Ragi idiyappam is a delicious gluten-free breakfast that can be prepared in a jiffy using instant finger millet noodles. It is an ideal breakfast for weight watchers as it aids in weight loss. Finger millets can be included into the children, women & old people’s diet as they are rich in calcium and iron.
It is a good practice to add tomatoes & bell peppers while cooking or just sprinkle lemon juice before serving an iron-rich food, this helps our body absorb iron completely, (ie.) iron is fully absorbed by our body only in the presence of Vitamin C.
Please find below the recipe for sweet & spicy ragi idiappam:
Time Taken: 30 min
Instant Ragi Noodles – 500 g
For sweet idiappam:
- Ghee – 1 tsp
- Coconut meat – 1/4
- Cardamom – 1 No.
- Golden caster sugar – 1/2 cup
- Cashews – 10 Nos
For spicy idiappam:
- Oil – 1 tbsp
- Onion – 1 No.
- Green pepper (kudamilagai) – 1 No.
- Fresh peas (pachai pattani) – 1/4 cup
- Green chillies – 3 Nos.
- Tomato – 1 No
- Lemon juice – 1 tsp
- Salt – 3/4 tsp
- Soak instant ragi noodles in water for 5 min.
- Steam them in a steamer for 8-10 min, take 2 equal portions of steamed ragi noodles in 2 bowls & keep them aside.
- Heat a small pan with ghee in medium low flame, fry cashews and keep them aside.
- Grind coconut & cardamon into a powder.
- Add ground coconut & caster sugar into steamed noodles.
- Mix them well with a wooden spatula.
- Garnish with roasted cashews & serve sweet ragi idiappam.
- Boil fresh peas & keep aside.
- Chop onion, green pepper & tomato into small cubes.
- Slit green chillies into halves.
- Heat a pan with oil in medium flame, add onion & slit chillies and saute till onion turn translucent.
- Add green peppers and saute for a minute.
- Add tomatoes and saute till moisture is absorbed.
- Add boiled peas & 1/4 tsp salt and mix well.
- Add steamed noodles and mix with all veggies.
- Add 1/2 tsp salt & lemon juice and mix evenly before transferring to a serving bowl.
- Serve spicy idiappam with onion raitha.
- If you are using sugar granules, reduce sugar by half, (ie.) use 1/4 cup of sugar granules.
- You can also garnish spicy idiappam with coriander leaves or coconut gratings.