Ragi Idiyappam | Ragi String Hoppers

Posted on by IndiRecipes •

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Idiyappam or Nool Puttu is generally prepared with rice flour. As a variation of this traditional recipe, Ragi flour is used in the preparation which makes the recipe healthier. Ragi idiyappam is a wholesome healthy breakfast option and is very easy to prepare at home. As these are steamed, it makes a wholesome breakfast which is easily digestible and hence light on stomach.

Ragi also known as finger millet/nachni/kezhvaragu is one of the most healthy and nutrient rich cereal. Ragi is high in protein, minerals, calcium and is gluten free. Ragi helps to control diabetes as they are high in fiber, low in glycemic index which maintains the blood sugar levels and lessens the food cravings. So having ragi for breakfasts or lunch keeps your body on track the complete day.

Ragi idiyappam is made similar to rice idiyappam. You have to roast the ragi flour as it will stick otherwise. Also add little amount of rice flour to bind the dough. Serve this healthy and nutritional idiyappam with fresh grated coconut, coconut chutney, sweetened coconut milk, spicy curries, stew etc.

For more Healthy Recipes check: ragi dosa, ragi idli, ragi rotti, navane/foxtail millet upma, samai/little millet upma, varagu/kodo millet idli, healthy bisi bele bath.



1 cup Ragi flour

2-3 tbsp rice flour



Oil for greasing


  • Heat a pan and dry roast ragi flour on a medium-low flame for 3-4 minutes.
  • Transfer the roasted ragi flour to a bowl and add to it rice flour and salt to taste. Mix well.
  • In a saucepan add water and bring to boil.
  • Add hot water little by little to the flour mixture and mix with the help of a spoon. Bring the mixture together and form soft dough. You may need around 1 ½ (+ or -) cups of water to make the dough. Always add water little by little.
  • In a steamer or idli cooker, add enough water and bring to boil. Grease idli plates/molds and idiyappam press lightly with oil.
  • Take the soft dough and put it into the idiyappam press.
  • Press it on to the greased idli molds to get thin strings and place it on the steamer. Close it with a lid and steam for 6-8 minutes on a high flame.
  • Once done, take it out from the steamer and rest it for a minutes.
  • Serve hot with grated coconut, stew, coconut chutney or spicy curries.


  • Ragi flour has to be dry roasted to get thin non sticky strings. The dough will be sticky if you do not roast it.
  • Adding rice flour helps to bind the dough and also gives thin and firm strings. You can add up to ¼ cup of rice flour.
  • You can add a teaspoon of coconut oil while making the dough. This gives a nice aroma when idiyappam are steamed.


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