Ingredients:

• 2 cups – Ragi Flour (roasted)
• 2 tbsp – Oil
• 1 cup – Hot water
• 1 tbsp – Lemon juice
• 1/2 tsp – Turmeric powder
• 1/4 tsp – Mustard Seeds
• 3 – Dry Red Chillies
• 1/2 tsp – Asafetida powder
• 2 tbsp – Grated fresh Coconut
• 5 – Curry leaves

Method:

1. Take the ragi flour in a large bowl, add 1 tbsp of oil, hot water and salt and knead into a soft dough.
2. Take the muruku press, grease the pressing machine.
3. Use the small dot like nozzle to make string hoppers.
4. Put a small quantity of the dough into the presser, press over the greased idly plates in small circles.
5. Steam cook them for about 10 minutes.
6. When it cools separate the noodles with your fingers into small pieces.
7. Heat another 1 tbsp of oil in a kadai, add the mustard seeds, asafoetida powder, curry leaves and red chillies and fry them.
8. Add the grated coconut, turmeric powder, and a little salt to the tempering and fry for a while.
9. Now add the cooked ragi noodles to the kadai, toss them gently for a few minutes, drizzle the lemon juice over the ragi noodles and toss again well.
10. Serve hot with any choice of chutneys. They can also be eaten as is.
11. Recipe courtesy: Priya Easy N Tasty Recipes