Kuthiraivali Kozhukattai Recipe | Millet Kara Kozhukattai Recipe
Kuthiraivali ( Barnyard millet ) kozhukattai is a traditional south Indian breakfast recipe. Kozhukattai is generally prepared using rice or millets with the tempering and then steamed. This millet kozhukattai tastes so good and can be served as breakfast or as a snack along with coconut chutney. For a more colorful and healthy option, you can add vegetables and grated coconut into it. Whether you are a fitness freak or a food lover, this recipe will surely win your heart!
Equipment
Cooking pot
Steamer Pot
Ingredients
- ½ cup Barnyard Millet / Kuthiraivalli
- 1 teaspoon Oil I used coconut oil
- 1 tablespoon Split Yellow Chana dal
- 1 teaspoon Mustard seeds
- 1 tablespoon Split White Urad dal
- ¼ teaspoon Asafoetida
- 1 no Green Chilli chopped finely
- 1 teaspoon Ginger peeled & grated
- 1 sprig Curry leaves
- 1¼ cup Water
Instructions
- Wash barnyard millet and set aside.
- Take a kadai or any pot. Heat oil in it. Add in chana dal and saute till it turns little golden. Add in mustard seeds and urad dal. Saute for 30 seconds. Add in asafoetida and saute for 30 sec. Add in green chillies, ginger and curry leaves. Mix well.
- Pour in water, salt and bring it to boil. Once it boils, add in the barnyard millet and mix well. Cover and simmer for 10 to 15 mins till the millet is cooked.
- Open and check whether the millet is done, it will absorb all the water. Fluff it up slightly. Now cover it and leave it for 10 mins till it cools a little.
- Now take a small portion from it and shape it into balls. Place it in a steamer plate and place this over the idli steamer. Cover it and steam it for 8-10 mins. Open the lid and remove it to a plate. Serve with any chutney or as it is.
Notes
Follow this tips and tricks for a perfect millet kozhukattai :
● If the mixture is too dry, sprinkle water little by little according to the consistency.
● You can also incorporate with other millets like little millet, foxtail millet, finger millet etc.
● You can also try with millet flour instead of whole millet.
● For a toddler friendly version, you can grind chilli and ginger into a paste and add it to the kozhukattai mixture.
● Roll /shape the mixture of your choice, when it is warm.
● Do not over crowd the idli / steamer plates.
● Make sure to oil the steaming plates, so it will be easy to remove them after steaming.
STORAGE AND SERVING
Store the kozhukattai in an airtight container for 3 days in the refrigerator. You can also freeze them for a month. Before serving them, reheat them by using a microwave or steamer for a few minutes. Storing as premix : Dry roast the ingredients like millet, pepper, jeera separately and grind them into coarse powder. Do the regular tempering by adding little oil. Mix everything together and store them in an airtight container or ziplock bag. Store them in the refrigerator for 1 to 2 months. It comes in handy during a busy schedule. Serving : Traditionally south Indian kozhukattai are served as tiffin or as a snack alongside with chutney or sambar or even with inji puli. This is a savoury version. You can also serve them as dessert by preparing sweet filling with jaggery, coconut and cardamom.Nutrition
Nutrition Facts
Kuthiraivali Kozhukattai Recipe | Millet Kara Kozhukattai Recipe
Serving Size
1 servings
Amount per Serving
Calories
120
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
6
mg
0
%
Potassium
57
mg
2
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
0.1
g
0
%
Protein
4
g
8
%
Vitamin A
20
IU
0
%
Vitamin C
10
mg
12
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.