Ragi Kozhukattai | Kelvaragu Kozhukattai

Finger millet is one of a popular cereal in Kongunadu. It is known as Ragi, Kelvaragu in Tamil. Ragi is rich in nutrients and lot of dishes are prepared in South India using this finger millet. Ragi has good number of amino acids. Ragi is very rich in calcium when compared to other cereals. Ragi Kozhukattai can be eaten as breakfast or evening snacks.  Avoid adding onions if you are preparing for Ganesh chaturthi. Please check below for step by step instructions and pictures for preparing South Indian Ragi Kozhukattai.

Preparation Time: 5 mins
Cook Time: 25 mins
Ready in: 30 mins
Yields: 10-12 Nos

Ingredients:
Table 1: To Temper

Oil	2 tsp
Mustard	1/4 tsp
Cumin seeds | Seeragam	1/2 tsp
Channa dal | Kadala paruppu	1 tsp
Urad dal | Ulunthu paruppu	1 tsp
Curry Leaves chopped	3-4
Green chillies finely chopped	2
Ginger finely chopped	1 tsp
Onions finely chopped	1/4 Cup
Coriander Leaves chopped	2 stalks

Table 2:

Ragi Flour | Kelvaragu Flour	1 Cup
Oil	1 tsp
Salt	As needed
Hot water	As needed

Instructions:

• Heat Oil in a pan. Add mustard and allow it to splutter. When mustard splutter, add cumin seeds, channa dal and urad dal.

• When channa dal turns golden colour, add finely chopped green chillies, chopped curry leaves and finely chopped ginger. Fry till raw smell goes off. Add onions and fry till they turn translucent. Switch off the stove. Add finely chopped coriander leaves. 

• Take ragi flour in a bowl. Add 1 tsp of Oil and salt. Little by little add hot water and prepare a soft dough (similar to chappati dough). Add the tempered ingredients to the dough. 

•  Make small balls and shape the balls into kozhukattai by pressing between your fingers as shown in picture below.

•  Heat Idli vessel. Apply oil on the idli plates. Steam cook the kozhukattai for 12 -15 minutes.

Ragi Kozhukattai | Kelvaragu Kozhukattai

Tips:
Adjust green chillies and salt to your taste.
avoid adding onions when preparing for festivals like Ganesh Chaturthi.