Heat water in a vessel by adding salt and oil.Once the water starts boiling add the rice and ragi flour in the centre and close the vessel with a lid and reduce the flame.
Cook for 7 to 8 mins.Then switch off the gas and mix the contents well. Try using wooden spatula to bare the heat.
When its little warm knead it well with hand.Then grease the idiyappam presser with oil and place a little quantity of this dough into it and squeeze it.
Collect all the idiyappams and place it in a greased idly plate. Then steam this in idly cooker for 7 to 8 mins.
This can be served by sprinkling coconut and palm sugar powder.
Can also be had with vegetable stew, coconut chutney or any other gravy.
Or Can be dunked in flavoured coconut milk. This flavoured milk can be prepared by adding elachi powder and palm sugar powder to the coconut milk.
