Ragi Ammini kozhukattai recipe, a gluten-free healthy snack made using Ragi flour. Ragi ammini kozhukattai recipe with step by step pictures.
Those who are following me on Instagram knew that I am on a Gluten-free and Low card diet. I am experimenting many new recipes when I get time. Few weeks back while I was cleaning my freezer, I saw a cup of Ragi flour left in the packet. I got that Ragi flour packet from India, so want to use it up soon before the expire date.
If you are in Chennai, use the SVS brand Sprouted Ragi flour, which is available in Nuts n spices and Ambica appalam. Even if you know another places do let me know in the comment section. If using plain Ragi flour, you need to roast it for 2-3 minutes before making the ammini kizhakattai.
I actually wanted to make Ragi puttu or Ragi idiyappam only using the flour. But want to make this quick fix vegetable Ragi ammini kozhakattai. Also, i can munch on this without making any side dish for this.
I have posted many varieties of Ammini kozhattai in Jeyashris kitchen. Usually, we make this with the left over dough of the kozhakattai maavu. Since we used to love this mom makes more dough to make ammini kozhakattai.
Check out my Kara ammini kozhakattai, Sweet ammini kozhakattai, Kothamalli ammini kozhakattai, Paruppu ammini kozhakattai and molaga podi ammini kozhakattai.
Ragi ammini kozhukattai recipe
Vegetable Ragi ammini kozhukattai recipe
Ingredients
- 1 cup Ragi flour
- 1 cup Hot water
- 1 tsp + 4 tsp oil
- 1 tsp coconut oil
- Salt as needed
- 1 onion
- ½ Capsicum
- Curry leaves few
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 2 green chili
- 2 tbsp Grated coconut
- Spring onion greens few optional
Instructions
- In a wide bowl add the Ragi flour. I used store-bought roasted ragi flour. If you have plain one, roast in a pan for 2-3 minutes.
- In a saucepan add 1.25 cups of water and add salt and 2 drops of oil.
- Allow this to boil nicely. Let it come to a rolling boil.
- Switch off the stove.
- Slowly add the water to the flour. Do not add fully, add little by little.
- Using a spoon, gently mix it.
- Once the mixture comes to the whole mass, stop adding water.
- Cover this and keep aside for 5 minutes.
- Grease your hands with coconut oil and gently knead into a soft dough.
- Water quantity depends on the flour. It takes around 1- 1.25 cups of water.
- Now make small balls out of it. Grease your hands and do this.
- Place it in a greased steamer
- Steam for 8 minutes.
- Allow that to cool.
- In a pan add 4 tsp oil and add mustard seeds, urad dal, slit green chili and curry leaves.
- Saute till the dal turns golden brown.
- Once done, add onions.
- Cook till translucent.
- Now add in the finely chopped capsicum.
- Add salt.
- Mix and saute for 2-3 minutes.
- Add in the steamed ammini kozhakattai.
- Gently give a toss.
- Switch off the flame and add grated coconut.
- Gently mix well.
- I garnished with few spring onion greens.
- You can add few coriander leaves as well.
- Ragi ammini kozhakattai is ready.
Notes
- Do not steam the kozhakattais than the mentioned time. Else it will become rubbery and chewy.
- You can make it a no onion garlic version too by adding Idli molagapodi to the Ammini kozhakattais.
- In a wide bowl add the Ragi flour. I used store-bought roasted ragi flour. If you have plain one, roast in a pan for 2-3 minutes.
- In a saucepan add 1.25 cups of water and add salt and 2 drops of oil.
- Allow this to boil nicely. Let it come to a rolling boil.
- Switch off the stove.
- Slowly add the water to the flour. Do not add fully, add little by little.
- Using a spoon, gently mix it.
- Once the mixture comes to the whole mass, stop adding water.
- Cover this and keep aside for 5 minutes.
- Grease your hands with coconut oil and gently knead into a soft dough.
- Water quantity depends on the flour. It takes around 1- 1.25 cups of water.
- Now make small balls out of it. Grease your hands and do this.
- Place it in a greased steamer
- Steam for 8 minutes.
- Allow that to cool.
- In a pan add 4 tsp oil and add mustard seeds, urad dal, slit green chili and curry leaves.
- Saute till the dal turns golden brown.
- Once done, add onions.
- Cook till translucent.
- Now add in the finely chopped capsicum.
- Add salt.
- Mix and saute for 2-3 minutes.
- Add in the steamed ammini kozhakattai.
- Gently give a toss.
- Switch off the flame and add grated coconut.
- Gently mix well.
- I garnished with few spring onion greens.
- You can add few coriander leaves as well.
- Ragi ammini kozhakattai is ready.
- Do not steam the kozhakattais than the mentioned time. Else it will become rubbery and chewy.
- You can make it a no onion garlic version too b adding Idli molagapodi to the Ammini kozhakattais.
