We need lots of tadka (seasoning) for this dish as the tadka infuses life and gives unique taste and crispy crunch when munching on the kozhukattais.

Take a pan and add oil, when it is hot, add mustard seeds, urad dal, jeera seeds, broken red chilies (wait for few seconds until the urad dal & jeera seeds get slightly browned, but do not let the mustard seeds splutter as we want the crunchiness from the un-spluttered mustard seeds when enjoying the dish), then add chopped curry leaves and dose of hing.

Add chopped onion/ green chilies, fry for few minutes until it sweats a bit and half cooked (no need to brown the onions), then add half cup grated coconut, salt to taste, mix the tadka well, switch off the stove and let the contents cool for few mins.

Now add the ragi flour to the sautéed mix with enough water and knead to the consistency of chapathi dough.

Shape the kozhukkattais using your hand and cook in an idli steamer for 15 mins.