Ragi Kozhukattai, a simple yet healthy steamed dumplings made from finger millet flour.
As we both are very much fond of ragi recipes, in our home i often prepare dosa, puttu,kanji(congee) with ragi and this kozhukattai is the new addition to that list.
I make them either as pidi kozhukattai and serve with chutney for our breakfast or as ammi kozhukattai for our evening snack and in both ways it's scrumptious.
As Vinayagar chathurthi is less than a week away, I thought that posting this recipe is appropriate for this season, so I prepared this yesterday for our evening snack and clicked new snaps to post here.
Unlike rice flour kozhukattai, this doesn't shoot your glucose level, that makes it as very diabetic friendly, so if you're worrying about what to make on vinayagar chathurthi for the elders in home who have diabetes, try this ragi kozhukattai and surprise them.I'm sure that they do enjoy this kozhukattai.
Ragi Kozhukattai
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Ragi Flour - 1/2 cup
Boiling Water -1/4 cup + 2 tbsp
Salt - to taste
Sesame oil - 1/2 + 1/2 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - 2
Grated Coconut - 1 to 2 tbsp
To dry roast and grind
Red chili - 1
Chana dal - 1 tsp
Urad dal - 3/4 tsp
Ragi Flour - 1/2 cup
Boiling Water -1/4 cup + 2 tbsp
Salt - to taste
Sesame oil - 1/2 + 1/2 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - 2
Grated Coconut - 1 to 2 tbsp
To dry roast and grind
Red chili - 1
Chana dal - 1 tsp
Urad dal - 3/4 tsp
Heat a kadai, add the flour and roast till it becomes aromatic. Take off from the heat and let it cool a bit.
Add salt and sesame oil(1/2 tsp) into flour and mix it well.
Add the boiling water and mix it well with ladle. Once it comes together, keep the ladle aside & mix with your hands to make the dough.
Now pinch a small amount of dough and roll into balls. Do the same for the remaining dough.
Grease the idli plate/steamer plate with sesame oil and place the rolled dough on the plate and steam it for 8-10 mins.
In the mean time, dry roast the ingredients listed under "To dry roast and grind" and grind into coarse powder.
Heat a another kadai with 1/2 tsp of oil, add mustard, urad dal & curry leaves, let the mustard splutters, then add the spice powder and roast it in oil for 2mins in low flame.
Then add the kozhukattai and mix it well. Finally add the grated coconut, give a good mix and switch off the flame.
Tada, Healthy and tasty Ragi Kozhukattai is ready.
Related : How to make Sweet Mani Kozhukattai
Notes:
- Roast the flour till it becomes aromatic, that gives nice flavor to the kozhukattai
- While roasting the flour make sure that the color of the flour doesn't get change.Keep the flame in medium.
- Once the kozhukattai is cooked, it looks shiny outside.
- Depend on how much spice you want, you can add more or less spice powder.
- You can make the spice powder in bulk and store in airtight container and use whenever needed.
- Use boiling water to make dough.
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