Ingredients
- Ragi flour (finger millet): 1 cup
- Rice flour: ¼ cup
- Hot water: as needed for kneading
- Salt: to taste
- Mixed vegetables (carrot, beans, peas, capsicum – finely chopped): 1 cup
- Oil: 2 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 6-8
- Green chilies (slit): 1-2
- Onion (finely chopped): 1 small
- Ginger (grated): ½ tsp
- Turmeric powder: ¼ tsp
- Salt: to taste
- Fresh coriander leaves: for garnish
Preparation
In a bowl, mix ragi flour, rice flour, and salt. Gradually add hot water and knead into a smooth, soft dough.
Grease an idiyappam press or sev maker with oil. Fill it with the dough.
Press the dough into thin noodles onto greased idli plates or a steamer tray. Steam for 8-10 minutes. Remove and keep aside.
Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and green chilies, sauté for a few seconds.
Add chopped onion and ginger, sauté until translucent.
Add mixed vegetables, turmeric powder, and salt. Cook on medium heat until the vegetables are tender.
Add the steamed ragi idiyappam to the vegetables and mix gently to combine. Cook for 2-3 minutes.
Garnish with fresh coriander leaves and serve hot with coconut chutney or tomato chutney.
Servings: serves 2-3 people.
Notes:
- Adjust the spice level by adding more green chilies or a dash of red chili powder.
- Use other vegetables like corn, broccoli, or spinach for variation.
- If you don’t have an idiyappam press, roll the dough into small balls, flatten, and steam as dumplings.
