Sweet Ragi Kozhukattai (Finger Millet Dumplings)
Ragi kozhukattai is a healthy steamed dumpling made with roasted finger millet flour, thin red poha, coconut, and crushed peanuts bound in jaggery syrup.
These steamed ragi dumplings rely entirely on a good roast to build their nutty flavour. Ragi flour can taste raw and heavy if undercooked, so taking the time to dry-roast it until it smells fragrant and turns sandy makes all the difference here.
I bind the dough using just melted jaggery syrup, which provides the perfect amount of moisture to bring everything together without turning sticky. Using thin red poha adds a subtle chew, while coarsely crushed peanuts and fresh coconut give each bite a rich, textural contrast. There is no need for complex string consistencies when melting the jaggery—just dissolve it completely and strain out any impurities.
Shaping them requires a light hand. Just grab a portion and press it gently to leave finger impressions. Steam them for exactly seven minutes. Any longer, and the ragi turns dense. These are best eaten warm right out of the steamer for an evening snack, pairing brilliantly with a cup of strong filter coffee.
Instructions
- Dissolve the jaggery, boiling it with water in a pan just until no lumps remain and turning off the heat.
- Strain the syrup, passing it through a fine sieve into a separate bowl to remove any impurities.
- Roast the ragi flour, stirring continuously in a dry pan on medium heat for 5 minutes until sandy and fragrant.
- Toast the red poha, adding it directly to the roasted ragi and stirring briefly for 1 to 2 minutes.
- Mix the flavorings, taking the pan off the heat and stirring in the coconut, peanuts, and cardamom.
- Bind the dough, pouring the warm jaggery syrup over the dry mixture gradually while mixing with a spoon.
- Shape the kozhukattai, taking small portions of the warm dough and pressing them firmly to form oblong dumplings.
- Steam the dumplings, placing them on a greased steamer plate over boiling water for 7 minutes on medium flame.
Notes
If the dough feels too dry to shape, do not add plain water. Sprinkle a few drops of hot water or extra warm jaggery syrup to help it bind.
You can swap thin red poha for regular white poha, but ensure it is the thin variety so it softens easily in the ambient heat of the dough.
Store leftover kozhukattai in an airtight container at room temperature for up to one day, or refrigerate for up to three days. Steam them briefly before eating to soften the ragi.