Ragi(Finger Millet), Green Mung, Black Chick Pea Sevai(String Hoppers/Noodles)

Ragi/Finger Millet is one of the most nutritious and inexpensive food . This gluten free nutritious food is very easy  to digest right from infants to elderly people.  It is rich in calcium and protein and also have good amount of iron and other minerals. Ragi is a staple in my house but when something becomes staple, coming up with different varieties is mandatory to avoid boredom.  This is a very simple recipe but you need to have the special gadget to make the string hoppers. Paired with a side dish of veggies in coconut sauce, this makes a very filling and a complete balanced breakfast, lunch or dinner. So let us get on to this simple recipe.



Preparation Time – 15 Minutes

Cooking Time – 10-12 Minutes

Serves – 1 to 2



Ingredients



Ragi Flour – 6 oz

Green Mung Flour – 2 oz

Black chick pea flour – 2 oz

Salt – 1/2 Tsp or to your taste

Water – 20 oz

Coconut oil – 1 Tsp for greasing hands & greasing the idli mould



Method



1)  In a wide mouthed pan pour 20 oz of water and boil till the bubbles start coming.

2) Now add the salt and the flour little by little stirring using a thick ladle without forming any lumps.

3) Set this aside to cool.

4) Grease the idli mould and your hands with little oil and once the dough is little cold to handle. Place the dough in the string hopper mould(sevai padi) and squeeze it in the idli plates.

5) Steam cook for 10-12 minutes in medium heat and serve with some veggies in coconut sauce( I served with tomato kurma)

Events



Sending this to Shobha's Just 4 Fun Event

 

Also going to Only South Indian event hosted by Pari of Foodelicious.

 

Also sending this Srav’s Cooking Concepts- Vegan diet

 

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Mini Ragi, Mung & Kala Channa Sevai/Idiyappam( Finger Millet & Bean String Hopper)

Are you looking for more ways to loose weight. Then try to cut down on your Grain, Sugar, Starchy vegetable & fruit consumption and slightly go towards pseudo grains like Ragi, Quinoa etc. Both these are seeds but actually used as grain and are gluten free. Ragi  is very rich in calcium and iron. Dark brown in color and with a sweet taste, nutty flavor and with complex carbohydrates. Gluten free and easy to digest ragi is good from Infants to Old aged people. Here I have used Ragi flour along with protein rich Black Chick Pea flour and green mung  bean flour. Both these beans are rich in protein, iron and very low in glycemic index. I served this with Tomato Kurma (Tomato & Coconut Curry with Spices). An unbeatable combination, try this out and let me know, what you think about this recipe. Made into small mini string hoppers my elder one loves this.



Preparation Time - Nil

Cooking Time - 45 Minutes

Serves - 3 to 4





Ingredients



Ragi Flour - 12 oz ( 1 1/2 Cups)

Green Mung Flour - 4 oz (1/2 Cup)

Kala Channa Flour - 4 oz (1/2 Cup)

Salt - 3/4 Tsp

Coconut Oil - 1 Tbsp

Water - 4 Cups



Method



1) Take all the three flours, combine evenly and set it aside.



2)  Boil the water in a wide mouthed vessel, once it starts boiling add the salt and the oil and slowly add the combined flours little by little stirring with a heavy spoon continuously so that there are no lumps formed. Switch of the stove and combine thoroughly so that there are no dry spots or the water is evenly mixed with the flours. Cover it and keep it aside for 5-10 minutes and then take out and spread them in wide plate for around 20 minutes to cool down.



3) Grease your hand and as well as the Idli plates. Take a string hopper maker (Idiyappam press), roll out balls of dough and place them in the Idiyappam press and press them in the greased Idli plates.  Now steam the idli plates for around 10 minutes. Repeat the same process till all the dough is exhausted.

Event Participation

This goes to Champa's Kids delight mini bytes an event started by Srivalli.

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