappam | Kezhvaragu Idiyappam | Finger Millet String Hoppers | Ragi Recipes

Ragi idiyappam or Kezhvaragu Idiyappam or Finger millet String hoppers has become my family favorite now a days. My kids started loving it, when I explained the goodness of Ragi and I am surprised to see they didn't deny or complain about it. Do try out this healthy Ragi idiyappam recipe and comment. 

You can check other Ragi Recipes below

Ragi Koozh

Instant Ragi Dosa

Ragi Semiya Upma

Ragi Idiyappam

Preparation time: 15 min | Cook Time: 10 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients 

Ragi Flour - 2 cups

Rice flour - 1/2 cup ( idiyappam flour )

Boiling water - 4 to 5 cups ( + or - )

Oil - 2 tsp

Salt - as per taste

Sugar - as per taste and for garnishing 

Grated coconut - for garnishing 

Method

1. Take the correct amount of flours. Dry roast the Ragi flour for 5 to 6 min. 

2. Add the rice flour, mix with Ragi flour and again roast for just 3 min. Switch off the stove.  Allow to cool down. Add the salt and mix it. 

3. Add the boiling water little by little and keep on mixing the flours, until they become soft and pliable. Add the oil and mix. 

4. Take a handful portion of flour and fill the idiyappam mould or Sev press. ( I tried with idiyappam mould, but could not press it, so used the murukku sev press ).  

5. Press the mould on the idiyappam plates or idli plates. Steam cook them for 8 to 10 min. 

6. Once cooked, serve hot by sprinkling sugar and grated coconut.

Tasty and Healthy Ragi Idiyappam is ready. 

Notes:

1. Since the Ragi flour is bit coarse, I used the murukku sev press. 

2. Addition of grated coconut is purely optional. 

Instant Ragi Dosai | Ragi Recipes | Kezhvaragu Dosai | Finger Millet Recipes

As I already said in my Ragi Semiya Upma, I started preparing my Ragi recipes. So today I am here with Instant Ragi Dosa. This Dosa can be prepared in many different ways as per our taste. If you have Ragi flour in hand, this can be made in a jiffy. This one one of the easy way of preparing. My lil one also loved the taste and my hubby too said, he liked it very much. 

Some more Ragi recipes for your view...

Ragi Koozh

Ragi Semiya Upma

Instant Ragi Dosa

Preparation time: 08 min | Cook Time: 5 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients 

Ragi flour - 1 cup

Wheat flour - 1/4 cup

Rice flour - 1/4 cup
Onion - 1 (Chopped finely)

Green chillies - 2 (Chopped finely)

Cumin seeds - 1/4 tsp

Salt as per taste 

Curry leaves - few

Coriander leaves - few

Water - 2 cups ( + or - ) 

Method 

1. Mix the Ragi flour, rice flour, wheat flour and add the green chillies, curry leaves, onion, cumin seeds, salt and coriander leaves. Add water and mix it without any lumps and prepare as a dosa batter consistency.

2. In the Dosa pan, add a tsp of oil and add one spatula of batter and make a dosa form. When it got cooked, flip to the other side and cook.

3. Serve it with any spicy chutney or Tomato Thokku.

Yummy and healthy Ragi Dosa is Ready

Notes:

1. You can add crushed fresh black pepper as per your spice level. I didnt add, as I need to give for my kids.

2. If you have left over batter of idli or dosa, you can add 1 laddle full of that.

3. If you add more rice flour, your dosa will become crispy. For Soft dosa's replace rice flour with wheat flour itself.
4. My father said, we can add few drumstick leaves instead of curry leaves. 

Tags:Ragi Dosa, Ragi Dosai, Instant Ragi Dosa, Ragi Recipes, Kezhvaragu Dosa, Kezhvaragu Dosai, Kezhvaragu recipes, Finger millet Dosa, Finger millet recipes, Finger millet Dosai, Diabetic recipes, healthy Dosa

Ragi Semiya Upma | How to make Ragi Vermicelli Upma | Healthy Ragi Recipes | Easy Ragi Recipes

I am not a big fan of ragi flour dishes  other than Ragi Koozh. Actually I have a love hate relationship with Ragi. Sometimes I start cooking Ragi Dosa, Ragi upma, Ragi Puttu etc... and after sometime I start hating it. I don't why. Poor Ragi. Now again I started my liking towards Ragi and planned to prepare different recipes using this ingredient. So I start with this easy and spicy Ragi Semiya Upma. 

Other Breakfast recipes for you to check
Banana Kuzhipaniyaram
Podi Oothappam

Quinoa Idli

Semiya Upma

Oats Rawa Dosai

Vegetable Rice Sevai Upma

Minced Poori Recipe

Ragi Semiya Upma Recipe

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Breakfast | Recipe Cuisine: South Indian

Ingredients 

Ragi Semiya - 1 packet

Mustard seeds - 1/5 tsp

Urud dal - 1/4 tsp

Channa dal - 1/2 tsp

Curry leaves - 1 spring

Onion - 2 small sized (chopped finely)

Green chillis - 3 (chopped finely)

Ginger - 1/2 inch (chopped finely)

Garlic - 4 to 5 cloves ( chopped nicely )
Hing - 1/4 tsp

Salt - as per taste + 3/4 tsp while cooking the semiya

Coriander leaves - for garnishing 

Method

1. Add the uncooked Ragi Semiya to a big bowl and add 3/4tsp of salt. Add the boiling water, till it covers the Semiya fully. 

2. Now close the vessel and let it rest for 5 min. Leave it only for 5 min otherwise it might become so mushy. (Or check the instructions given in the packet)

3. Filter the content and keep aside. Now transfer the content to the Idli plates and steam cook for another 5 min as we cook the idlis. 

4. Remove from the idli cooker and allow to cool down. 

5. Now in a pan, add oil and when hot add the mustard seeds. When it splutters add the Urud dal, channa dal and curry leaves. When they turn light brown, add the onion, ginger, garlic and green chillies. Fry them nicely till the onions become translucent. Now add the cooked semiya.

6. Keep mixing the semiya till it gets mixed fully with other ingredients. This takes just 2 to 3 min.

7. Garnish with coriander leaves and serve hot with groundnut chutney.

Tags: Breakfast Recipes, Upma Recipes, Healthy Ragi Recipes, Ragi Semiya Recipes, Tiffin Recipes, Dinner Recipes, Kezhvaragu Semiya upma, Kezhvaragu Recipes, Ragi Semiya upma, Ragi Vermicelli Upma Recipes, Ragi Vermicelli Upma, How to make Ragi Semiya Upma, How to make Ragi Vermicelli Upma, Ragi Semiya Upma, How to make Vegetable Ragi Semiya Upma, How to make Vegetable Ragi Vermicelli Upma

Koozh | Ragi Koozh | Kezhvaragu Koozh | How to make Koozh | Aadi Koozh recipe

Koozh mostly the Raagi Koozh (Kezhvaragu koozh) is famous in Tamil Nadu that too in Aadi Month. It is distributed in Mariamman Temples as Prasadham. It is so healthy and makes the body cool. In my childhood days, i used to drink this and i love the taste. After a very long time, i want to prepare this and after i prepared, i just went back to my childhood days again.

How to make Ragi Koozh

Preparation time: 35 min (Exclude fermentation time - 8 hrs) | Cook Time: 30 min | Serves: 8

Recipe Category: Porridge | Recipe Cuisine: South Indian

Ingredients

To make Koozh

• Raagi flour - 2.5 cups
• Rice - 1/2 cup

To Serve

• Curd - 1 cup
• Onion - 1 Chopped
• Salt - as per taste

Method
1. Take the ragi flour. (Around 250 gms). Add enough water to the ragi flour.
2. Mix well without any lumps and soak overnight (upto 8 hours atleast). (It should be in Batter form)

3. Cook the rice as usual in a open vessel or in cooker. When the rice is 3/4th cooked, switch off the gas.

4. In a big Vessel, first add 2 cup of hot water and allow to boil. To this add the rice and the ragi batter. 

5. Keep on mixing the batter well, keeping the flame in between low to medium.

6. If the Koozh thickens, add some more hot water to it. Allow it to cook for 10 to 15 minutes or till the bubbles comes in the surface while boiling. Switch off the gas and allow to cool completely and the Koozh is ready. This can be preserved till 4 to 5 days when refrigerated.

To Serve

1. The Koozh will be in thick consistency.

2. In order to serve, take 1 cup of koozh and add 1 or 2 cup of water and make it a batter consistency.

3. To this add salt, onion and curd.

4. Serve it.

My old pictues

[I like the koozh taste without adding curd, so i didnt add it].