February 18, 2012

Ragi Sevai | Nachni Sevaiyan | Finger Millet string hoppers | Diabetic friendly recipe

Breakfast is something that's defacto present in my family - even on Sundays (unless we prefer Brunch on a lazy weekend). Having said that, while Idlis and Dosas do make their friendly appearance every alternate week, today's dish is my personal favourite. I like Ragi (finger millet) in most forms - Ragi Sankati (savouryflour based roundel), Ragi Rotti (flattened Indian bread) and even Ragi Besan Ladoo. Ragi Sevai (finger millet string hoppers) is the latest addition using this wholegrain. Quite easy to make and loaded with calcium, its also completely gluten free. I couldnt post the step by step pictures as mornings are quite rushed to take any pictures, but surely will update the next time I make this. Meanwhile, lets hop over to the recipe. You can use store bought Ragi Sevai or make it from scratch. I have posted the recipe for the latter method.

Sending this to :

Prep time : 20 mins. Cook time : 20 mins. Serves: 3

  • Ragi flour (finger millet flour) - 3/4 cup
  • Rice Flour - 1/2 cup
  • Salt - to taste
  • Boiling water - 1.5 cups (adjust accordingly)
  • Oil - 2 TBSP
  • Onions - finely chopped-  1/2 cup
  • Any vegetables - a handful  (I used only fresh peas)
  • Salt - to taste
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Green chillies - 2 or 3
  • Freshly grated coconut - 1 TBSP
  • Lemon juice - 1 tsp
1) Mix and sieve both the flours together in a large bowl along with salt. Add the boiling water little by little till it comes out to a glutinous mass. Mix slowly with a spoon as you pour water. Cover and rest for 3 -4 minutes till it has cooled. Then knead with oiled hands to a thickish dough. Make equal balls of this dough and cover with a wet cloth for 2 minutes
2) Slightly grease the idiyappam press / murukku press and take one portion of this and press the idiyappam mould into fine sevai. Place directly into an Idli mould. 
3) Repeat with all the flour balls and steam for 10 - 14 minutes.
4) Cool and fluff them a bit
5) In another pan, heat oil. Temper mustard, curry leaves, chillies. Add chopped onions and blanched peas, salt and saute well till onions turn pink. Now add the fluffed up idiyappam, grated coconut and lightly saute, taking care not to break the sevai (string hoppers). 
6) Switch off the stove. Add lemon juice, coriander leaves and serve with chilled yoghurt or coconut chutney !


  1. Looks really healthy and tasty :) never tried making this from scratch.

  2. Looks healthy and delicious.

  3. sevai is my most favorite dish ever! will try this healthy version! :)

  4. Woosh! Ragi and sevai, what a fantastic combo! For sure healthy to its core and then the temptation of sevai...just too good. :)

  5. Very yummy and healthy, and home-made sevai too..

  6. so healthy and delicious..nice one..

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  7. this is such ahealthy n yummy breakfast...lovely recipe kalyani!
    thanks for linking to the event...
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    OnGoing Event:Show Me Your HITS~Healthy Delights

  8. kalyani, i love this and i eat it with loads of yoghurt you kicked the craving up for me!!

  9. This looks awesome and yummy


  10. Healthy and delicious post...

  11. Looks so delicious and colorful.

  12. Healthy and delicious

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  13. Kalyani!!! I have my post of this very same dish ready to go :) great minds thinking alike! Aren't they SUPER tasty?

  14. A totally new dish that I would love to try, being a millet fan!
    It looks like a very tasty and healthy breakfast :)

  15. Looks absolutely delicious and perfect.

  16. Sevai looks fabulous. Thanks for linking...


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