Nutritious Ragi Kara Kozhukattai: A South Indian Steamed Snack
30 minutes
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About Nutritious Ragi Kara Kozhukattai: A South Indian Steamed Snack
Craving a healthy and flavorful snack that's both satisfying and guilt-free? Discover the delightful world of Ragi Kara Kozhukattai, a South Indian steamed dumpling bursting with earthy and savory aromas.These nutrient-packed dumplings are made with wholesome ragi flour, protein-rich moong dal, and a medley of fresh aromatics. Their soft, pillowy texture and unique flavor combination will tantalize your taste buds.Follow our easy step-by-step guide and create this delicious and wholesome dish, perfect for a light meal or a satisfying snack any time of day.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Dough
- 100 gm Ragi Flour
- 2 tbsp Water
- 2 tsp Ghee
- 1/4 cup Mung Bean soaked, split, yellow
- 1 tsp Salt or to taste
For the Tempering
- 2 tsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds
- 1/4 tsp Asafoetida Powder
- 2 Chillies finely chopped, green
- 2 Onions finely chopped
For the Filling
- 1/2 cup Coriander finely chopped
- 1/4 cup Coconut fresh or desiccated, grated
- 4-5 Curry Leaves
Instructions
- Dry roast the ragi flour in a wok or wide pan over medium heat until fragrant. This enhances the nutty flavor of the ragi.
- Transfer the roasted ragi flour to a mixing bowl. Add the ghee and water. Mix well to form a smooth dough.
- Sieve the dough to remove any lumps. Add the soaked and drained moong dal. Mix thoroughly.
- Steam the dough for 5 minutes to partially cook it. This will make it easier to shape and ensure even cooking later.
- In a separate pan, heat the ghee for the tempering. Add mustard seeds and let them splutter. Add sesame seeds and asafoetida powder. Sauté for a few seconds until fragrant.
- Add chopped onions and green chilies to the tempering. Sauté until the onions turn translucent.
- Stir in the chopped cilantro, grated coconut, and curry leaves. Mix well and cook for another minute until the coconut is slightly toasted.
- Add the steamed dough and salt to the tempering mixture. Combine everything thoroughly, ensuring the flavors meld together.
- Grease your palms with a little ghee. Take small portions of the mixture and shape them into oval dumplings or kozhukattai.
- Arrange the kozhukattai in a greased idli steamer or steamer basket. Steam for 5-7 minutes until cooked through.
- Serve the hot, steamed Ragi Kara Kozhukattai immediately. Enjoy!
Recipe Notes
Good To Know
- For extra crunch and flavor, lightly roast the ragi flour before using; this enhances the earthy notes and prevents any raw aftertaste.
- If you prefer a milder spice level, swap green chilies for finely chopped curry leaves or add a pinch of black pepper for gentle heat and aromatic depth.
- To make ahead, shape the kozhukattai and refrigerate on a tray, covered, for up to a day; steam them just before serving to retain their soft texture.
- For a nutty variation, add a tablespoon of finely chopped roasted peanuts or cashews along with the sesame seeds for an added layer of flavor and crunch.
Expert Tips
- For a richer flavor, use freshly grated coconut instead of desiccated coconut.
- Ensure the water is boiling vigorously before steaming the kozhukattai to prevent them from becoming sticky.
- Serve the kozhukattai hot with a dollop of ghee or coconut chutney for an authentic experience.
Storage Instructions
- Store leftover kozhukattai in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving before serving.
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Recipe Nutrition
Calories: 120kcalCarbohydrates: 21gProtein: 4gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 380mgFiber: 2gSugar: 2g
Neeru Gupta
Articles: 53
3 Comments
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This looks so inviting! Thank you.
This looks so appealing! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.