Ragi idiyappam/Finger millet string hoppers

Ragi idiyappam - String hoppers are the south Indian version of noodles which are prepared usually with rice flour kneaded into a dough with warm water and squeezed into noodles with the help of a press. The noodles are then steamed and served with veg or non-veg curry or a stew. But this recipe uses ragi or finger millet in the place of rice flour. Ragi is a wonder grain that is a source of good carbs, calcium, iron and helps in weight loss and to overcome depression.

Ingredients:

Flours - Ready-made finger millet flour and raw rice flour are used. If using home made,  sieve the flours thoroughly to remove any unwanted particles which might block the holes of the Achu used. Ragi becomes chewy after cooking so I've added some rice flour.

Salt - Fine pink salt is used. White may also be used.

Water - for kneading.

Oils and fats - Sesame oil is used. Any oil can be used. Ghee also can be used.

Method:

Roast the flours.

Boil water with salt and oil.

Cook the flour in boiling water.

Knead the dough formed.

Fill the dough in the press.

Press the dough into noodles.

Steam.

Accompaniments:

Kurma, sambar goes well with the dish. My children prefer to have sweetened coconut milk.

Storage:

Store it in an airtight container in the fridge for a day or two.

Reheat:

Steam again before serving.

Variations:

• Use raw rice flour alone instead of ragi flour for the traditional classic idiyappam.

• Make similar idiyappam with yellow corn flour or Makka Chola maavu for corn idiyappam.

Substitution:

Use store-bought idiyappam flour instead of plain rice flour.

You may also try:

Chola thengai sevai

Makkachola milagu jeeraga sevai

Equipment’s used: Murukku press, large pan/Kadai, ladle, steamer.

Recipe:

Ragi string hoppers

Total time taken - 45 minutes

No. Of servings - 4

1 cup = 200 ml

Ingredients with measurements:

Ragi flour - 1.5 cup

Rice flour - 1/2 cup

Water - 2 cups

Fine salt - to taste

Sesame oil - 2 tsp

Directions with pics:

1. Sieve and dry roast the flours. Allow to cool down.

2. Boil water in a pan with salt and a tsp of oil added.

3. Add the roasted flours. Ensure that flour is does not pile up at the centre to avoid lumps. Stir with a ladle while adding flour to the boiling water. Cover and cook for 3 minutes.

4. When all the water gets absorbed, switch off the flame. Allow to cool a little.

5. When the dough is warm enough to handle, knead the dough till soft.

6. Make cylindrical balls from the dough and fill the press with the dough.

7. Squeeze the dough in the idiyappam plates starting from the inside squeezing in circular motion. Do not layer.

8. Repeat till the dough gets finished.

9. Steam the string hoppers. 

10. Allow to cool. transfer them to a plate.

Note:

• I felt ragi string hoppers is bit chewy after steaming so i added some rice flour. Avoid if you do not want to.
• If the water is not enough to make the dough, sprinkle 1/ 2 cup of warm water to the dough after switching off the flame, and try to knead..