Ragi Pachai Payaru (Green Gram) Kozhukattai

Ragi green gram kozhukattai is a healthy and nutritious South Indian dish made using ragi flour and green gram. Enjoy this healthy and delicious dish as a snack or breakfast option!

Ragi Pachai Payaru (Green Gram) Kozhukattai

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Recipe by S Kamala Course: OthersCuisine: Indian, TamilDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Learn how to make ragi green gram kozhukattai, a nutritious South Indian dish using ragi flour and green gram. Perfect for breakfast or a snack.

Ingredients

  • For Pooranam (Stuffing)
  • Green Gram – 1 cup

  • Powdered Jaggery – 1 cup

  • Grated Coconut – 3/4 cup

  • Cardamom Powder – 1/2 teaspoon

  • For Outer shell (கொழுக்கட்டை மேல் மாவு)
  • Ragi flour – 1 cup

  • Rice flour – 1 cup

  • Water – 2 cups

  • Oil or Ghee – 2 teaspoons

  • Salt – 1/4 teaspoon

Directions

  • For Kozhukattai Outer Cover
  • Add the Ragi flour and rice flour in a broad vessel.
  • Boil 2 cups of water along with salt and a teaspoon of oil (preferably gingelly oil).
  • Pour this boiling water in the rice flour slowly and mix it using a wooden spoon.
  • Close with a lid and keep it for 10 to 15 minutes.
  • When it is warm enough to handle, knead it well.
  • Now dough for outer cover is ready.
  • For Pooranam (Stuffing)
  • In a frying pan add the green gram (Moong) and dry fry till its colour changes slightly and nice aroma comes out.
  • Soak the fried gram in water for 6 hours or leave it overnight.
  • Wash the soaked gram and put it in a pressure cooker along with one or two cups of water and cook for one or two whistles. Or cook it in open vessel till it is soft.
  • Drain the excess water and mash it well. Or put it in a mixie jar and grind it to a coarse paste using pulse mode and keep it aside.
  • Add the jaggery in a pan and add half cup water and bring to boil. Remove and strain it.
  • Add the strained jaggery water in a pan and allow to boil.
  • When it starts boiling with bubbles, reduce the heat and add the cooked moong and stir well. Stir continuously till all the jaggery water and moong blends well.
  • Add cardamom powder, coconut gratings and mix it well. Remove from stove.
  • Final part
  • Take out small lemon size dough and make a ball. Using your thumb slightly press the ball in the middle and hold with your fingers and make a cup.
  • Add one tablespoon Pooranam in the cup and close the edges. It look like half circle.
  • To make modakam, put the pooranam in the cup and bring all the edges to the centre and press slightly.
  • Finish all the dough and pooranam like above.
  • Arrange in a greased steamer plate or idli plate and steam it for eight to ten minutes.
  • If you find it difficult to make rice cups, you can use Kozhukattai mould.

Recipe Video

Notes

  • Normally for 1 cup flour 1 cup water is enough. However, it depends on the quality of flour. Some flour requires 1 and 1/4 cup to 1 and 1/2 cups of of water. So boil some extra water and keep it handy

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