Ragi kara kozhukattai, ragi pidi kozhukattai recipe

Ragi kara kozhukattai recipe with step by step pictures. Delicious, as well soft kozhukattai recipe with urad dal. A healthy breakfast recipe to start your day.

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 kozhuakttai.

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.

How to make ragi kara kozhukattai briefing:

• Firstly, dry roast ragi flour if your ragi is too coarse and dark in colour. However, if it is pale and pinkish, you can skip the step.
• Secondly, grind soaked urad dal coarsely with green chilli.
• After that, boil water measured as in the recipe and add ground urad dal, asafoetida, coconut and the ragi flour.
• Make dough out of it and cool down.
• Finally, shape pidi kozhukattai and steam for 10 mins approx.

Why you must try this Ragi Kara kozhukattai?

• 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.

Variations:

Skip coconut if you want to avoid it. Instead of grated coconut, add chopped coconut bits for lovely texture and crunch.

Add onion while tempering for a different flavour and taste.

Few tablespoons of chopped carrot adds more nutritional value.

Browse over 30+ healthy millet recipes using various types of millets.

Print Pin

5 from 1 vote

Ragi kara kozhukattai recipe

Ragi kara kozhukattai recipe with step by step pictures. Delicious, as well soft kozhukattai recipe with urad dal. A healthy breakfast recipe to start your day.

Course Breakfast

Cuisine Indian

Prep Time 15 minutes

Cook Time 10 minutes

Servings 16

Cup measurements

Ingredients

• ½ cup Ragi flour
• ¼ cup Urad dal
• ¼ cup Coconut grated
• 2 Green chilli
• ⅛ tsp Asafoetida
• Salt As needed

To temper

• 2 tsp Oil
• ½ tsp Mustard
• 1 sprig Curry leaves
• ⅛ tsp 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 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 tsp of finely chopped ginger while tempering.

Step by step photos:

1. Soak urad dal for 2 hrs. 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 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.