Finger millet grains being high in nutrients, I ensure to add this to most of the meals. This recipe is specifically good for growing children and women. Most often the ‘Ragi Kozhukattai’ is made as a sweet dish for festivals or even as an evening snack. Kozhukattai by itself is a common dish in the South, but this is a variant which can be had for breakfast or brunch. Savour it with sambhar/ coconut chutney or any sauce. Here I have added pepper powder for the spice as it was prepared for my child, alternatively finely chopped green chillies can be added.
- 2 cups finger millet/Ragi flour
- ¼ tsp bishop’s weed /ajwain seeds
- 1 onion finely chopped
- Few mint leaves finely cut
- 1 tomato finely chopped
- ½ inch ginger grated
- ½ cup grated coconut
- ½ tsp pepper powder
- Salt to taste
- 2 cups water
- Boil the water in a vessel.
- Take a deep bowl and add in it the Ragi flour, ajwain seeds, salt to taste and stir a little so as to mix the salt well.
- Add the boiling water slowly and stir it with the rear end of a ladle or a long spoon. Care should be taken not to add too much water. Close it with a lid to trap the steam.
- When the dough is cool enough to put the hand into it, add all the other ingredients and knead the dough well. If too watery add a little more Ragi flour. All precautions should be taken too avoid this situation.
- Make equal balls of the dough and roll it neatly by rubbing a little oil on the palms.
- Steam the balls for 10 minutes and it will be done.
- Open the lid and allow to cool.
- Serve with sambhar, chutney or any of the sauces, the ragi balls can be garnished with onions(optional) and mint leaves.
Preparation Time: 30 minutes