Ragi Idiyappam with Tirunelveli Sothi
Soft, steamed ragi (finger millet) idiyappam served with Tirunelveli-style sothi – a mild coconut milk and moong dal stew with vegetables. A wholesome, low-oil South Indian breakfast that suits diabetic-friendly and weight-loss meal plans.
Ingredients
For Ragi Idiyappam
- 1 cup ragi flour (finger millet flour)
- 1 tsp ghee
- salt (as required)
- 1 cup hot water (approximately, add gradually)
- oil (for greasing)
For Grinding (Sothi Masala)
- 1 tsp oil
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 3-4 garlic cloves
- 1 inch ginger
- 1-2 green chillies
For Tirunelveli Sothi
- 1 tsp oil
- 1/4 cup onion (chopped)
- 1 drumstick (cut into pieces)
- 1-2 carrots (cubed)
- 1 potato (cubed)
- salt (as required)
- 1 cup coconut milk (first addition)
- 1 cup moong dal (cooked)
- 1/2 cup coconut milk (second addition)
- 1/2 lemon (juice)
For Tempering
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal (split black gram)
- curry leaves (a few)
Instructions
Ragi Idiyappam
- Dry roast 1 cup ragi flour in a pan on low flame for 3 to 5 minutes, stirring continuously. Transfer to a bowl.
- Add salt and 1 tsp ghee to the roasted flour and mix well.
- Add hot water little by little, mixing with a spoon first, then knead into a soft, smooth dough.
- Fill the dough into a greased idiyappam press and press the strands onto a greased idli or steamer plate.
- Steam for 10 to 15 minutes until cooked.
Tirunelveli Sothi
- Heat 1 tsp oil and sauté the coriander seeds, cumin seeds, garlic, ginger and green chillies for a minute. Cool, add a little water and grind to a smooth paste.
- In another pan, heat 1 tsp oil and sauté the chopped onion. Add the drumstick, carrot and potato with salt and sauté for a minute.
- Pour in 1 cup coconut milk, cover and cook until the vegetables are soft.
- Add the ground masala paste and mix well. Then add the cooked moong dal and stir to combine.
- Add the remaining 1/2 cup coconut milk, heat through and switch off. Squeeze in the lemon juice.
- For tempering, heat 1 tsp oil, add mustard seeds, urad dal and curry leaves, and pour over the sothi.
- Serve the hot ragi idiyappam with the sothi.
Video
Notes
🥗 Nutrition per serving (approx.): Calories 195 kcal | Protein 4 g | Carbohydrates 30 g | Fat 4 g | Fibre 5 g
- Roast the ragi flour on low flame so it doesn’t burn.
- Use hot water to make the dough; it keeps the idiyappam soft.
- Add the final coconut milk at the end and don’t boil it hard, so it doesn’t split.
- Add lemon juice only after switching off the stove.
- Nutrition is per serving (about 1 cup idiyappam + 1/2 cup sothi), based on the values shown in the video.
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