Ragi Kozhukattai brings together tradition and nutrition in the most delicious way. These little steamed dumplings are a South Indian favorite that turns humble finger millet into something truly special. The soft, slightly sweet outer shell made with ragi flour wraps around a fragrant coconut and sesame filling. What makes this recipe wonderful is how it transforms simple ingredients into comfort food that’s both satisfying and healthy. The natural sweetness from jaggery and the rich aroma of cardamom make every bite memorable.
About the Recipe
This recipe deserves a spot in your kitchen because it proves healthy food can taste amazing. Ragi flour is a powerhouse ingredient that adds incredible nutritional value while creating the perfect texture for these dumplings. The combination of coconut, sesame seeds, and jaggery in the filling creates a sweet surprise that balances beautifully with the earthy ragi. These kozhukattai are steamed, not fried, making them light yet satisfying. They’re perfect for anyone looking to enjoy traditional flavors while keeping things wholesome.
Why You’ll Love This Recipe
You’ll fall in love with how these little dumplings melt in your mouth. The texture is surely perfect – soft and tender on the outside with a sweet, fragrant filling inside. The nutty flavor of ragi pairs beautifully with the coconut and sesame combination. What’s really great is that you can feel good about eating them since they’re packed with fiber, calcium, and natural sweetness. They make your kitchen smell incredible while cooking too. The recipe is forgiving for beginners, and you can make them ahead for busy days. Kids love them, and adults appreciate the wholesome ingredients.
Cooking Tips
Keep the ragi dough covered while working to prevent it from drying out. Make sure your jaggery is completely dissolved and filtered to avoid any gritty texture. The stuffing should be thick enough to hold its shape but not too dry. When sealing the dumplings, pinch the edges firmly to prevent opening during steaming. Don’t over-steam them since the ragi flour is already cooked. Work quickly when shaping the dumplings while the dough is still warm and pliable.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes total to prepare and cook. Serve these kozhukattai warm for the best taste and texture. They’re perfect with a cup of tea or as a healthy dessert. Store leftovers in the refrigerator for up to 3 days and gently reheat by steaming for 2-3 minutes. You can also freeze them for up to a month. They make great lunch box treats or evening snacks.
Similar Recipes
- Modak (Rice flour dumplings)
- Wheat Kozhukattai
- Sweet Puttu
- Coconut Laddu
- Ellu Urundai (Sesame balls)
Nutrient Benefits
Ragi flour is incredibly nutritious, loaded with calcium, iron, and fiber that support bone health and digestion. The natural amino acids in finger millet make it a complete protein source. Jaggery provides iron and minerals while being easier to digest than refined sugar. Coconut adds healthy fats and fiber, while sesame seeds contribute calcium and magnesium. This combination creates a snack that actually nourishes your body while satisfying your sweet cravings.
Ragi Kozhukattai
Ingredients
- 2 cup Ragi Flour
- 6 to 8 tbsp Jaggery
- 2 tsp Cardamom Powder
- 5 tsp Ghee
- as required Water
For the Stuffing:
- 1 1/2 cup Grated Coconut
- 2 to 4 tbsp Sesame Seeds Roasted
- 1/2 cup Jaggery
- a pinch Cardamom Powder
Instructions
- To prepare the outer shell, heat a pan and add little water to dissolve the jaggery.
- Add the grated jaggery and let it completely dissolve in water .
- Filter the jaggery water and keep it aside.
- To another pan, add ghee and melt it.
- Reduce the flame, add the ragi flour and roast it.
- After a nice aroma, switch off the flame and keep it aside.
- Heat water in a pan and add them to the ragi flour.
- Keep stirring and pour water gradually.
- Make sure no lumps are formed.
- When the flour turns sticky, add ghee and cardamom powder to it and mix well.
- Bring this mixture to boil in low flame to remove excess water.
- Cook until the mixture leaves the side of the pan.
- Add the jaggery syrup and cook in low flame only.
- Keep stirring until the water is absorbed.
- Switch off the flame and cover it.
- Cool the mixture completely and knead them to a soft dough.
- To make the stuffing, add the grated jaggery and water to a pan.
- Dissolve them completely and filter them.
- Heat it again,add the grated coconut and cardamom powder.
- Cook until the mixture turns thick and forms like solid.
- Remove from flame and add the roasted sesame seeds.
- To make the kozhukattai, from the prepared dough, make small balls and flatten them.
- Keep the stuffing inside and seal them.
- Steam them in the idly steamer for 10 minutes.
- Do not over them since the ragi flour is already cooker well.
- Serve them hot.
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Frequently Asked Questions
Can I use brown sugar instead of jaggery?
Yes, you can substitute brown sugar for jaggery, but use slightly less since brown sugar is sweeter. Jaggery gives a more authentic flavor and better nutrition, but brown sugar works in a pinch. Dissolve it the same way and filter if needed.
What if my ragi dough becomes too sticky?
If the dough is too sticky, cook it a bit longer on low heat while stirring constantly. This will help evaporate excess moisture. You can also add a tablespoon of dry ragi flour and mix well. Let it cool completely before shaping.
How do I know when the coconut filling is ready?
The filling is ready when it pulls away from the pan and forms a thick mass that holds together. It should not be watery but shouldn’t be completely dry either. It will firm up more as it cools down.
Can I make these kozhukattai without a steamer?
Surely. You can use any pot with a tight lid. Place a small bowl or stand in the bottom, add water around it, and place your plate of kozhukattai on top. Cover and steam for 10 minutes.
Why is my outer shell cracking while shaping?
Cracking usually happens when the dough is too dry or has cooled down too much. Keep the dough covered and work while it’s still slightly warm. If it’s too dry, sprinkle a little warm water and knead gently.
