Ragi N Wheat Coconut Noodles/Ragi N Wheat Coconut String Hopper

Most of us would have had r tried either ragi string hoppers or wheat string hoppers, but i combined both flours to prepare this delicious, healthy dish..my mom used to make sweet version of ragi string hopper n savoury wheat string hoppers, initially i want to prepare wheat string hoppers but almost a cup of ragi flour was laying in my fridge since quite a long n i thought of mixing both the wheat n ragi flours together n finish them as savoury breakfast by adding the tempered coconut pieces as we do for coconut rice...they tastes delicious without any side dish, if u need any side dish u can have this with any sort of chutneys, y not simply with sugar, sometimes sugar suits prefectly for certain breakfast dishes, this ragi n wheat noodles suits prefectly for snacks too...This is my entry for JFI-Wheat guest hosted by Roma's Space, event started by Indira...





1cup Ragi Flour

1cup Wheat flour

1/4cup Rice flour

2tsbp Oil

1+1/4cup Hot water

Salt



For Tempering:

1/4tsp Mustard seeds

1/4tsp Urad al

1/4tsp Asafoetida powder

2nos Dry red chillies

1/4cup Grated fresh coconut

3nos Curry leaves

Oil



Sieve the flours together n keep aside, add the hot water, salt n oil to the flour n knead them as soft dough..take the muruku press, grease the pressing machine..use the small dot like nozzle to make this string hoppers...take a small quantity of the dough into the presser, press over the greased idly plates as small circles...Steam cook them for about 10 minutes...keep aside n let them cool...just separated the noodles with ur finger n make them as medium small pieces...



Heat oil in a kadai, add the mustard seeds,urd dal, asafoetida powder,curry leaves n red chillies n fry them until they turns brown...add the grated coconut to the tempering n stir everything for a while,now add the cooked ragi noodles to the kadai, toss them gently for few minutes...



Serve hot with any choice of chutneys r else can have them alone!!!