Recipe

Ragi Dumplings - oil-free, gluten-free, millet snack!

Prep Time
5 minutes
Cook Time
45 minutes
Servings
2 servings

Ragi dumplings, known as Ragi Amini Kozhakattai is a traditional gluten-free snack from the Palakkad cuisine. Originally made using rice flour, here is a version using finger millet flour. You could experiment with any other millet flour for similar results.

Ingredients
  • Ragi flour: 1/2 cup + 2 tablespoon
  • Water: ½ cup
  • Green chilli: 1 no
  • Sesame seeds: 1 tablespoon
  • Rock Salt: to taste
  • Coconut: 4 tablespoons (grated)
  • Cumin seeds: ½ teaspoon
  • Coconut oil to grease your palms

For tempering

  • Urad dal: 1 tablespoon
  • Mustard seeds: 1 teaspoon
  • Curry leaves: 1 sprig
  • Red chilli: 1 no. (Cut into small bits)
  • Coconut: 2 tablespoons (Grated)

 

Method
  • Blend coconut and cumin into a coarse mixture.
  • Measure the flour and keep it ready with the additional two tablespoons of flour kept handy.
  • In a heavy vessel with a well fitting lid, add water, salt, coconut cumin mixture and sesame seeds. Bring to a boil. Turn off the flame.
  • Quickly stir in the ragi flour until fully incorporated into the water. The mixture should neither look too wet nor dry. Somewhat like a moist dough. You could add the reserved flour if you feel the need for it.
  • Close the vessel with its lid and place something heavy on it and allow the dough to cook in the retained heat of the vessel for about 15-20 minutes.
  • In a pan roast the ingredients for the tempering, except the grated coconut, until the urad dal is light brown in colour.
  • Open the cooker, knead the flour with greased palms and make tiny balls.
  • Place in a steamer and steam for 10-12 minutes.
  • Mix with tempering and serve with grated coconut.

Eating Guide

  • Food group: Millets
  • Great replacement to rice and wheat.
  • The high amount of dietary fiber keeps the stomach full for longer and prevents unwanted cravings.
  • Fresh grated coconut added to it adds healthy fibre and fat.

Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.


01:57 PM | 08-07-2019

👍👍👍

Reply

10:18 PM | 02-07-2019

I have had a similar dish with a potato gravy made with soaked, dried powdered steamed rice balls ( Pundi / kadambuttu ) in Coorg akka - same process . I will try this

Reply
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