This iron-packed ragi kozhukattai with drumstick leaves is a nutritious and savoury steamed South Indian breakfast dumpling that is wholesome, filling, and naturally gluten-free.
Ingredients:
- Ragi flour (finger millet): 1 cup
- Drumstick leaves: 1/2 cup
- Water: 1½ cups
- Mustard seeds: 1 tsp
- Urad dal: 1 tbsp
- Channa dal: 1 tbsp
- Cumin seeds: 1/2 tsp
- Medium-sized onion, finely chopped: 1
- Green chilli, chopped: 1
- Fresh grated coconut: 2 tbsp
- Oil: 2 tsp
- Salt as per individual requirements
Method:
- Heat oil in a pan. Add the mustard seeds, urad dal, channa dal, and cumin seeds.
- Add the finely chopped onion and green chilli.
- Sauté until the onion turns soft and translucent.
- Mix in the chopped drumstick leaves and cook for 2 minutes until they shrink and soften.
- Add the grated coconut, salt, and 1.5 cups of water to the same pan.
- Bring the mixture to a boil.
- Slowly add the ragi flour into the boiling water while stirring continuously to prevent any lumps from forming.
- Mix well until the dough starts to come together and leaves the sides of the pan. Turn off the stove.
- Cover the pan with a lid and let it rest for 5 minutes.
- Once the dough cools enough to handle, rub a few drops of oil on your palms.
- Take lemon-sized balls of the dough and shape into dumplings.
- Place the shaped kozhukattais in a covered steamer over medium heat for about 8 to 10 minutes.
- Remove and serve hot with chutney.
Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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