Ragi Paal Kozhukattai
Ragi Paal Kozhukattai is an authentic recipe which adds a healthy and traditional twist by using ragi.
Ragi Paal Kozhukattai recipe with step-by-step photos! These days, Paal Kozhukattai is made using rice and milk and is a staple dish in most South Indian households. But traditionally, it was always made using Ragi. Ragi Paal Kozhukattai is an authentic recipe which adds a healthy and traditional twist by using ragi. In South India, people cook this as a breakfast, but you can also prepare this as a quick and delicious dessert. It tastes so yummy! Kids will surely love this dish! So try this ragi paal kozhukattai and share your comments!
You may also like my other kozhukattai recipes Paal Kozhukattai, Dry Fruits Kozhukattai and Poornam Kozhukattai.
Ragi Paal Kozhukattai 2021-07-23 03:57:01
Ragi Paal Kozhukattai
Serves 2
Prep Time: 00:20
Cook Time: 00:20
Total Time: 00:40
Ingredients
- 1 cup Ragi flour
- 1/4 teaspoon Salt
- 1 cup Hot boiling water
- 1 tsp (optional) Oil
- 1 cup Milk
- 1 cup Water
- 1/4 cup Chopped coconut
- 3 Cardamoms
- 1/3 cup or as needed Powdered jaggery
- A pinch Dry ginger powder
- 1 tsp Ghee
- 1 tbsp Rice flour
- 3 tbsp Water
- A pinch Salt
Instructions
- Place the chopped coconut and cardamoms in the mixie jar and grind until coarsely.
- In a small bowl, mix together rice flour, water and salt until combined and set aside for further use.
- In a bowl, add ragi flour, salt, and boiling water. Knead it with a spoon until you form a firm dough (Caution: The dough will be hot). Then add oil to the dough to prevent it from drying.
- After it cools down, rolls the dough into small balls or cylinders and keep them aside.
- Add 2 glasses of water to the idli pot and bring it to a boil. Then place all the balls in an oil greased idli plate and steam the balls for 7 minutes or until cooked through and keep it aside.
- Meanwhile, heat a heavy bottomed pan with 1 cup of water and 1 cup of milk and bring it to a boil. When the milk starts to boil, add the steamed ragi balls and cook for two more minutes.
- Then add powdered jaggery and mix well.
- Then add rice sauce to the pan, stir continuously until it thickens, over low heat.
- Further, add ground coconut and cardamom mixture, ginger powder, and ghee.
- Finally, give a good stir until everything is mixed well and serve in bowls.
- Once it cools it becomes thick. If it becomes thick, then add some milk and adjust the sugar correspondingly.
By Santhi Therese
The Indian Claypot
Firstly, place the chopped coconut and cardamoms in the mixie jar
and grind until coarsely.
Then, in a small bowl, mix together rice flour, water and salt
until combined and set aside for further use.
Finally, in a bowl, add ragi flour, salt,
and boiling water.
Knead it with a spoon until you form a firm dough (Caution: The dough will be hot).
Then add oil to the dough to prevent it from drying.
After it cools down, rolls the dough into small balls or cylinders and keep them aside.
Add 2 glasses of water to the idli pot and bring it to a boil. Then place all the
balls in an oil greased idli plate and steam the balls for 7 minutes or
until cooked through and keep them aside.
Meanwhile, heat a heavy-bottomed pan with 1 cup of water and 1 cup of milk
and bring it to a boil.
When the milk starts to boil, add the steamed ragi balls and cook for
two more minutes.
Then add powdered jaggery and mix well.
Then add rice sauce to the pan,
stir continuously until it thickens, over low heat.
Further, add ground coconut and cardamom mixture,
1 tsp of ghee
and dry ginger powder. Finally, give a good stir until everything is
mixed well and serve in bowls.
Once it cools it becomes thick. If it becomes thick, then add some milk
and adjust the sugar correspondingly.
