Ragi kozhukattai

Kozhukattai is a sweet dish specially prepared during Vinayakar Chaturthi festival. Usually it is prepared with rice flour and sweet fillings in it. This time i tried it with ragi flour with jaggery, split green gram and coconut. It came out well and everybody in the family loved it.

Ingredients: Yields 15 kozhukattai`s

1 cup – Ragi flour / Keppai / Finger millet
2 tbsp – Split green gram / Moong dhal
3/4 cup – Jaggery (powdered)
2 tbsp – Coconut grated
3/4 cup – Water
2 nos – Cardamom crushed
Oil few drops

Preparation method:

Heat a pan, dry roast ragi for 3 to 4 mins over medium flame and keep it aside.
In the same pan, dry roast split green gram / moong dhal until they are slightly golden brown in color. Then add some water and let it boil for 15 mins over medium flame. Cook them until they are firm but not mushy, keep it aside.
Heat a pan, add jaggery and start melting it by adding water. Once jaggery is completely melted,strain the dirt and reserve the jaggery syrup.
Pour back jaggery syrup in the same pan and bring it to boil. Once it starts to boil, add the roasted ragi flour, grated coconut, crushed cardamom and cooked split green gram to it. Mix everything well and stir until the water is completely absorbed or thick dough consistency. Remove from stove.
Let it cool for a while. When the mixture is still warm, take a lemon sized mixture and roll them into a cylindrical dumpling with your hands as shown in the picture. Repeat the same till the mixture gets done. Steam the dumplings for at least 10 mins. Yummy ragi kozhukattai is ready.

Notes:

Make kozhukattai when the mixture is warm. Do not let it open for a long time which will cause the mixture to get dry and ending up in hard kozhukattai. Try to cover with wet clothe until you prepare.
Always keep the flame in low or medium while making ragi flour mixture.