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Ragi kara kozhukattai recipe
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5 from 4 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: Indian
Servings: 16


  • ½ cup Ragi flour
  • ¼ cup Urad dal
  • ¼ cup Coconut grated
  • 2 Green chilli
  • teaspoon Asafoetida
  • Salt

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 sprig Curry leaves
  • teaspoon Asafoetida


  • 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.



  • * 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.