Ragi Inippu Pidi Kozhukattai | Vinayaka Chaturthi Recipes



Ragi pidi Kozhukattai is an extremely delicious and healthy version of traditional kozhukattai. Pidi kozhukatti is usually prepared with rice flour and jaggery combination. For a change I tried with ragi. For this recipe I followed the traditional puttu making procedure. It came out very soft and delicious.
Consuming millets in a our regular diet provides high health benefits. Make this different version of kozhukatti and offer lord Ganesh for chaturthi, apparently serve to your family and stay healthy.
Also check out here for more Vinayaka Chaturthi Recipes.

Ragi Inippu Pidi Kozhukattai 

Preparation & Cooking Time : 30 minutes

Yield :10-12 kozhukattai

Ingredients:
Ragi / Keppa / Finger millet flour - 1 cup
Powdered Sugar - 1/2  cup
Cardamom Powder - 1/2 tsp
Freshly Grated Coconut - 1/2 cup
Ghee - 1 tbsp

Method:

Sift the ragi flour twice to remove dirt or dibres. Saute the ragi flour in the dry pan without oil until aromatic. To the flour add half of ghee and cardamom powder. 
 Add warm water little at a time, keep mixing until you get a wet flour. The consistency of the flour should be able to hold shape and break easily like shown in the below picture. 

Sift the flour in a big perforated sieve to remove lumps. It can be cooked directly without sifting but the lumps will not cook properly.

In the idli steamer add about a cup of water and heat the vessel. Meanwhile place a clean wet kitchen towel to the idli plate and pour the flour, spread evenly. Cover with lid.Steam cook over medium-high fire for 5 minutes. Let it cool.  

Transfer the flour to the bowl or plate. Add powdered sugar, remaining ghee and grated coconut. Combine well. Take a fistful of the mixture and make kozhukattai by pressed firmly between fingers. 


Steam cook the kozhukattai for 5 minutes and serve.


Note:

  • The kozhukattai can be had as a puttu without steaming, but steaming the kozhukattai stays good for 8-10 hours.
  • Jaggery can be used instead of sugar for healthier option. Grate the jaggery and use it.
  • If you like  chunks or  bits of coconut in kozhukattai then add coconut bits for grated coconut.
  • Sift the flour before steaming and it  yields soft kozhukattai and stays good for many hours. 


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