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Vegetable Ragi ammini kozhukattai recipe

Easy healthy Gluten-free snack using Finger millet flour
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast, Dinner, Snack
Cuisine: Indian
Servings: 2 people
Author: Jeyashri suresh


  • 1 cup Ragi flour
  • 1 cup Hot water
  • 1 tsp + 4 tsp oil
  • 1 tsp coconut oil
  • Salt as needed
  • 1 onion
  • ½ Capsicum
  • Curry leaves few
  • ½ tsp Mustard seeds
  • 1 tsp Urad dal
  • 2 green chili
  • 2 tbsp Grated coconut
  • Spring onion greens few optional


  • 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.
  • Add salt.
  • 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.


  1. Do not steam the kozhakattais than the mentioned time. Else it will become rubbery and chewy.
  2.  You can make it a no onion garlic version too by adding Idli molagapodi to the Ammini kozhakattais.