Ragi Kozhukattai


A simple and healthy recipe to prepare kozhukattai using finger millet / Ragi flour.  These are made with ready made store bought roasted ragi flour and few other simple ingredients. Traditionally white rice flour kozhukattai , stuffed modaks and sundal are offered to Lord Ganesha during Vinayaga Chatruthi pooja. Lets go one step ahead and make it more healthier by preparing these this year. Vinayaka Chaturthi Greetings to all my readers !!!

Finger Millet / Ragi / Kezhvaragu Kozhukattai / Innippu Kozhukattai





1 cup Ragi Flour
2 tsp Split yellow moong dal
3/4 cup Jaggery
1/2 cup Fresh grated coconut
1/2 cup Water
2-3 nos Cardamom crushed
few drops Oil



Dry roast store bought ragi flour in a kadai for about 3-4 minutes over low medium flame and keep it aside.

Dry roast split green gram/ yellow moong gram in a kadai for 2-3 minutes over low flame or until it tuns light golden. Take care not to burn them.

Then add some water and let it boil for next 15 miuntes over medium flame. We need to cook them until firm but not mushy.  Once done keep it aside.

Powder the jaggery and start melting it in a pan by adding water to it. Once completely melted strain the dirt and reserve the jaggery syrup.

Pour back the syrup in the kadai and start heating. Once it starts to boil, add the roasted ragi flour, grated coconut, crushed cardamom and cooked moong dal to it.

Mix to combine and stir until it rolls up like a ball or thick dough consistency. Switch off.

Applying little oil to your fingers and start making little dumplings.

Just make a cylinder and press with your fingers.

Apply oil to the top rack idli plate and line the kozhukattai.


Add water to the idli cooker and steam the kozhukattais for 10 minutes. Switch off and serve.



Yield- 12-14 kozhukattais.

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January 2015
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