Ragi Seva – Tempered Rice & Finger Millet String Hoppers

Seva is the Palakkad name for idiyappam. Here, rice and ragi strings are tossed in a savoury tempering and finished with drumstick leaves (muringa ila) – nutritious and full of flavour.

Goes well with: Channa Masala, Ragi Idiyappam

Tips from the Ruchippura kitchen

• Use boiling water for a soft, pliable dough.
• Toss the seva gently so the strings don’t break.

Lakshmidevi Nair

Ragi Seva (Tempered Rice & Finger Millet String Hoppers)

Rice and ragi seva – string hoppers made with rice flour and finger millet, tossed in a mustard seed, shallot and curry leaf tempering and topped with drumstick leaves.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup rice flour
• 1/2 cup ragi flour finger millet
• 2 cups grated coconut
• salt to taste

For tempering

• 1 tbsp oil or ghee
• 1/4 tsp mustard seeds
• 1 tbsp shallots chopped
• 4 dried red chillies broken
• 6 curry leaves
• drumstick leaves a few

Method

 

1. Boil 2 cups of water with a little oil and salt.
2. Add the rice flour and ragi flour, mix well and knead into a soft dough. Rest for a few minutes.
3. Press into strings with a seva press and steam.
4. Heat the oil or ghee in a vessel and add the mustard seeds.
5. When they crackle, add the shallots, red chillies and curry leaves.
6. Toss the seva in the tempering with the coconut, top with drumstick leaves and serve hot with channa masala.