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Ragi Idiyappam Recipe

Ragi Idiyappam Recipe or Finger Millet Idiyappam or String Hoppers for an easy and healthy breakfast.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2
Author: Radhika


  • Ragi flour – 1 cup
  • Rice Flour – 1/4 cup
  • Salt – 1/2 tsp
  • Water – 2 cups approx.
  • Sugar – to taste
  • Fresh grated coconut – 4 tbsp
  • Oil – 2 to 4 drops for greasing


  • Heat a pan and dry roast ragi flour for 4-5 mins over low flame stirring frequently to avoid burning till you get a nutty aroma. Let it cool.
  • Add rice flour (idiyappam flour), salt and mix well.
  • Heat a bowl with water till it begins to bubble. 
  • Pour 1 cup hot water over the flour mixture and using any spoon or ladle begin to mix.
  • Add the remaining water little by little till smooth dough is formed.
  • Grease the murukku mould with oil. Fill the dough in the mould fixed with the idiyappam jaali or plate.
  • Grease idli plates or any steel plates or plantain leaf and squeeze the dough directly into it in a circular motion.
  • Steam for 5-7 minutes over medium flame. 
  • Hot Ragi idiyappam is ready to serve with sugar and fresh grated coconut sprinkled generously over it.


You may not need all of 2 cups of water and the quantity depends on the freshness of the flour.
Instead of sugar you can also use powdered jaggery or palm sugar for health reasons.