Ragi Kozhukattai

Knowing the health benefits of the whole grain ragi, I try to tweak in ragi once in a while in our weekly menu. You can check here for more uses of ragi flour. I make ragi puttu or ragi kozhukattai for snacks in the evening. It can be made with sugar or can be made more healthy when made with jaggery.



Ingredients
Ragi flour - 1 cup
Rice flour - 1/4 cup
Sugar/Jaggery - 1/4 cup
Coconut shredded - 1/2 cup
Cardamom powder - 1/2 teaspoon

Directions
Roast the rice flour and ragi flour together for about two minutes. Then add the sugar, shredded coconut and cardamom powder and mix well. Add a little water or milk and knead to form a a thick dough. Take some dough about the size of a lemon and clamp it in between your fingers so that the dough stays in shape.
Steam it in a rice cooker or idli cooker for about 12-15 minutes.
Serve warm!
If using jaggery, boil the jaggery in a little water to form a syrup. Strain the liquid and add it to the flours and mix.
Consume immediately, if you have leftovers, steam it again because it tends to harden after a day.

Also do check out my other recipes with ragi:
Ragi puttu/Finger millet cakes
Ragi koozh
Ragi malt with jaggery

Also am very proud that my omapodi/sev recipe has been chosen among the top 9 in the FoodBuzz community today! Do check it out!
Sending this to Cook for Yourself event and
Food For 7 stages of life:Kids initially started by Radhika .