Thursday, September 17, 2015

Ragi Porana Kozukattai – Fingermillet Dumplings #Vinayagarchaturthi


      I made  this ragi porana kozukattai yesterday for this vinayagar chathurthi. This was the first time I made kozukattai with ragi flour.
    I used country sugar ( Nattu sakkarai ) instead of jaggery. For the pooram ( stuffing) , I used split green moong dhal along with the coconut. This gives the stuffing a unique taste and flavor. It will be a guilt free dish for lunchbox. Steamed and with goodness of fingermillet makes it more nutrition packed.

Requirements :

Ragi ( Finger millet ) flour – 2 cup
Homemade rice flour – 1 cup
Water – 2 cup
Salt a pinch
Gingelly oil – 2 tbs
For stuffing :
Grated Coconut – ½ cup
Split moong dhal – ¼ cup
Country sugar – ½ cup
Cardamom powder – ¼ tsp

Method :

Dry roast ragi flour till aroma comes out .
Dry roast rice flour for five minutes.
Boil water along with salt.
In a bowl add the flour and gingelly oil , mix well.
To this flour mixture add the water , little at a time and mix well to form a soft dough.
Cover this dough with a wet cloth to avoid drying.

Stuffing :
 Wash and cook the moong dhal.
In a pan , add the  country sugar along with two tablespoon of water and let it boil.
To this add the cardamom powder , grated coconut and cooked moong dhal , mix well and cook for five minutes.

We bought the modagam mould last year itself. I used that to shape the kozukkatais.

Apply little oil on your hand preferably gingelly oil.
Take a small  piece of dough and press inside the mould well. Fill a spoon of stuffing and close the bottom end with the dough.
  Repeat the same for remaining doughs.
Place the prepared kozukkatais in the steamer and steam cook for 10 minutes.

Ragi poorana kozukkatais are ready to offer to vinayaga.

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