Sep 7, 2015

Ragi korakattai

I'm trying to mix up the cereals in our diet, and my new favourite is ragi flour. These steamed dumplings are similar to the savoury korakattai made with rice flour, and I absolutely love them because they can be rustled up in a jiffy and taste really good. 
I use only half the indicated quantity of jaggery, but this is the original recipe. 

1 cup ragi flour
1/2 cup grated coconut 
1/2 cup grated jaggery
1/2 tsp cardamom powder
A pinch of salt
3 tbsp water

Mix the dry ingredients together (keeping aside 1 tbsp coconut), add water gradually to make a firm dough. 
Roll into lemon sized balls and press into an oval shape. 
Steam in a steaming plate or an idli maker for 10 minutes. 
Garnish with coconut and sugar before serving. 

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