How to Make Moong Dhal Dago Kozhukattai?



Moong Dhal Sago Dumpling is a healthy steamed snack, long back when I was talking with my aunt she told about this protein rich healthy recipe and shared her wonderful recipe with me and it was in my todo list for a long time. 

In this post, I’m sharing a detailed recipe of a kozhukattai. Well steamed foods will have high nutrition value, since it will lose very less nutrients while cooking and steamed food are consider to be a healthy option. We generally make Idli, Puttu, Idyappam, Kozhukatai in steaming process which are in our regular healthy breakfast menu but this recipe is exceptional one since it has a power packed ingredients in it.

Firstly, Moong dhal Kozhukattai will comes under the shade of protein rich food. It is completely packed with protein and low on carbs and also known as green gram which is  most recommend vegetarian food for all age group people. Moong dhal is one of the ingredient in India which accompanies in all part the region. So many recipes can be done by using this versatile dhal, here in this recipe Moong dhal is one of the key ingredient. 

Secondly Sago pearls, is a type of Starch extracted from tapioca. Sago is a another Key ingredient which bring a unique flavour to this recipe. It’s a dietary food, and low in vitamins and minerals. Mainly sago reduce the risk factors for heart disease and also sago provides antioxidants and resistant starch which has many health benefits. In Tamil we call as Javarusi, with this Pearls we make puddings, payasam, upma and many more. 

Thirdly about the Dumpling, in South India we call dumpling as Kozhukattai, Which is nothing but steamed ball of food. The ingredients and preposition may vary in each recipes. Basically Kozhukattai is made up of rice flour or any of the starchy flours, in this recipe i have reduced the rice flour and substituted with moongdhal and sago. Mainly to reduce the carb intake and to increase the protein based foods in our regular diet. 

More over, I called this kozhukattai as “Power Packed” Food. It helps you to gain your energy instantly. To sum up, his post will help you to  learn a simple and healthy recipe. If you like this post leave your valuable comments in the comment section. Do try this out and share your feedback as well.  

Healthy Breakfast

Scroll down for the detailed recipe

Take the moong dhal in a pan  & Dry Roast the Moongdhal  

 Roast them till they turns golden brown in colour, Set aside the roasted moong dhal to cool down. 

In the same pan, Take the Sago pearls and Dry roast the sago pearls  

Along with the Sago pearl add Cardamom and dry roast till the aroma comes

 Cool the ingredients completely and Powder them in a mixer 

I have powder them in a coarse texture. It’s absolutely fine to grind them fine or to a coarse form. The Coarse form will give a nice texture in Kozhukattai.

Take rice flour in a mixing bowl  

Add the powdered content to the mixing bowl along with the rice flour  

Add in the Grated coconut 

Boil the Jaggery with a cup of water, strain and add the japery syrup to the mixing bowl. 

Knead a soft dough and make even sized dumplings

Place them in a steamer and steam for 15 mins  

Moongdhal Kozhukattai

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 15 minutes    |  Cook time: 15 mins    Serves: 4


Moong Dhal 1/2 cup
Sago 1/4 cup
Jaggery 3/4 cup
Rice Flour 3 cups
Coconut 1/2 cup
Cardamom 2 nos
Dry Ginger Powder 1/2 nos


  • In a pan take the moong dhal and dry roast the moong dhal in medium flame till they turns golden brown in colour. Set aside to cool the roasted moong dhal
  • In the same pan dry roast the sago and cardamom for few minutes in medium flame.
  • Allow the Moong dhal and sago to cool down completely and powder them in a mixer jar.
  • Take the jaggery in a sauce pan, add 1/4 cup of water, boil well to melt the Jaggery
  • In a mixing bowl take the rice flour, add the powdered dhal mix, coconut and mix well
  • Strain and add the Jaggery water to the dry mix.
  • Knead a soft dough, and start making the dumplings, repeat the same for all the dough
  • Heat the steamer with water, Steam the dumplings for 15 mins in medium flame.


    • Adjust the sweet level according to your taste buds
    • If you add more jaggery water, then adjust the dough by adding more rice flour

“Go, eat your food with gladness, & drink your wine with a joyful heart. Ecclesiastes 9:7”

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Im Sujitha Ruban, Living in Bangalore, India. Im the founder of “”, Who works full-time behind the screen in writing, editing and photography. I have been into blogging for the past Six years for experimenting more flavours in food and sharing my thoughts to my viewers. Cooking needs patience and Perfect fusion of combination, I love to share my recipes in a simple and easy way that makes the sense of easy cooking. Recipes I shared here are from my family recipes, some are from my friends. I learn new recipes from magazines, Television shows, or by Surfing Internet. My intension for learning never stops at anytime. My E-baby(blog) carries my memories, love, passion and fun..

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