Ragi Paal Kozhukattai

Title: Ragi Paal Kozhukattai - A Nutritious Twist to a Traditional Delight!

Introduction: In South Indian households, Paal Kozhukattai has become a beloved dish made with rice and milk. However, let's take a trip back to tradition and discover an authentic recipe that adds a healthy twist to this delightful treat - Ragi Paal Kozhukattai! In this blog post, I'll guide you through the step-by-step process of creating this nutritious and delicious dish. While commonly enjoyed as a breakfast in South India, it can also be whipped up as a quick and satisfying dessert. Get ready to tantalize your taste buds and win over the little ones with this scrumptious Ragi Paal Kozhukattai recipe!

Conclusion: Ragi Paal Kozhukattai, a nutritious twist to the traditional recipe, brings together the goodness of ragi and the indulgence of a sweet treat. Whether enjoyed as a wholesome breakfast or served as a quick dessert, this dish is sure to satisfy your taste buds. The little ones in your family will fall in love with its delectable flavors too! Give this Ragi Paal Kozhukattai recipe a try and let me know your thoughts in the comments section below. Get ready to embark on a culinary journey that celebrates both tradition and health!

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 of 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.