Ragi (Finger Millet) Idiyappam (String Hoppers)

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.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).