26 February, 2019
Ragi and rice Phulka | ragi and rice idiyappam |
ರಾಗಿ ಹಿಟ್ಟು ಮತ್ತು ಅಕ್ಕಿ ಹಿಟ್ಟು ಫುಲ್ಕಾ | ರಾಗಿ ಹಿಟ್ಟು ಮತ್ತು ಅಕ್ಕಿ ಹಿಟ್ಟು ಇಡಿಯಪ್ಪಂ |
Like they make Phulka using the whole wheat flour here in north India, we, the south Indians also make phulka using ragi flour as well as rice flour.
The main difference between wheat flour phulka and these two is, we steam the flour (in both the types) to make phulka instead of just kneading it with the water. So when you steam the flour for making any of the phulka, ie either rice or ragi, you can also make steamed semiya idly/idiyappam/shavige idly using the same dough.
This is like two in one recipe and two or more side dishes can also be made to go with these two in one recipes. So today I’m here to share the recipe of the same.
Please have a look at some other similar/steamed recipes – carrot ottu shavige , sihi khara ottu shavige , Kuchhida sihi Kadubu , Kuchhida kadale-uddu khara kadubu , fresh green peas steamed Kadubu , heerekayi nuchhinunde , menthya soppina togari nuchhinunde , Unde huli , matwadi palya , avalakki/Poha nuchhinunde , togari tarakari nuchhinunde , instant matwadi palya , beetroot ragi mudde , ragi mudde
Ingredients : measuring cup used – 250 ml
- Ragi flour/Rice flour – 1 cup +1 tbsp
- Water – 1 cup + 3 tbsp (if it is ragi) & 1&1/4 cup + 3 tbsp (if it is rice)
- Salt – 1/8 tsp
- Ghee/oil – 1/2 tsp
PROCEDURE :
- Boil the water in a vessel by adding salt and ghee/oil
- Stir well 1 tbsp of flour in 3 tbsp of water and pour it to the boiling water and stir continuously for a minute
- Now turn the heat to low and add the flour all at once in the centre of the vessel and let it cook for 2 minutes on low heat only
- Now take a spatula and stir the mixture until it comes as a whole in the centre
- Turn off the heat and allow it become warm
- Transfer to a plate or parath and knead very well till it becomes soft, spongy and even textured
- Make portions and fill a portion in a squeezer and squeeze into the idly plates and steam them for 10 minutes and repeat the same with the remaining dough as well
- Remove from the plate and serve with any kind of chutney or kayi haalu/gasagase payasa
- Ragi shavige idly/ragi idiyappam
- Rice shavige idly/rice idiyappam
- Ragi Phulka/ragi ukkarisida(steamed) rotti
- Pinch the portions, role them into thin circles by dusting with ragi flour, roast them on the heated tawa on both the sides
- Rice Phulka/akki hittina(rice flour) ukkarisida (steamed) rotti
- Pinch the portions, role them into thin circles by dusting with rice flour, roast them on the heated tawa on both the sides
