Ragi / Finger Millet Sweet Kozhukattai

   Ragi Sweet Kozhukattai is a soft, healthy and tasty. You can definitely try this for variety. You can mix ragi sweet kozhukattai along with standard rice kozhukattai.

Recipe Cuisine : South Indian | Recipe Category: Dessert

Preparation Time:  5 mins  | Cooking Time: 30 mins| Yields: 15 nos

Ingredients:

Finger Millet Flour / Ragi Maavu	½ cup
Jaggery Syrup (click her for the recipe)	¼ cup
Split grren gram / moong dal/ paasiparuppu	2 tbsp
Grated Coconut	2 tbsp
Rice Flour	1 tbsp
Sesame Oil	1 tbsp

Procedure:

1. Wash and soak the moong dal for 1 hr or soak it warn water for ½ an hour.

2. Dry roast the ragi flour till nice aroma comes out from it. Allow it cool down.

3. Heat ½ cup of water in a heavy bottom pan or non stick pan. Add the soaked moong dal and cook till the dal becomes half cooked. At this time close the lid of the pan and keep the flame simmer.

4. Mix the roasted ragi flour and ½ cup of water in a bowl without lumps.

5. After the dal is cooked, add sesame oil and the ragi batter and stir continuously. After few mins, the batter becomes thick.

6. At this stage, add the jaggery syrup and mix them well. Stir occasionally. Add grated coconut and mix them well. 

7. Finally sprinkle the rice flour and mix them well. Cook till the mixture becomes thick and leaves the sides of the pan.

8. Switch off the flame and allow it to cool down completely.

9. Now make small lemon sized balls from the mixture and press gently with your fingers only. See the video. Wet your hand with water and make the kozhukattai, because the ragi kozhukattai batter is little bit sticky.

10. Steam cook the kozhukattai in a steamer for 10 mins.

11. Wet your hand and take the kozhukattai from the steamer. Allow it to cool down for few mins and then serve.

  Serve it hot or warm.

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Chocolate Modak / Motak / Mothagam Kozhukattai with homemade chocolate sauce

I have tried a variety of sweet Kozhukattais such as ragi sweet kozhukattai, foxtail millet flour sweet kozhukattai. I wanted to make it even sweeter and attractive for kids. Based on this thinking I tried chocolate modak kozhukattai. No need to tell that my kid asking for more.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time:  10 mins  | Cooking Time: 10 mins| Yields: 7 nos

Ingredients:

Processed Rice Flour (click here for the recipe)	½ cup
Chocolate Sauce (click here for recipe)	6 tbsp (1/4 cup + 2 tbsp)
Water	¾ cup
Sugar (optional)	2 tbsp

Procedure:

1. Add water, sugar and chocolate sauce in a heavy bottom pan. Bring them into boil.

2. Now keep the flame at very low, add the rice flour slowly. Stir immediately and continuously without lumps.

3. Cook till the mixture becomes thick and does not stick the sides of the pan.

4. Remove from the pan and allow it to cool down. You should not cool down completely. When it is little bit warm, then only it is easy to make the modak shape.

5. Grease the modak mould with oil. Keep lemon size ball on one side of the mould. Then close all the sides of the mould tightly so that the excess dough comes out from the mould. Level the bottom of the mould also.

6. Now un-mould it carefully and keep the modak on the steamer plate.

5.  Steam the modak in a steamer for 10 mins. Take it out from the steamer and allow it to cool down for few mins and then serve.

  Serve it hot or warm.

Note:

1. If you don’t have chocolate sauce, don’t worry. Use 1 cup of water, ½ cup sugar and 2 tbsp of coco powder. Mix them well and use this mixture instead of chocolate sauce in step 1.

2. If you don’t have modak mould, make kozhukattai or make balls and steam cook.

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Saamai / Little Millet Kara Pidi Kozhukattai

     Normally Kozhukattai is prepared with Rice flour. I wanted to try it with Samai Millet / Little Millet and see whether there is any difference in quality. Fortunately, There is not much difference is quality and it had come out really well. The taste is unique and kids loved it.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time:  2 mins  | Cooking Time: 30 mins| Yields: 18 – 20 nos

Ingredients:

Little Millet Rice / Saamai Arisi	½ cup
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tesp
Urad Dal	½ tesp
Bengal Gram / Kadalai Paruppu	1/2 tbsp
Curry Leaves	1 spring
Green Chilli or Red Chilli	2
Grated Ginger	1 tesp
To Garnish:
Grated Coconut	2 tbsp

Procedure:

1. Wash the little millet and keep it aside. No need to soak it in water.

2. Wash the ginger and grate it using the grater or cut it into very small pieces.

3. Wash and cut the green chillies into two halves.

4. Heat the oil in a heavy bottomed pan, add mustard seeds and wait for popping. Ad urad dal and Bengal gram dal, fry for a minute.

5. Then add the green chillies, grated ginger and curry leaves. Saute for a min.

6. Add 1 ¼ cup of water and bring it into boil. Now add the washed little millet into that boiling water. Keep the flame at simmer.

7.  Add salt and mix them well. Close the lid of the pan. Stir occasionally and cook till the mixture becomes thick and does not stick the sides of the pan.

8. Switch off the flame and add grated coconut. Mix them well and transfer the upma into a plate. Allow it to cool down. You should not cool down completely. It should be little bit warm. Then only you can make balls.

9. Make lemon size balls from the upma. Hold the ball in your hand and tightly close your fingers to make kozhukattai shape. See the video for make kozhukattai shape.

10. Make all kozhukattai’s and steam cook them for 12 mins.

   Yummy and delicious is ready to serve with coconut chutney or coriander coconut chutney.

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Barnyard Millet / Kuthiraivali Paal Kozhukattai with Jaggery

     Traditional paal kozhukattai is made with rice flour only. But I have tried with Barnyard Millet, it came out well. I could not feel any difference between the traditional one and this.

      Also I have not used either coconut milk or cow milk for thickness, but used just flour itself for thickness. This is my grandma special recipe.

Recipe Cuisine : South Indian | Recipe Category: Dessert | Serves: 2-3

              Preparation Time:  10 mins  | Cooking Time: 25 mins | Soaking Time : 2 hrs

Ingredients:

Barnyard Millet / Kuthiraivali	½ cup
Jaggery Syrup (click here for the recipe)	¼  cup
Cardamom	2
Salt	A pinch

Procedure:

1. Soak the Barnyard Millet rice for minimum two hours.

2. Drain the water completely and grind it with salt, into a fine paste. If you need more water just add little water and grind.

3. We cannot grind it into very thick paste like chapathi dough. So spread the paste on the kitchen cloth and remove the excess water from it. Now the mixture becomes thick like kozhukattai dough.

4. Now make small balls like naphthalene balls from the above dough. Keep it aside.

5. Heat 2 cups of water in a pan, and bring it into boil. Then add the small balls into the boiling water and keep the flame at simmer. Retain 2 balls with you.

6. Cook for 10 – 12 mins or till the balls turns glassy.

7. Then add the jaggery syrup and cardamom powder. Mix them gently and cook for 5 mins.

9. Then dissolve the 2 uncooked balls in ½ cup of water. Mix them well and pour this mixture into the jaggery-balls mixture.

10. Stir them gently and cook for 2 more mins or until the syrup becomes thick (like porridge consistency).

11. Switch off the flame and allow it to cool down completely.

      Serve it either hot or warm. Healthy and yummy millet paal kozhukattai is ready.

Note:

1. You can use any millet rice instead of Barnyard Millet.

2. Replace jaggery with sugar also.

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Homemade Idiyappam Flour or Processed Rice Flour

     Processed rice flour is a very useful ingredient which is used in many recipes like Idiyappam, murukku, seedai, kozhukattai etc., This is the good procedure to make it once and reuse later whenever you want.

Recipe Cuisine : South Indian | Recipe Category: Homemade

            Preparation Time:  10 mins  | Cooking Time: 20 mins | Soaking Time : 2-3 hrs

Ingredients:

Raw Rice / Maavu Pacharisi / Pacharisi

1/2 kg

Procedure:

1. Wash and soak the rice for 3-4 hours. You should soak it for atleast 3 hrs.

2. Then drain the water completely and spread over the cotton cloth till it becomes dry. It will take 20-30 mins approximately. Please ensure that there is little bit moisture even though it has to look dry.

3. Grind them into batch wise using the mixer grinder. You should grind into a fine powder.

4. Sieve the ground flour using the siever (sallladai). So that some un- ground rice particles gets deposited at the top of the siever. Keep this in a separate plate.

5. Do this 4 the step for the remaining rice. Again do this for the un-ground rice particles.

6.  Heat the pan and dry roast the flour little by little until nice aroma comes out. You can remove when you can’t hold the flour when you press between your fingers also. You can otherwise remove if there is no moisture at all in the flour.

7.  This is the correct stage, take it out from the flame and allow it to cool down completely. Store it in an air tight container for later use.

Note:

1. If you are making in large quantities, it is better to give it out to flour mill.

2. You can keep it until 6-9 months.

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Vegetable Poorna Kolukattai

Ingredients:

Raw Rice Flour	1 cup
Salt	To Taste
Carrot	1
Beans	10
Green Chilly	1
Ginger	1 inch
Coriander Leaves	2 tbs

Procedure:

1. Take the rice flour and salt in the mixing bowl, add boiled water slowly and then mix them well.

2. Mix till it forms dough.

3. Wash and remove the skin of the carrot and ginger, then grate them.

4. Wash the beans and cut into very small pieces.

5. Wash and cut the green chilly into small pieces.

6. Mix the grated carrot and ginger, chopped beans, green chilly, and coriander leaves. This is called vegetable pooranam.

7. Take a small lemon sized ball of the dough and flatten it.

8. Take 1 tbs of vegetable poornam and then place it on the flatten dough.

9. Now close the dough like balls so that the dough covers the pooranam completely.

10. Steam cook the balls for 10mins.

Serve it with sauce. This is a very healthy dish as it does not contain oil or ghee.

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