Ragi Idiyappam with Vegetable Stew

Ingredients

• 1 cup ragi (finger millet) flour
• 1 cup water
• Salt to taste
• 1 cup mixed vegetables (carrot, beans, potato), diced
• 1/2 cup thin coconut milk
• 1/4 tsp turmeric powder
• 1 small onion, sliced
• 4-5 curry leaves
• 1 tsp coconut oil

Preparation

1. 1Boil water with salt, stir in ragi flour to form a firm dough, and let it cool slightly.
2. 2Press the dough through an idiyappam press into steamer plates and steam for 8-10 minutes.
3. 3For the stew, saute onion and curry leaves in coconut oil, add vegetables and turmeric, and cook with a little water until tender.
4. 4Stir in coconut milk and simmer for 3-4 minutes without boiling hard.
5. 5Serve the idiyappam warm with the stew.

Nutrition Information

Approximate values per serving.

Health Context

Ragi is a low-glycaemic, high-fibre millet that supports steadier blood sugar than rice-based breakfasts, and the vegetable stew adds prebiotic fibre that feeds beneficial gut bacteria.

Alternatives

• Use thinner coconut milk, or less of it, for a lighter stew.
• Swap potato for extra beans or carrot to lower the starch load.
• Pair the stew with a multigrain dosa instead of idiyappam for variety.