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.
Servings: 16
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.