Ingredients

• 1 cup - Ragi Flour
• 1 cup - Wheat flour
• 1/4 cup - Rice flour
• 2 tbsp - Oil
• 1.25 cups - Hot water
• Salt - to taste
• For Tempering:
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Urad dal
• 1/4 tsp - Asafoetida powder
• 2 - Dry red chillies
• 1/4 cup - Grated fresh coconut
• 3 - Curry leaves
• Oil - to fry

How to Make Ragi N Wheat Coconut Noodles

• Sieve the flours together. Dry roast them and keep aside.
• Add the hot water, salt and oil to the flour and knead it into a soft dough. Take the muruku press and grease the pressing machine. Use the small dot-like nozzle to make the string hoppers.
• Take a small quantity of the dough into the presser and press over the greased idly plates in small circles. Steam cook them for about 10 minutes. Keep aside and let them cool.
• Just separate the noodles with your fingers and make them into medium small pieces.
• Heat oil in a kadai, add the mustard seeds, urad dal, asafoetida powder, curry leaves and red chillies and fry them until they turn brown.
• Add the grated coconut to the tempering and stir everything for some time.
• Now, add the cooked ragi noodles to the kadai and toss them gently for a few minutes.
• Serve hot with chutneys.
• Recipe courtesy: Priya Easy N Tasty Recipe