Ragi kozhukattai recipe with step by step pictures, video. A healthy breakfast recipe to start your day with protein (urad dal) added to it, which also makes it soft & moist.
Perfect way to kickstart a day healthy with these steamed dumplings made out of finger millet.
Check out my original version with rice flour and sweet adai recipe in this website.
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This is the first time I am making kozhukattai with ragi. I have made dosa, adai and kanji. Have tasted other kezhvaragu dishes like ragi puttu, ragi sevai, but first time making kozhukattai.
When I was thinking to post some kozhukattai recipe without rice flour, as well as savory version, I thought I will try this easy pidi kozhukattai with ragi.
I was in doubt while making and until I ate, if it would turn out soft or rubbery/ dry. But it turned out really soft and moist. In addition, it stayed soft even after cooled down.
I made it for breakfast today and thought of posting too. I made peanut chutney to go with this, as I was not sure how Vj too would like this, but he loved it. Eventually, with Vinayagar chathurthi around, you can try this rice flour and sweet free pidi kozhukattai. One day evening you can offer to Vinayakar at home, as well as have as evening snack.
Why you will love this?
- It turns out soft and eventually stays soft even after cooling down.
- Moreover, this has added protein from urad dal which also helps in softness.
- Equally important, no Rice flour in this, so diabetic friendly too.
- Versatile and easy because you can do many variations as follows.
Browse over 30+ healthy millet recipes using various types of millets.
Stepwise photos
- Soak ½ cup urad dal for 2 hours. In a mixer, grind green chilli first coarsely.
2. Add soaked, drained urad dal. Just give it a run to grind it coarsely.
3. In a heavy bottomed kadai, heat oil. Temper with mustard, curry leaves and asafoetida. Add 1 & ¼ cup water, required salt. Bring to boil, add ground urad dal, grated coconut and asafoetida.
4. Once again bring to boil, add ragi flour to it. Stir briskly. Immediately, it will for thick mass. Cook for a minute and it will become a dough.
5. Cool down until warm, covered. Once warm enough to handle, knead it with few drops of oil greased in your hand. It should be a shiny, non sticky dough.
6. Divide into equal sized balls. Shape it to oblong cylinders with your finger's impression in it.
7. Arrange in a grease idli plate(or steamer). Steam cook for 10 mins.
8. It will be soft to handle if you take immediately, so give 2 mins standing time and then take out from the plate.
Serve with any runny chutney like Peanut chutney or tangy ones like Tomato chutney.
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Recipe card
Ragi Kozhukattai Recipe
Ingredients
- ½ cup Ragi flour
- ¼ cup Urad dal
- ¼ cup Coconut grated
- 2 Green chilli
- ⅛ teaspoon Asafoetida
- Salt
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 sprig Curry leaves
- ⅛ teaspoon Asafoetida
Instructions
- Soak urad dal for 2 hrs. In a mixer, grind green chilli first coarsely.
- Add soaked, drained urad dal. Just give it a run to grind it coarsely.
- Optional step: The ragi we get here is really pale and quick cooking by itself. May be a processed flour.If your ragi is dark in colour, it may need an extra step of dry roasting until just steam rises.
- In a heavy bottomed kadai, heat oil. Temper with mustard, curry leaves and asafoetida.
- Add 1 & ¼ cup water, required salt. Bring to boil, add ground urad dal, grated coconut and asafoetida.
- Once again bring to boil, add ragi flour to it. Stir briskly.
- Immediately, it will for thick mass. Cook for a minute and it will become a dough.
- Cool down until warm, covered. Once warm enough to handle, knead it with few drops of oil greased in your hand. It should be a shiny, non sticky dough.
- Divide into equal sized balls. Shape it to oblong cylinders with your finger's impression in it.
- Arrange in a grease idli plate(or steamer). Steam cook for 10 mins. It will be soft to handle if you take immediately, so give 2 mins standing time and then take out from the plate.
Video
Notes
- * You can add chopped coconut instead of grated coconut.
- *Add asafoetida as mentioned for good flavour.
- You can also add a teaspoon of finely chopped ginger while tempering.
Priya Darsini says
Nice recipe. Seems very healthy too. Must try it. Thanks a ton
swetha says
I am going to try this! Thanks Raks 😀
kavitha sivakumar says
wow! healthy kozhukattai.am gonna try it.can i use urad dal flour instead?
thanks raji.
Raks anand says
Urad dal flour will make it slightly vazhuk vazhuk. Adding crushed gives nice texture. 🙂
Subadra Baskar says
Hi Raji,
Very healthy recipe. Good innovation 🙂
How you got the idea to use urad dal? We usually use only flour to make kozhukkatais..
Subadra Baskar
Raks anand says
Mom makes it with rice flour, I replaced rice flour with ragi 🙂
kavitha sivakumar says
oh!ok! thanks for the reply. will try for sure.
gkm says
I tried this but the kozhukattais were sticky even after cooking. What's the reason
Unknown says
Can we make it without
Urad dal
Raks anand says
Yes, may be try adding sauteed onion in that case for nice flavour
Priya Ramkumar says
I tried this for breakfast and it came out well. My daughter who doesn't like ragi dosa relished the kozhukkattais with peanut chutney.. (sema combo 🙂 ) .. Thanks for such a healthy recipe and I am glad to have tried it.
Radha says
Can you label under your picture what sides are with it? Is it peanut chutney or coconut chutney in the bigger partition and in the smaller partition what is it? Tomato Chutney? Kuzhambu? Sambar?
Raks Anand says
It's sambar and peanut chutney ( I have mentioned this in the introduction passages) and linked too!
Gauri Vasudevan says
Do you think we could sub poha for urad dal?
Raks Anand says
You can try sure.