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

How to Make Lemony Ragi Noodles

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