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.