Finger Millet Dumplings Recipe
Prep time: 05 Mins
Cook time: 30 Mins
Yields: 11 Dumplings
A healthy and simple recipe to prepare kozhukattai (dumplings) using ragi (finger millet)
Ingredients
Instructions
  1. In a frying pan, dry roast the mung daal for 2-3 minutes and cook it. Note that the daal should not be cooked completely. Don't use a pressure cooker, it will become very mushy. In a saucepan add 2 cups of water and let it cook for a couple of minutes. It should be par boiled. Now drain this and keep it aside.
  2. While the daal is cooking, dry roast the ragi flour also for a couple of minutes. Ragi flour tends to lump and is sticky also. To avoid that, the flour is just heated for sometime.
  3. Combine the ragi flour, grated coconut, cardamom powder and cooked mung daal.
  4. In a saucepan add the jaggery and water just enough to cover the jaggery and heat it. Once the jaggery dissolves filter the solution to get rid of impurities. Now pour the liquid back into the saucepan and boil it for another 2-3 minutes.
  5. Add the liquid to the dry ingredients and combine to form a dough. Add some water/milk if required. Now pinch golf ball size dough and shape it into cylinders in your palm making a fist. I got 11 dumplings for the above measurement.
  6. Place it in an idli plate and steam it just like you would steam idlis, but for an additional 10 minutes.
Taste:
  1. Ragi kozhukattai was very delicious. We all loved it. It's a very healthy after school snack for kids, without oil and white sugar. Enjoy!
My Notes:
  1. As mentioned earlier, steam the kozhukattai for more time than you would steam idlis. Mine did not cook properly in the inside, so I had to steam it for another 10 minutes and it was done perfect.
  2. Also eat it immediately, it hardens after a while.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/finger-millet-sweet-dumplings/