Millet pidi kozhukattai recipe | Millet kara kozhakattai recipe – Easy and healthy steamed millet kara kozhakattai, makes a perfect breakfast | dinner. Recipe with full video and step-by-step pictures.
Super soft and healthy steamed millet kara kozhukattai recipe. I am not a big fan of pidi kozhukattai during my childhood days. But later after marriage, I started liking it very much. This pidi kozhukattai recipe I have already shared in my Millet cookbook. Also, we make Thavala adai also using the same ingredients.
Traditionally, we make pidi kozhukattais using raw rice. It is similar to arisi upma but we steam the mixture and make it more healthy. In Some houses, they wash and dry the rice and pulse it and some just wipe the rice nicely with a clean towel and then make pidi kozhukattais. I have posted a lot of varieties of modakam | kozhakattai recipes in Jeyashris kitchen for Ganesh chaturthi.
Usually, we don’t make it for pillayar chaturthi, but since it is a no onion no garlic recipe, you can make this on the festival day also. Also, check out,
Millet pidi kozhukattai recipe
Millet Kara kozhukattai recipe
Ingredients
- ½ cup Millet I used kodo millet
- 3 tbsp yellow moong dal
- 1 tsp pepper
- ½ tsp cumin seeds
- 1 red chili
- 3 tbsp coconut
- 3 tsp coconut oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 pinches asafoetida
- Few chopped curry leaves
- Salt as needed
- 1.5 cups water
Instructions
- In a mixie jar, add the moong dal, pepper, cumin seeds and red chili.
- Pulse this few times.
- Now add the millet. I used kodo millet, you can use foxtail millet, little millet or any variety of millet too.
- Just pulse this twice. Pulsing the millet is optional but I highly recommend that as it will be easy while shaping the pidi kozhakattias.
- In a pan add oil, mustard seeds, urad dal, chana dal and finely chopped curry leaves.
- Let the mustard seeds splutter and the dals becomes golden brown.
- Add the asafoetida to this.
- Now add 1.5 cups of water to this.
- Add 3 tbsp of coconut and salt.
- Let this boil nicely.
- Simmer the flame and add the pulsed millet and dal mixture.
- Stir this well and ensure there are no lumps.
- Cover this and cook this.
- Stir this in between.
- This will take 7-8 minutes to get this cooked. Let this water evaporates.
- Once it is done, cover this and keep aside.
- Once it is warm, grease your hands with oil and take a lemon sized mixture of the cooked millet.
- Make an oblong shape or round shape.
- Make pidi kozhukattais using the remaining mixture.
- Place this in a greased steamer.
- Cover and steam for 12 minutes in medium flame.
- Switch off the stove and keep it closed for 2 minutes.
- Take out and enjoy the Kara kozhukattais.
- Serve with any chutney of your choice or mor kuzhambu.
Notes
- Pulsing the millet will help in binding the kozhukattais.
2. You can use toor dal instead of moong dal for making this Millet pidi kozhukattai.
3. You can add grated carrot or finely chopped cabbage to the millet pidi kozhukattai
- In a mixie jar, add the moong dal, pepper, cumin seeds and red chili.
- Pulse this for few times.
- Now add the millet. I used kodo millet, you can use foxtail millet, little millet or any variety of millet too.
- Just pulse this twice. Pulsing the millet is optional but I highly recommend that as it will be easy while shaping the pidi kozhakattias.
- In a pan add oil, mustard seeds, urad dal, chana dal and finely chopped curry leaves.
- Let the mustard seeds splutter and the dals becomes golden brown.
- Add the asafoetida to this.
- Now add 1.5 cups of water to this.
- Add 3 tbsp of coconut and salt.
- Let this boil nicely.
- Simmer the flame and add the pulsed millet and dal mixture.
- Stir this well and ensure there are no lumps.
- Cover this and cook this.
- Stir this in between.
- This will take 7-8 minutes to get this cooked. Let this water evaporates.
- Once it is done, cover this and keep aside.
- Once it is warm, grease your hands with oil and take a lemon sized mixture of the cooked millet.
- Make an oblong shape or round shape.
- Make pidi kozhukattais using the remaining mixture.
- Place this in a greased steamer.
- Cover and steam for 12 minutes in medium flame.
- Switch off the stove and keep it closed for 2 minutes.
- Take out and enjoy the Kara kozhukattais.
- Serve with any chutney of your choice or mor kuzhambu.
