Instant Ragi Dosa | Ragi Dosai | Breakfast recipe

Instant Ragi dosa, a quick, healthy & tasty breakfast crepes made from the finger millet flour. When i had shared the recipe of ragi dosa made with fermented batter on fb, one of the reader shared the recipe for this instant version of ragi dosa that she used to prepare for years in her home, within the next few days, i tried this dosa for breakfast and we really like it and it became the regular menu for our morning routine.I love the crispy texture of this dosa and it's definitely a quick & healthy breakfast for your busy mornings. 
To get the crispy & lacey texture, unlike the regular dosa where the batter is poured into the tava and spread with laddle, here the batter should be pour over the hot tava just like rava dosa. 

Instant Ragi Dosa

Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 6 dosa 
Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients
Ragi flour - 1/2 cup
Wheat flour - 1/4 cup
Salt - to taste
Onion(chopped) - 1(small)
Water - as needed
Oil - for drizzling on dosa 

Procedure

Take the ragi flour, wheat flour & salt in a bowl, mix it well. Then add the onions and mix together with the flour.Add water slowly into the flour and mix it well without any lumps.The batter should be thin like the rava dosa batter.Heat the dosa tava, grease it with oil and pour the batter evenly on the tava, drizzle some oil on the sides and cook on both sides.Healthy & tasty Ragi Dosa is ready.Serve it with sambar and/or chutney & podi.

Notes:

• Depends on the quality of the flour, you may need more or less water.
• Instead of mixing onions with the batter, you can spread the onions evenly on tava before pouring the batter for each dosa just like onion rava dosa.
• Here i have added only onions, but you can add any or all of the ingredients like chopped green chili, curry leaves, coriander leaves and cumin seed for extra flavoring.
  

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Ragi Idiyappam | Kezhvaragu Idiyappam | Finger Millet Idiyappam

Ragi Idiyappam, an healthy string hoppers made from finger millet flour. If you have follow my blog regularly, you would have know by this time that how much i like idiyappam.

I love all kind of idiyappams that are made from rice flour, wheat flour, beetroot or the one made from rice batter.This ragi idiyappam is the latest additions to my idiyappam list. I have tried this many times with different proportion of ragi & rice flour or sometimes even without rice flour. Each one has slight difference in taste and texture. 
Here i'm sharing the recipe of ragi idiyappam which i like the most both taste & texture wise.Use this as a guide and change the proportion as per your liking. I like this idiyappam with grated coconut & sugar. But you can also have it with sambar and/or even with coconut chutney also, that too tastes equally good.

Ragi Idiyappam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ragi Idiyappam, Kezhvaragu Idiyappam, Finger millet Idiyappam, Millet Idiyappam Ragi Idiyappam, an healthy string hoppers made from finger millet flour..

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ragi flour - 3/4 cup
Rice flour - 1/4 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste

Procedure

Take the rice flour, ragi flour, salt  in a bowl, mix it well, then add the oil and give a good mix. Heat the water in a sauce pan and bring into boil, immediately pour the hot water into the flour and mix it vigorously. 

Once the flour became a single mass, cover it with lid and set aside for 10 mins. After 10 mins when the dough comes to hand bearable temperature, make a smooth dough .

Take a small portion of dough and make it as log. Fill the idiyappam maker with the dough.

Squeeze the idiyappam on greased idli plate.

Place it on steamer and cook it in steam for 6-8 mins. 

Tada, Ragi Idiyappam is ready to serve. 

Related: How to make Ragi Puttu 

Related: How to make Ragi Roti/Chapati

Notes:

• Depends on the flour quality,you may need more or less water,so always boil extra 1/4 of water.
• Add little by little of water into flour. If you add more water, then the idiyappam will be sticky. 
• Sesame oil gives wonderful aroma and i used the same for greasing the plate too.
• Instead of idli plate, you can steam it in idiyappam plate too.
  

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Rice Flour Idiyappam | Idiyappam with store bought rice flour | String Hoppers

Idiyappam, a rice noodles also known as nool puttu or string hoppers originated from south Indian states of Tamilandu & Kerala. I have already posted the traditional way of making idiyappam recipe. It's a lengthy process, first it requires soaking the rice,  then grinding  the rice as batter & finally sauteing the batter into dough  and also in that method, you can't make it instantly. Although, for me, that's the best taste idiyappam, but sometimes we need an instant and quick to make version, right? That's when this recipe comes handy. With the good quality rice flour, we can almost recreate the traditional idiyappam taste in this recipe. 

So, i'm here sharing the idiyappam recipe with store bought rice flour. It's so quick and easy to make, within 15 mins, you can make the first batch of idiyappam from the start. It's my favorite way of making idiyappam when i'm pressed for time and still wanna eat idiyappam. 

Before moving to the recipe , let's check out on some FAQ! 

Why is my idiyappam dough hard to squeeze? 

Dry dough makes it hard to reason. There are a couple of reason for dry dough

• There is not enough water in the dough.
• Don't let the dough sit for longer time, with time, the dough becomes dry and it's difficult to squeeze

Why does my idiyappam break when squeezed ? 

Soft dough is easy to squeeze without any breakage.  So, use good quality rice flour which is super fine. If the rice flour is super fine, then it's almost cooked when hot water is added into it and makes the dough super soft. 

What do you eat with idiyappam? 

Idiyappam tastes simply awesome with plain sugar and freshly grated coconut. For a vegetarian side dish, i would recommend sothi(a coconut milk veg stew), salna, kurma or even tiffin sambar also tastes good. For non-vegetarian side dish, i like to have with mutton / chicken kulambu.

 

Rice flour idiyappam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
How to make idiyappam,idiyappam from rice flour, rice flour idiyappam,nool puttu,string hoppers,homemade idiyappam,breakfast, idiyappam from store bought rice flour Idiyappam, a rice noodles also known as nool puttu or string hoppers originated from south indian states of Tamilandu & Kerala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice Flour - 1 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste

Procedure

Heat the water in a sauce pan along with salt and oil.

When the water is about to come to boil, switch off the flame and remove from heat. Measure & take the flour in a bowl,add the water little by little into the flour.

Mix it with spatula gently until all comes together. Now take the idiyappam maker, take a log of dough and add into the idiyappam maker.

Grease the idiyappam plate and squeeze the dough into place as concentric circles.

Steam it in the steamer for 6-8 mins.Remove the idiyappam plate from the steam and invert it, the idiyappam will fall off easily. Do the same for the remaining dough.

Tasty & soft idiyappam is ready to serve.We had it with white kurma & cardamom flavored coconut milk

Related: How to make Saravana Bhavan style white kurma 

Related: How to make Coconut Milk from fresh coconut

Notes:

• Depends on the flour quality,you may need more or less water,so always boil extra 1/4 of water.
• Add little by little of water into flour. If you add more water, then the idiyappam will be sticky. 
• Sesame oil gives wonderful aroma and i used the same for greasing the plate too.
• Instead of idiyappam plate, you can steam it in idli plate too.
• Once the idiyappam is cooked,  its color changed from bright white to pale white.
  

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Instant Rava Idli | Rava Idli | Mini Rava Idli

Rava Idli, a delicious idli recipe made from semolina/rava. It's one of my favorite dinner recipes and often makes them at weekend night. It's such an easy recipe and can make them in minutes from scratch. 

Unlike the regular idli, rava idli can be made instantly without any fermentation. It's believed that rava idli was invented by MTR food chains when there was a scarcity of rice around world war II time and now the rava idli mix is  one of their popular ready made mixes all around the world. 

Before moving on to the recipe, let's check out all the FAQ!!! 

What type of rava works for rava idli ?

You can use any fine variety of rava. I have been using the normal rava that we use to make upma for this idli and it works like a charm every time. 

Do I need to roast the rava ? 

Yes. But if you already have the roasted rava from the store, no need to roast it again. Just temper the spices and add along with rava

What's eno salt ?

Fruit salt is commonly sold under the brand name "Eno". It's one of the leavening agents used in cooking. It gives the same effect as baking soda/powder in the cooking.

Is there any substitute for eno salt ?

Yes, of course. Like said previously, it's one of the leavening agents, so instead of eno salt, you can use baking soda along with some lemon juice. I have used them often and it yields the same result. For 1 tsp of eno salt, 1/2 tsp of baking soda with 1 tsp of lemon juice is enough.

Related : How to make Instant Crispy Rava Dosa

How to steam this rava idli if I have idli plate with holes ?   

Most of the traditional idli making pots have idli plates with holes. So we used to spread the cloth on the plate for making traditional idlis. But for these rava idli, using cloth doesn't work. So i used to cover the holes gently with some grated carrot and some roasted cashews and pour the batter on top of it. Additionally place the idli platter once the water comes to boil, that way the steam starts to cook the idli immediately and the batter doesn't leak through the hole. 

Any other tips for beginners 

Unlike many other indian recipes, it doesn't work with eyeball measurements :-) . So please measure the ingredients for this recipe. You can use whatever the measurement cups you have, the ratio of rava, curd and water  is 1:1/2:2.

Salt and the tempering ingredients can be adjusted to your taste. 

Related : How to make Peanut Chutney

Updated Dec 2018:

Now i have been following this recipe for years and it gives such a soft & spongy idli every SINGLE time, recently i have clicked some pictures to update here. In that, i haven't used the mini idli plate, used the regular idli plate and also added some grated carrot on the each mold of idli plate before pouring the idli batter for some bright colors, it's totally optional.

Instant Rava Idli

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Rava idli, Instant Rava idli, Semolina idli, Instant idli,Tamilnadu rava idli Rava Idli, an instant idli made from semolina/rava. It's one of my favorite dinner recipes and often makes them at weekend night.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rava/Semolina - 1 cup
Curd - 1/2 cup
Water - 1/2 + 1/2  cup(approx)
Salt - 1/2 tbsp (approx)
Eno salt - 1 tsp *
Oil -1 tsp for greasing

Grated Carrot - 1 tbsp (optional)

To Temper
Cashew - 1tsp (broken)
Channa Dal - 1tsp
Grated Ginger - 1 tsp
Mustard & urad dal - 1/2 tsp
Green chili - 1 finely chopped
Curry leaves - few
Oil - 1tsp
* Instead of eno salt, you can use baking soda too. For 1 tsp of eno salt, 1/2 tsp of baking soda is enough and it yields the same result.

Procedure

Keep everything ready for tempering . Heat oil in a pan and add the ingredients listed under "To Temper" one by one and saute it well.
Then add the semolina and saute it well for 5 mins and collect it in a bowl. Dont change the color of the rava.

Now add 1/2 cup of water and curd along with salt in to rava mixture and allow it to soak for 15 mins.

After 15 mins, the water will be absorbed, so add the remaining 1/2 cup of water along with eno salt /baking soda & lemon juice and make a thick batter.Grease the idly mould(i used mini  idly mould here, regular idli mould also works) with oil and add few grated carrot(if you're using) & then pour the batter.

Cook it in steamer for 8-10 mins or until the tooth pick inserted in center comes out clean.
Remove the mould from steamer and let it sit for 2 mins and then remove the idly from the mould using spoon.

Tasty and spongy rava idly is ready. Serve it with your favorite chutney and/or sambar. 

For quick video recipe of rava idli, check out my IG reel

Related : Side dishes for idli and dosa recipes

Related : More breakfast/ dinner Recipes

Notes:

• You can add regular eno salt along with  tsp of lemon juice instead of lemon flavor one.
• If you like, you can add grated carrot too.
• Don't take the idly from the mould immediately, give some 2 mins resting time, so that it comes out clean.
• I used regular rava,you can use idly rava too.But be careful in adding water. 
• Add Eno salt/baking soda just before cooking.

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