Ragi Ammini Kozhukattai | Ganesh Chaturthi Special | Sweet + Spicy Version
Make this soft, healthy, 2-in-1 Ammini Kozhukattai for Vinayagar Chaturthi – one batch, two flavors! Perfect for festivals, naivedyam, or just a cozy weekend snack.
📝 Full Recipe in video & description
💬 Comment: Sweet or Spicy – which team are you?
📌 Save & share with family this festive season!
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Ragi Ammini Kozhukattai | Makes 40–48 balls
Ingredients
Ragi flour – 1.5 cups
Rice flour – 0.5 cup
Water – 2.75 to 3 cups
Oil (sesame or coconut) – 4 tsp
Salt – 0.25 tsp
Sweet Mix
Powdered jaggery – 0.5 cup
Grated coconut – 0.5 cup
Ghee – 2 tsp
Cardamom powder – 0.5 tsp
Optional – roasted sesame 1 tsp, chopped cashews 1 tbsp
Savory Mix
Oil (sesame or coconut) – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Dry red chilli – 1
Curry leaves – 1 sprig
Asafoetida – 2 pinches
Idli milagai podi – 2 to 3 tbsp
Salt – small pinch
Optional – fresh grated coconut 2 tbsp or roasted sesame 1 tsp
Recipe Steps
1. Mix ragi and rice flour. Lightly roast the ragi flour 2 to 3 minutes on low heat until warm but not browned.
2. Boil water with oil and salt. Switch off flame. Add the flour mixture all at once, stir quickly to form a thick mass. Cover and rest 5 minutes.
3. Knead the dough while warm for 3 to 5 minutes until smooth and soft. Add a few teaspoons of hot water if dry.
4. Pinch small marble-size balls, roll smooth, keep covered with damp cloth.
5. Steam on a greased plate 8 to 10 minutes. Rest 2 to 3 minutes.
Sweet Version
1. Melt jaggery with 2 to 3 tbsp water, strain if needed.
2. Add coconut and ghee, cook 2 to 3 minutes until slightly sticky.
3. Add cardamom powder and optional sesame or cashews.
4. Toss half the steamed balls in this mixture until coated well.
Savory Version
1. Heat oil. Add mustard seeds, urad dal, chana dal, red chilli, curry leaves, asafoetida.
2. Add idli milagai podi, pinch salt, 1 to 2 tbsp water to make a slurry.
3. Toss remaining steamed balls on low flame until coated. Add fresh coconut or sesame if desired.
Tips
Do not over-steam or the balls turn hard. Brush with ghee or oil after steaming for softness.
If sweet coating is watery, cook jaggery mixture longer before tossing.
If savory coating is dry, sprinkle extra water while tossing.
Keep unsteamed dough balls covered with a damp cloth to prevent drying out.