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Nachni Idiappam

Finger millet or nachni is very high in proteins and very good for growing children. When the idiappams resemble nests, the children will simply devour them without complaint This recipe is from FoodFood TV channel

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Nachni Idiappam
Main Ingredients Finger millet (ragi / nachni) flour, Ghee
Cuisine South Indian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Nachni Idiappam

  • 1 cup Finger millet (ragi / nachni) flour
  • 1/2 tbsp + for greasing Ghee
  • to taste Salt
  • to serve Tomato chutney
  • to serve Baby potatoes , peeled and tempered

Method

  1. Boil 1 cup water in a deep non-stick pan, add ghee and salt and mix well.
  2. Add finger millet flour and mix well, stirring continuously, till the mixture is smooth with no lumps. Cover and cook on low heat for 2-3 minutes or till mixture thickens and forms soft dough.
  3. Grease the inner portion of chakli press with ghee.
  4. Transfer the cooked mixture into a bowl and spread it and let it cool down.
  5. Heat sufficient water in a steamer. Grease the idli moulds with ghee.
  6. Grease your palms with ghee and knead the dough lightly. Divide the dough into 2 portions. Shape a portion into a cylinder and put it into the chakli press fitted with sev attachment.
  7. Press the dough through the chakli press into greased moulds.
  8. Place the idli moulds in the steamer and steam for 8-10 minutes.
  9. Arrange the idiyappams on individual serving plates, pour chutney in center of each idiyappam and place the tempered potatoes in the centre of the nest. Serve immediately.
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