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Ragi Vattayappam

👉In a mixy jar add ragi flour, grated coconut, rice flakes, jaggery, salt, instant yeast, cardamom, water and grind it into fine consistency. Then pour into a bowl and wait for fermentation. If we put the bowl on top of a hot bowl it will ferment out within 1.5-2 hours. After fermenting spread ghee or butter in a plate and pour batter in to the plate filling half of it. Then steam it for 15-20 minutes. Soft and fluffy vattayappam ready.

ragi dosa

soak urad dal, ragi, fenugreek and poha for 4-5 hours . After 4-5 hours grind all together. After that pour all the batter into a bowl and mix it with hands for 5 minutes. Then ferment for 8-10 hours. After batter fermented add salt and mix well. Then make ragi dosa.

Ragi idiyappam

👉Add ragi powder, salt, and ghee to a bowl. Mix with hot water, starting with a spoon. Let it rest for 10 minutes, then knead into a dough-like consistency, similar to idiyappam dough. Pour the mixture into an idiyappam maker and shape into soft idiyappams. Steam for 5 minutes.

Ragi palappam

👉In a mixy jar add 2 cup ragi powder, 1 cup white rice flakes, 1/2cup grated coconut, 1/2 tsp yeast, 1 tsp salt, 2 tbsp sugar and 2 1/2 cup water to make smooth batter. Pour batter into a bowl. Cover and leave to ferment for 1 hour. Mix fermented batter well and make hoppers.
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