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Ingredients

• 1 cup ragi (finger millet) flour
• 1 cup rice flour
• 1 tsp oil
• ½ coconut, grated
• 6-8 broken cashews
• 2-3 green cardamom pods
• Powdered jaggery or sugar to taste
• Salt to taste

Method

1. Put both the flours in a deep bowl and add the oil.
2. Add salt, and using hot water, knead into a soft dough.
3. Cover and allow it to rest for 10 minutes.
4. Slightly oil an idiyappam machine or murukku-making machine. Use a mould with small holes, and lightly oil the disc and idli mould.
5. Press the dough through the mould and pile the long strings in a greased idli mould.
6. Steam the filled trays in the idli maker for 10-12 minutes.
7. Remove and transfer onto a serving plate.
8. Sprinkle the coconut over the string hoppers.
9. Roast the broken cashews and cardamom and add. Sprinkle the powdered jaggery.
10. Mix everything lightly and serve.