Ragi Kozhkatai / Kudumulu

Saritha Sreedharan @wiseveganlife

Ragi Kozhkatai

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1 cup ragi flour
1 cup red poha (flattened rice)
1 cup jaggery powder
½ cup fresh grated coconut
¼ tsp cardamom
Pinch of salt
3 tsp nuts or seeds, finely chopped


  • Mildly roast ragi flour and allow it to cool.
  • Coarse grind the red poha.
  • Take a big plate and add the ragi powder, red poha powder, coconut, salt and cardamom powder and mix it well.
  • Melt the jaggery powder with ¼ cup water. Heat only till jaggery melts and do not overcook it.
  • Once done, strain the liquid and add it slowly to the previously made mix while folding to make a dough. Rest the dough for a few minutes.
  • Prepare your steamer.
  • Make desired shapes of the dough, such as a modak shape mould.
  • Steam them for eight minutes and your kozhkatai are ready.
  • These kozhkatai stay soft for a day. Adding red poha to the millet flour is the tip to make them soft.

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