Hi friends, Hope all you enjoyed the Christmas well... May Jesus bless all of us each and every second!!!!
Today, I posting dessert and it is healthy dessert with Ragi flour... Its interesting na!!! Yeah!! actually the idea was given by my mom.... We often prepare ragi chapathi for breakfast and that day some amount of ragi dough left over so my mom kept in Refrigeration and she said to me that will make kozhukattai with the remaining dough... And I was excited and happy to taste this new variety of Kozhukattai....

The time was came and me n mom proceed the methods, she just roll the dough like small bullets and gave it to me for further process. It was came out very well and very yummy but entirely different with our usual milk/Paal kozhukattai... I liked the taste of the ragi dumplings that cooked in boiled water... You too try this and let me know the feed backs... Am sure you will love this a lot....

Little About Ragi &  Kozhukattai
Ragi (Finger millet) is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. It is very adaptable to higher elevations and is grown in the Himayala up to 2,300 meters in elevation. It is regularly used in the South Kitchens. It's in fact the staple diet in many villages across South India. People down South area that is our strength heavily through consumption of Ragi Porridge(Kanji) or Ragi Balls which is quite popular here... Ragi is very nutritious millet and it is world's best food for babies.

Kozhukattai is a popular Indian sweet dumpling made from rice flour, grated coconut and jaggery and is similar to Modak made in other parts of India. This dish is popularly associated with Lord Ganesh and Ganesh Chaturti celebrations in South India. It has many variation to prepare the kozhukattai. One of the best variation is Paal/Milk  Kozhukattai which is originated in Karaikudi cuisine or Chettinad cuisine and its taste will be fabulous.

  • Ragi is rich in calcium it just cool your body and also gives strength to your body.
  • Ragi is best for weight loss. Make ragi balls and substitute this for rice.
  • Ragi cherry is one of the best semi-solid foods that you give your kid before you get him used to solid food to make kids strong.
  • It is best food for weight control, diabetes and a cooling the body.
  • It is rich in minerals like thiamine and iron.
  • Ragi is also rich in carbohydrates and low in fat so helps in reducing obesity.
  • It is good laxative for people suffering from constipation and protects from malnutrition, degenerative diseases and premature aging.

South Indian 
Preparation Time
15 Minutes
Cooking Time
20 Minutes

Ragi flour - 1 Cup
Water - 3 Cups + to require for knead
Salt - To taste
Cardamom pods - 3
Rice flour - 1 Tbsp
Sugar - 1/2 Cup

  • Boil water with little salt to knead the ragi flour.
  • Take wide mixing bowl add ragi flour and pour hot water little by little to knead like chapathi consistency. Make sure don't use hands use spatula to knead the dough.
  • Wait to cool enough and take small balls and roll in like little bullets structure, do the same for till the dough is emptied. 
  • While boil 3 cups of water with little salt, when its in high boiling add the dumpling to the water one by one n don't put ladle now coz it will break.
  • Add crushed cardamom pods to it and Cook it for 15 minutes and then check the ragi dumplings cooked or not.
  • Now add 1 Tbsp of rice flour and 3 Tbsp of water or req. amount to make rice sauce.

  • Pour this sauce to the boiling ragi mixture and cook it for 5 minutes and switch off the flame.
  • Now add sugar to it and mix it well and serve it hot.



  • You can use jaggery syrup instead of sugar.
  • You can add 1 cup milk if you are using sugar.
  • You can add l cup coconut milk if you are using jaggery syrup.
  • Make sure that knead the ragi flour with hot water not in cold water, otherwise it won't come out well it will dissolved in water.
  • Make sure when u add the ragi dumpling the water will be in high boiling temperature.
  • You can steam the ragi dumplings in Idli cooker or steamer instead of cooked in boiling water.


Sending to these events...


linking it to Foodomania’s Christmas Cook-Off Contest


  1. yummy n delicious....very healthy too...

  2. Must be very healthy...I havent tasted ragi kozhukattai this way will try this sometime :)

  3. Very innovative and healthy one...

  4. it reminds me of my childhood viji.. my grandma used to prepare it for us.. nice preparation :)


  5. My hubby's favourite, OurIslamic Tradional recipe, nice we prepare jaggery with red rice flour.

  6. wow raggi kozhukkatta in rice sauce!!!!!!innovative recipe..

  7. Innovative recipe Viji n healthy too!!!

  8. Healthy n interesting n inviting. Must try...

  9. very unique recipe dear :) looks so good

  10. wow this looks so good, super inviting

  11. healthy n yummy dish.BTW if possible plz visit mine n plz chjeck out my new FB page dear.Hope u vl

  12. Nutritious,healthy and fabulous dish.

  13. Interesting & healthy!!
    Prathima Rao
    Prats Corner

  14. Never had this before Viji, very new to me and so very innovative!!

  15. how to prepare this with raw ragi.how can i use that instead of ragi powder.

  16. Hi Hema, thanks for your comment. the other ways is here, but am not sure that i didn't try out the method. Check out my rice kozhukattai recipe here... http://www.vijisvirunthu.com/2013/09/paruppu-poorna-kozhukattai-i-chana-dal.html... You can follow the recipe for ragi - 1 Cup n Rice - 1/2 Cup... If you have raw ragi, wash and drain it for 2 hours in cloth and then dry roast the ragi, cool it completely and grind it in mixie. Sieve the flour and use it as ragi flour Hema.... Try out and let me know...



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