Seasoned Finger Millet Flour dumplings/Ragi kozhukatta


Ragi/finger millet flour – 2 cups 

Boiling water – 1 1/2 to 2 cups

Salt – as required

For tempering 

Mustard seeds – 1 1/2 tsp

Urad dal – 1 1/2 tsp

Cumin seeds – 1/2 tsp

Curry leaves – 1 sprig

Green chillies, chopped – 2 

Ginger, chopped – 1/2 tsp

Turmeric powder – 1/4 tsp

Asafoetida – 1/2 tsp

Grated coconut – 2 to 2 1/2 tsp



In a bowl, mix flour, water and salt. Mix thoroughly with the help of a spoon to form a soft dough. Cover and let it rest for 4-5 minutes. After that, roll them into balls. Place them in a steamer and steam for about 5 minutes or until cooked. 

Heat oil in pan. Splutter mustard seeds, urad dal, cumin seeds, curry leaves, green chillies, ginger, turmeric powder, and asafoetida. To this, add cooked ragi dumplings and mix well so that everything is well blended. Switch off and transfer to a serving bowl. Add grated coconut and mix. Serve immediately. 

Love Ragi, try this recipes.

Ragi drink/Finger millet drink

Ragi dosa with beetroot chutney

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