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19th August 2010, 07:34 PM
#11
Ragi Idiyappam
Dear Mrs.Mano ( and Attnr):
I prepared Ragi idiyappam that came out as separate strings. I used the fine hole press and the dough was easier to press than the regular rice dough.
I used the ragi that was roasted and ground to a flour - brought back from India.
The rice flour(store bought) was dry roasted and added in the ratio 7:1 instead of 8:1 with boiling water was added.
Maybe we should try dry frying the store bought ragi flour for this. Can you let us know your opinion Mrs.Mano? And may I request suitable sides too?
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19th August 2010 07:34 PM
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