Ragi Idiyappam

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Cooks in: 30 Minutes Serves: 2 People

Idiyappam is a famous Tamilnadu dish which can be had as breakfast, lunch or dinner! Generally, the cooked rice flour is made in to noodles and steamed. It can be served with kuruma, ishtu or sweetened coconut milk. I have used Ragi flour and Autolysis helps to get soft noodles . I served the idiyappam with ishtu, made of potatoes and sprouted fenugreek/methi seeds. Check OPOS section for the recipe.



  1. In a 2 ltr Pressure Cooker, add water, salt, oil and cook for a whistle on high heat.
  2. Immediately, release pressure carefully and mix in the ragi flour. Mix till it resembles like wet sand.
  3. Keep it covered with weight on for 20 minutes.
  4. Open, knead briefly after greasing the palms.
  5. Using the press, make thin strings on a greased plate or idli mould.
  6. Steam them for 2 to 3 minutes. Idiyappams are ready!
  7. Serve with your preferred side dish.

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  1. Came out perfect. Followed the same for little millet and barnyard millet flours mixed to form 1Cup. We loved both 🙂 Thanks VV mam 🙂

    1. Hi Visa,
      Thanks so much for sharing your experience. Your platter is so inviting and I ended up making them with MM flour! Thanks for validating the recipe!

  2. Hi Preethi,
    Thanks for trying and validating the recipe. Happy to know that your family enjoyed the millet idiyappam. Expecting more validations from you!

  3. Hi Viji tried bajra idiyappam following your ragi idiyappam recipe came out perfect n yumm everyone at home enjoyed idiyappam n loved the unique flavour of bajra looking forward to try more n more of your recipes

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