Kozhukattai is a famous South-Indian food that can be had as a snack or a fulfilling dinner recipe. Kozhukattais are very versatile and can be made with any grain from rice, wheat, ragi, or any millet variety. I try to include millets in our family diet regularly, mainly because they are complex carbs that are really good for the body and keep you full. I recently made this healthy Barnyard Millet Kozhukattai for our dinner and paired it with some RailChutney. Instantly, it became a recipe to be bookmarked and will have its place often in our meal routines. This is a perfect dinner recipe for cold nights with the burst in flavors from the pepper and Jeera in them. Try this quick, healthy, and filling Barnyard Millet Kozhukattai for your Breakfast, dinner, or even as a fulfilling snack. You will keep making it often.
Ingredients
- Tempering Ingredients
Instructions
- In a mixer jar, add a quarter cup of split moong dal with a teaspoon of pepper and Jeera each. Coarsely grind them.
- Heat a heavy bottomed pan. Add two teaspoons of gingelly oil. Add mustard seeds, Urad dal, Channa dal , red chilli, curry leaves and roast them till golden. Add two cups of water. Let it boil
- Add asafoetida powder and salt to taste. When it begins to boil, add one cup of millet to it. Mix them together and cook until water is absorbed.
- cover the pan and cook for 5-7 mins until the millet is cooked. Add two teaspoons of grated coconut and mix.
- Pinch out orange size balls and shape them. grease Idli plates and arrange the Kozhukaatais.
- Steam them in an Idli pot for 5-7 mins. Serve hot with any chutney of your choice. They taste great as such too.
Notes
- I have used Barnyard Millet (Kuthiraivali) to make this Kozhukattai. You can also use little millet(Samai), Thinai to make them.
- If you do not have split moongdal, replace it with regular moong dal and follow the same process.