How to make 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 & has featured on Mummy Ka Magic.
Main Ingredients : Finger millet (ragi / nachni) flour, Ghee (घी)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Nachni Idiappam checkout Ragi Idli, Instant Ragi Uttapam, Ragi Biscuits, Multigrain Cookies - SK Khazana . You can also find more Snacks and Starters recipes like Tandoori Chaat- Sk Khazana Cone Chaat Green Chana Chaat Dahi Idlis
Nachni Idiappam Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 51-60 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Nachni Idiappam Recipe
Finger millet (ragi / nachni) flour 1 cup
Ghee 1/2 tbsp + for greasing
Salt to taste
Tomato chutney to serve
Baby potatoes , peeled and tempered to serve
Method
Step 1
Boil 1 cup water in a deep non-stick pan, add ghee and salt and mix well.
Step 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.
Step 3
Grease the inner portion of chakli press with ghee.
Step 4
Transfer the cooked mixture into a bowl and spread it and let it cool down.
Step 5
Heat sufficient water in a steamer. Grease the idli moulds with ghee.
Step 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.
Step 7
Press the dough through the chakli press into greased moulds.
Step 8
Place the idli moulds in the steamer and steam for 8-10 minutes.
Step 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
