Wednesday, September 16, 2015

Ragi Karupatti Kozhukattai Recipe | Finger Millet Palm Jaggery Kozhukattai | Steamed Finger Millet Dumplings

I was planning to post Ragi recipes for a long time now. In my home, mom used to make Ragi Puttu for dad and I too like it. After Happy was born, mom used to prepare the ragi flour in bulk and give it to me. Happy likes to have ragi porridge prepared with palm jaggery. After two years, she lost interest in this and I wanted to try some other recipe with Ragi. Recently, I came to know about Ragi Kozhukattai, and I tried it the last weekend. It was too good and Happy likes it. Let's see the preparation of these yummy healthy snack:
Ragi Flour(Finger Millet) - 1 Cup 
Palm Jaggery(Karupatti) - 3/4 Cup(Grated or powdered) 
Moong Dal - 1/2 Cup 
Coconut - 1/2 Cup 
Cardamom powder - 1 tsp 
Ghee/Oil - 1 tbsp 
1. Dry roast the moong dal until nice aroma comes. Cook the moong dal with water. Don't cook until it is mushy.(just cook until 3/4 is done) 
2. Dry Roast the ragi flour for 3 to 4 mins, take care not to burn the flour.  In a mixing bowl, add the roasted flour, coconut, cooked moong dal, grated Palm Jaggery and cardamom powder. Heat half cup of water and add it little by little to form a non sticky dough. (Otherwise, heat 1/2 a cup of water and allow the palm jaggery to dissolve in it. Once it is dissolved, switch off the flame and strain it. Then add it to the mixture and form the dough)
3. Just apply ghee/oil on your hands and shape it into equal sized balls. Press it lightly to give finger impressions.  
4. Arrange it in a steamer plate and steam it for 10 to 12 mins. The kozhukattai will be shiny and looks dark once it is cooked. 
Though the kozhukattai is not appetizing, it is packed with rich nutrients. 
Points to remember:
  • If you don't get palm jaggery, you can use the normal Jaggery. But palm jaggery gives authentic taste to the kozhukattai 
  • If you like your kozhukattai to be simple and easy, then moong dal can be skipped. 
Warm Regards,
Happy's Cook - Divya


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