Nachni Idiappam

Ingredients 

• 1 cup finger millet (ragi /nachni) flour 
• ½ tablespoon ghee + for greasing
• Salt to taste 
• Tomato chutney for garnish
• Peeled and tempered baby potatoes for garnish

Method 

1. Boil 1 cup water in a deep non-stick pan. Add ghee and salt and mix well. 
2. Add nachni flour and mix well, stirring continuously till the mixture is smooth with no lumps. Cover and cook on low heat for 2-3 minutes 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 to let it cool down.
5. 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. 
6. Heat sufficient water in a steamer. Grease the idli moulds with ghee. 
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. Pour chutney in center of each idiyappam, and place the tempered potatoes in the centre of the nest. 
10. Serve immediately.