Kezhvargu mavu & vellam pedi kozhukattai (Jaggery & Ragi millet flour sweet) - Preparation time 15 mins
I already tried making panniyaram, adai and dosai using ragi flour now this recipe is ragi and vellam pidi kozhukattai. It is easy to make and health alternative evening snack for family. Deep frying can be avoided by start making snacks like kozhikattai.
This will be filling snack too. Before grounding the ragi millet to flour i roasted millet and ground in the flour mill. Seived the flour well and stored in airtight container. I used this foxtail millet flour for making kozhukattai. Because of roasting the millet the aroma of the dishes we used to make will be enhanced and it won't attract insects.
Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Kezhvaragu arisi mavu (Dry ragi millet flour) - 1 cup (keep some extra flour for safer side)
Water - 1 cup or 3/4 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - To apply on your palm while making kozhukattai
Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.
When water boils with bubble add the kezhvaragu flour and mix well. It will absorb all the water and becomes thick dough if not add some more dry flour. Check the sweet level and adjust at this stage.
Leave this dough to rest for 20 mins. As we added the boiling water, mixed well and covered the dough will make the dough mixture to be slightly cooked during the resting time.
Grease the palm with little ghee. Make small ball, keep in you palm and press over the dough by folding the finger so the finger impression will come in the dough this is what we say pedi kozhukattai in tamil.
You can also make kozhukattia in ball shape. Keep the kozhukattai in idli plate.
Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked).
When pressed using finger it won't be sticky. Cool it. Ragi kozhukattai sweet is ready.
I already tried making panniyaram, adai and dosai using ragi flour now this recipe is ragi and vellam pidi kozhukattai. It is easy to make and health alternative evening snack for family. Deep frying can be avoided by start making snacks like kozhikattai.
This will be filling snack too. Before grounding the ragi millet to flour i roasted millet and ground in the flour mill. Seived the flour well and stored in airtight container. I used this foxtail millet flour for making kozhukattai. Because of roasting the millet the aroma of the dishes we used to make will be enhanced and it won't attract insects.
Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Kezhvaragu arisi mavu (Dry ragi millet flour) - 1 cup (keep some extra flour for safer side)
Water - 1 cup or 3/4 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - To apply on your palm while making kozhukattai
Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.
When water boils with bubble add the kezhvaragu flour and mix well. It will absorb all the water and becomes thick dough if not add some more dry flour. Check the sweet level and adjust at this stage.
Leave this dough to rest for 20 mins. As we added the boiling water, mixed well and covered the dough will make the dough mixture to be slightly cooked during the resting time.
Grease the palm with little ghee. Make small ball, keep in you palm and press over the dough by folding the finger so the finger impression will come in the dough this is what we say pedi kozhukattai in tamil.
You can also make kozhukattia in ball shape. Keep the kozhukattai in idli plate.
Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked).
When pressed using finger it won't be sticky. Cool it. Ragi kozhukattai sweet is ready.
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