Ragi Idiyappam – Finger Millet String Hoppers

Ragi idiyappam is tasty, healthy and nutritious. Ragi (finger millet) is a good source of calcium, protein and minerals.

The dough is pressed into fine strings, layered with fresh coconut and steamed – serve it sweet with milk and sugar, or savoury with vegetable stew.

Tips from the Ruchippura kitchen

• Use boiling water and mix the dough while it is still warm – it stays soft and presses easily.
• Lightly grease the idli plates so the idiyappam lifts off cleanly.
• Keep the dough covered while you work so it does not dry out.

Lakshmidevi Nair

Ragi Idiyappam (Finger Millet String Hoppers)

Soft, steamed ragi idiyappam made with finger millet and rice flour and layered with fresh coconut. A nutritious Kerala breakfast to serve with milk and sugar or vegetable stew.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1/2 cup ragi flour finger millet
• 1 cup raw rice flour
• 3 cups water
• 1 tsp ghee
• 1 cup grated coconut
• salt to taste

Method

 

1. Put the ragi flour and rice flour in a large bowl.
2. Bring the water to the boil with the salt.
3. Pour the hot water over the flour, add the ghee and mix well into a soft dough. Leave it to rest for a few minutes.
4. Fill the idiyappam (seva) press with the dough, a little at a time.
5. Sprinkle grated coconut on the idli plates and press the strings over it.
6. Steam for 5 minutes.
7. Serve with milk and sugar, or with vegetable stew.