Ragi Idiyappam | Finger Millet String Hoppers & Tomato Kurma

Ragi Idiyappam With Tomato Kurma – An easy tasty gluten free string hoppers with spicy tomato kurma!

As many are becoming health conscious, millets are becoming popular these days!  In ancient days, our ancestors had millets in their day to day life , but we slowly we forgot the importance of these grains.

Millets are gluten free and are packed with vitamins and minerals. Though millets are commonly called as grains, they are actually seeds with grain – like consistency. If you think that millets are only meant for Bird, then you are actually missing the fun part.

Let me get to the recipe now.

Ragi Idiyappam is a variation to the usual idiyappam prepared with rice flour. I always like Idiyappam with either potato kurma or tomato kurma. Since I prepared for dinner, I opted tomato kurma. You can also have these hoppers with sugar and freshly grated coconut or with coconut milk and jaggery.

Yields:  12 Idiyappams

Ingredients:

• Ragi flour – 2 cups
• Salt – 1 teaspoon
• Water – required amount for dough

Method:

• Dry roast the ragi flour until aroma comes, about 3- 4 mins. Don’t burn the flour which will have a bitter taste. Don’t skip roasting as the hoppers will have a raw smell.
• Boil water in a pot. Add boiled water little by little to the flour and mix well. Add required amount of salt
• Knead them into dough.
• Place the dough in the idiyappam maker and gently press/ rotate depending upon your maker.
• Grease Idli plates and prepare idiyappam (of idli size)
• Steam them for about 10 minutes.
• Serve hot idiyappam with sugar and freshly grated coconut or with coconut milk and jaggery.

Though the idiyappam tastes awesome with sugar and freshly grated coconut, I always prefer to have with spicy tomato kurma or potato kurma.

Let’s get into the recipe of Tomato Kurma!

Tomato Kurma is spicy curry usually prepared with tomatoes and can be prepared easily in few minutes. I came to know about this kurma through cookery show by Chef Damu. From then onwards, it has become my favorite side dish for idiyappam, chappati, and even rice.

Ingredients:

Yields: 4 (I prepared them in large quantity for dinner as well as for lunch for two persons.)

• 5 medium sized Tomatoes
• 1 large onion chopped finely
• 1 inch Cinnamon stick
• 2 Cloves
• 1 Bay Leaf
• 2 Garlic cloves, finely minced
• ½ teaspoon Turmeric powder
• 1/2 tablespoon Red Chili Powder
• 1 ½ tablespoon Coriander Powder
• 1 tablespoon Oil
• Salt as required

To Grind:

• ½ Cup of Coconut
• 1 teaspoon Fennel Seeds
• 1 teaspoon Cumin Seeds
• 4 Green Chilies

Method:

• Heat oil over medium heat in a kadai.
• Add bay leaf, cinnamon, cloves and saute’ for 2 mins.
• Add garlic and onion and fry until they become transparent.
• Add chopped tomatoes and cook until they become mushy.
• Add turmeric powder, coriander powder, chili powder and saute’ for few mins, until oil separates.
• Combine all the ingredients mentioned under “To Grind” and grind them to a fine paste using a mixer.
• Add the grounded paste to the tomato mixture and mix them well
• Add 2 cups of water, salt and cook until the raw smell of grounded masala goes off.
• Garnish with coriander and enjoy with idiyappam, chapatti or even with rice.

The kurma will have a thick consistency and in case if you want watery, add more water.

Give normal idiyappam, a twist and enjoy Ragi idiyappam with tomato kurma. Or simply, enjoy these hoppers with sugar and grated coconut. Do try and let me know about your experience in comments.