• To make your own rice flour, soak the rice in water for 2 to 3 hours. Drain the water and allow the rice grains to dry. Then, grind the rice to a smooth powder and sift it through a fine sieve. Dry roast.
• Mix the dry-roasted ragi flour and rice flour in a large bowl.
• Gradually add hot water along with some salt and coconut oil to form a smooth, soft dough, ensuring it is neither too sticky nor too dry.
• Knead well for a uniform and smooth mixture.

Making Idiyappam:

• Fill the idiyappam maker with the dough and press onto a greased idli plate or steamer plate to form thin, noodle-like strings.
• Steam for 12–15 minutes over medium heat until they are soft but not mushy. Let them cool slightly before serving.

Sodhi Preparation:

• Rinse 100 g of yellow mung dal until the water runs clear, then cook in a pan with water until soft (15–20 minutes) or pressure cook for 3–4 whistles.
• While the dal is cooking, wash and chop 50 g each of carrot, potato, and drumstick leaves, and chop 200 g of tomato into small pieces. Boil them along with a pinch of turmeric and chili powder.
• In a large pot, add the cooked mung dal, boiled vegetables, and coconut milk, and bring to a boil, stirring well.
• Add coconut oil, ginger, and coriander leaves, then season with salt to taste. Remove from stove.

Serve the ragi idiyappam with the sodhi.

If you don’t have an idiyappam maker, you can still enjoy a traditional dish using similar ingredients by making ragi kozhukattai (dumplings). Here’s how:

• Combine the dry-roasted ragi flour and rice flour in a large bowl.
• In a deep pan or kadai, heat 1 tablespoon of coconut oil or ghee. Add the mustard seeds, urad dal, and red chili pieces, and fry lightly. Then add chopped cabbage and curry leaves. Add salt to taste. Lightly fry.
• Add 500 ml of water and bring to a boil. Gradually add the flour mixture and stir to form a dough, ensuring it is neither too mushy nor too dry.
• Let it cool slightly.

Shape the Dumplings:

• Shape small portions of the dough with your hands into ovals.
• Steam for 12–15 minutes over medium heat until they are soft but not mushy. Let them cool slightly before serving.

Steam the Dumplings:

• Grease a steaming tray lightly with coconut oil.
• Place the dumplings on the tray, ensuring they do not touch each other.
• Steam for 15–20 minutes, until firm and cooked through. Test with a skewer; it should come out clean.

Serve warm with sodhi.