Ammini Kozhukattai / Ragi Rice Balls Machurian


Ammini Kozhukattai is traditional dish from Tamilnadu.  I had ragi powder and was clueless how else could I make it appetising.  I came across Saras Viswan’s post on Coconut Rice Ammini Kozhukattai, we never have made this preparation in Karnataka, I thought it will be good to attempt it and it is close to mutlis or rice dumpling which we make, only here coconut milk has been taken instead of grated coconut we use in mutlis. You can also take plain water if you dont want to add coconut milk.


  1. Ragi powder – 1/2 cup
  2. Rice powder – 1/2 cup
  3. Coconut Milk/  Water – 2 cups, (1 cup coconut add two and quart cups warm water extract the milk)
  4. Oil – 1 tsp
  5. Salt to taste

For tempering

  1. Soya Sauce – 1 tsp
  2. Tomato Sauce – 1/2 tsp
  3. 1 Onion
  4. 2 vertically sliced green chillies
  5. 5-6 finely chopped garlic


Ragi Rice Balls.jpg

  1. Boil the coconut milk, add salt and oil.
  2. Once it boils add ragi and rice powder, stir  well, it will dry up.
  3. Switch off the flame, grease your hand with a little oil and make small balls.
  4. In the meanwhile keep the idli steamer with a little water on the gas.
  5. Place a cloth and keep the ragi rice balls to steam.

For Manchurian

  1. Take some oil in the non stick pan. Fry onion, chillies and garlic for 3-4 minutes.
  2. Once sauteed add soya and tomato sauce and ragi rice balls.
  3. Mix well and let it absorb the sauces for 5-10 minutes, till it gets a nice crust.
  4. Your Ragi Rice Balls Manchurian is ready to serve.