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Thursday, January 16, 2014

Ragi Idiyappam-Step By Step Pics

     Ragi Idiyappam /Ragi semiya/Ragi sevai is a healthy breakfast. Adding a decent amount of  ragi to our diets would do wonders for our health and nutrition. I try to include ragi in many forms like dosa,idiyappam etc.
     I do Poha upma,Lemon Semolinabath,Rava kichadi for breakfast .This recipe is with store bought ragi idiyappam . Its a tasty and simple dish for a weekday breakfast or for a simple dinner. Your breakfast or dinner will be ready in under 15 minutes.

ragi semiya

Preparation time:15 min(soaking and steaming)
Cooking time:5 minutes
Serves:2

Ingredients:
  • 1 pack of  Ragi Idiyappam( i used Anil ragi).
  • 1  large onion/vengayam
  • 2 green chilies/pacha milagai
  • Salt as required/uppu
  • 1 tbsp oil.
  • 2 tbsp buttermilk/mooru
To temper:
  • 1 tsp Mustard seeds/Kadugu
  • 1 tsp Urad dal/Ulutham paruppu
  • Few curry leaves(optional)/Karuvepilai.
Method:
  • Soak the ragi idiyappam for 5-8 min (don't make it soggy ,you will see the color change and it will turn soft)
  • Drain excess water.
  • Steam them in  idly pan for 10 min and set aside.
  • Heat the saute pan with 1 tbsp oil.
  • Temper it with items to temper.
Soaked and steamed idiyappam
  • Add onion and green chilies and saute until onions are translucent.
  • Add buttermilk and allow it to boil for a minute.
  • Switch off the flame and add the steamed ragi sevai.
Tempering the ragi sevai
  • Mix it well, take care not to break the sevai.
  • Enjoy your dinner.
ragi sevai

Note:
  • To me Anil ragi sevai is the best. If you use other brands then soak time varies, see the package instructions before making.
  • If you feel the ragi is soggy steam it for more time.
  • Allow the ragi to be soaked for sometime that is the secret of softest idiyappam.


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Linking it to 
Gayathris event
  Aathidhyam
NewUevent



13 comments:

  1. nice, healthy sevai. U said it right, we have to include more amount of millets in our diet.

    On-going event: South Indian cooking.

    ReplyDelete
    Replies
    1. Thanks for encouraging me everytime dear.

      Delete
  2. Somehow the popularity of raagi over here isn't that much, But strange that it was what I grew up eating. Mum makes all sort of dishes with it. I like the simple touch you added to the semiya and of course, I love anything spicy and with curry leaves.

    ReplyDelete
    Replies
    1. Thanks for encouraging me NAVA.Try this sometime

      Delete
  3. Healthy and also a comforting dish. easy to make in minutes.

    ReplyDelete
    Replies
    1. Yes lincy it i comforting dish ready in minutes

      Delete
  4. This looks like a very 'Virtuous' and tasty dinner indeed, and Raagi sounds like a very interesting and healthy grain. I wonder if it can be bought in the UK? Thanks so much for linking up to the Four Seasons Food challenge.

    ReplyDelete
    Replies
    1. This comes in small package like 200 grams and it is avaialble in most of the indian stores .Must be available in UK .

      Delete
  5. Wow this is really an healthy recipe very interesting one
    Sathya I would like to tell I am nominating you for the "Liebster award".. Please follow the link to grab your award
    http://resnastastyhome.blogspot.com/2014/01/liebster-awar-my-first-award.html

    ReplyDelete
  6. Hi dear, i have nomiated you for liebstar award, please collect them at my space

    ReplyDelete
  7. hmm.. thats indeed a healthy n tasty 1.. I too always use Anil ragi sevai. they come out well

    ReplyDelete

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