Mrs. Mano's Tamilnadu Delicacies - Part 3

[cdj]

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?