Millet Kara Pidi Kozhukattai (Steamed Millet Dumplings - South Indian style)

 

          Millet Kara Pidi Kozhukattai is a healthy steamed breakfast recipe that can also be served as a snack with coconut chutney. It is very easy and simple to prepare. The cooking method is almost like the preparation of upma. The only difference is the fact that the mix is given an oval fist shape that is then steamed to perfection. 

          This amazing dish is originally made of rice flour and following the similar method. This is a no onion & no garlic recipe. So it is a perfect dish for any festival. 

          You can also add any finely chopped or grated veggies to make them more nutritious. This is a perfect diabetic friendly recipe. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup foxtail Millet / Kangni
• 2 tbsp. moong dal
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chilies, broken into small pieces
• 8-10 whole pepper corns 
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Dry roast the moong dal and the millet separately till it is slightly browned. Set aside to cool down. Then grind into a coarse powder (just like semolina) and keep aside. 

          Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the curry leaves, ginger, urad dal, green chilies, ginger, asafoetida and whole pepper corns. Sauté for a minute. 

          Add 1 & 1/2 cups water, salt to taste, coconut and coriander leaves. Bring it to a boil. 

         Now add the millet flour. Mix well and cook till dry and the mixture leaves the sides of the pan. 

         Switch off the flame and add the ghee. Set aside for 5 minutes or till you can handle the heat.

        Grease your hands with oil and take a lemon sized mixture of the cooked millet. Squeeze to give an oval fist shape. Make similar Pidi Kozhukattai with the remaining mixture.

         Steam for 5-7 minutes. Serve hot with coconut chutney / pickle for a wholesome breakfast or snack. They can also be had as a lunch box meal.

                              Dry roast the moong dal 

               & the millet separately till it is slightly browned. Set aside to

                   cool down. 

       Grind into a coarse powder (just like semolina) & keep aside. 

        Heat oil & temper with mustard seeds & cumin seeds. Allow it 

        to splutter.

               Add curry leaves, ginger, urad dal, green chilies, ginger, asafoetida  

               & whole pepper corns. Sauté for a minute. 

        Add 1 & 1/2 cups water, salt, coconut & coriander leaves.

  

         Bring it to a boil. 

                              Add the millet flour. 

             Mix well & cook till dry & the mixture leaves the sides of the pan. 

Switch off the flame & add the ghee. Set aside for 5 minutes or till you can 

handle the heat.

 

 Grease your hands with oil & take a lemon sized mixture of the 

 cooked millet. Squeeze to give an oval fist shape.

          

 

                               Steam for 5-7 minutes. 

            Serve hot with coconut chutney / pickle for a wholesome breakfast 

            or snack. They can also be had as a lunch box meal.