In a wide bowl add the Ragi flour. I used store-bought roasted ragi flour. If you have plain one, roast in a pan for 2-3 minutes.
In a saucepan add 1.25 cups of water and add salt and 2 drops of oil.
Allow this to boil nicely. Let it come to a rolling boil.
Switch off the stove.
Slowly add the water to the flour. Do not add fully, add little by little.
Using a spoon, gently mix it.
Once the mixture comes to the whole mass, stop adding water.
Cover this and keep aside for 5 minutes.
Grease your hands with coconut oil and gently knead into a soft dough.
Water quantity depends on the flour. It takes around 1- 1.25 cups of water.
Now make small balls out of it. Grease your hands and do this.
Place it in a greased steamer
Steam for 8 minutes.
Allow that to cool.
In a pan add 4 tsp oil and add mustard seeds, urad dal, slit green chili and curry leaves.
Saute till the dal turns golden brown.
Once done, add onions.
Cook till translucent.
Now add in the finely chopped capsicum.
Mix and saute for 2-3 minutes.
Add in the steamed ammini kozhakattai.
Gently give a toss.
Switch off the flame and add grated coconut.
Gently mix well.
I garnished with few spring onion greens.
You can add few coriander leaves as well.
Ragi ammini kozhakattai is ready.