Steamed Ragi Idiyappam or Finger millet string hoppers

Steamed Ragi Idiappam or Finger millet string hoppers:

One of these days during tea time my friends and I was discussing about healthy foods/ diet- that’s when I remembered how my sis in  law and I used to powder ragi at home for the little ones when they were toddlers. We used to make ragi porridge with milk for them.

My doctors used to tell me that ragi is easy to digest since it has fiber which helps to in fact reduce weight, control cholesterol, acts as an anti-aging agent and many more.

My kids now dislike ragi in the form of porridge. Since then I have been trying my hand at different dishes with ragi in it.

This recipe teaches you how to make ragi idiappam without oil. I generally prepare a dish called ‘sothi’ which is taught to me by my Sri Lankan sis in law or you can make vegetable korma.

Preparation time: approx 45 minutes

Serves 2  to 3 people


2 cup Ragi powder.

Water to mix

Salt to taste

1/2 spoon ghee or oil


Boil 4 cups of water.

In the mean time apply oil to the idiappam plates or idli plates. Boil 3 cups of water in idli cooker or pressure cooker. Keep this in slow flame. Let the water boil.

In a wide bowl add ragi powder, salt and 1/2 spoon ghee or oil. Mix this.

Add 1 cup of boiling water to ragi and mix it with a spatula. Again add boiling water little by little till it become a stiff dough. Mix the dough without any lumps with hands. Cover with a wet cloth.

Fill the idiappam press with this dough and press directly to idiappam plates or idli plates. Arrange the plates in the idiappam stand or idli stand.

Keep the idiappam stand inside idli cooker or pressure cooker. Cover with a lid. Steam cook for 10 to 14 minutes. If you are using pressure cooker do not use the weight.

When it is cooked open the cooker and wait for 5 minutes to cool down then remove from the plates .

Best when served hot.


Chitra's Photography
Chitra’s Photography

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