Millet Kozhukattai is a popular South Indian dumpling and a comforting snack that’s perfect for any time of the day. This recipe is made with Samai also known as Little Millet and steamed to make soft, light dumplings with mild, aromatic flavors. It’s a great choice when you want something healthy but still tasty and satisfying.
This kozhukattai is made using little millet instead of rice. It’s rich in fiber, iron, and antioxidants, making it excellent for digestion, blood sugar control, and heart health. This kozhukattai is a healthy choice for all age groups. It’s perfect for evening snacks, a light dinner, or even as a make-ahead lunchbox option.
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About Millet Kozhukattai
Little Millet Kozhukattai is a nutritious wholesome savory steamed dumpling that’s healthy and tasty. This recipe is made with Samai, a tiny grain that’s easy to digest and quick to cook. It’s a healthy snack, and steaming the kozhukattai not only gives it a soft, melt-in-the-mouth feel but also keeps the nutrients within.
This recipe is made with simple ingredients like mustard seeds, urad dal, curry leaves and a handful of grated coconut. These add a lovely aroma and texture to the dumplings. This cooking method brings out the best in millet, keeping the dish light yet filling. It feels gentle on the stomach, easy to prepare, and packed with simple flavors.
This recipe is easily customizable. You can switch the millet with any other millet like Varagu (Kodo millet), Kuthiraivali (Barnyard Millet) or Thinai (Foxtail Millet). You can add any veggies of your choice. This is a beginner-friendly recipe. If you’re looking to make a healthy snack without giving up on taste, this recipe is a must-try.
Millet Kozhukattai Ingredients
- Samai (little millet) – This is the key ingredient, is rich in fiber and nutrients.
- Oil – Used for tempering. You can use groundnut oil or any other of your choice.
- Mustard seeds, urad dal – Adds flavor and crunch to the base.
- Curry leaves – Adds aroma and flavor.
- Green chilies – Adds mild spice and flavor.
- Carrot – Adds crunch and mild sweetness to the dish.
- Water – Helps cook the millet easily.
- Coconut – Adds texture, enhances flavor and taste.
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Why This Recipe Works
- This recipe is made with just a few basic ingredients.
- It’s a healthy snack recipe rich in fiber and nutrients.
- Quick and easy to make under 30 minutes.
- Great for kids and adults as a healthy snack.
- It’s a gluten-free and nutritious alternative to rice.
- It’s a versatile recipe that can be made with different types of millet.
How to make Millet Kozhukattai Step by Step
1.Heat oil in a pan – add the items under ‘to temper’, let it splutter. Then add chopped carrot and sauté for 2 minutes until raw smell leaves. Then add water and allow it to boil for 3mins so that carrots get half cooked. Add required salt.
2.Rinse the millet, drain water from it. When water boils, add the millet.
3.Cook covered until the millet is cooked and all the water is absorbed. Add coconut give a quick mix and switch off.
4.Switch off and allow it to cool for few mins. Once it is hand bearable hot grease your hands with oil and start making kozhukattai shapes or even as simply balls. Continue doing it till the entire mixture gets over. If its too dry then sprinkle little water to hold them together. Grease idli plates / steaming plate with little oil and carefully transfer the kozhukattais to the plate and steam it for 5-7 minutes. Switch off.
Serve hot with coconut chutney or any chutney of your choice!
Expert Tips
- Millet – Use good quality millet. Rinse and drain it well before cooking for even texture. You can use little millet, foxtail millet, kodo millet etc.
- Water – You can sprinkle a little water onto the mixture if it’s dry. Ensure the mixture is moist but not too watery for perfect dumplings.
- Greasing Hands – Lightly grease your hands with oil or ghee to shape the dumplings easily without the mixture sticking to your hands.
- Steaming – Steam the kozhukattai for 5-7 minutes for soft and fluffy dumplings.
- Flavor – You can add extra chili if you prefer a spicier version.
- Texture – You can add roasted cashews or peanuts for extra crunch and texture.
- Vegetables – You can try adding other vegetables like beans or peas to make it more colorful and nutritious.
Serving and Storage
Serve Millet Kozhukattai hot as an evening snack with coconut or tomato chutney. It can be enjoyed at any time of the day.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by steaming or microwaving with a few drops of water to keep them soft.
FAQS
1.What if the mixture is too dry?
If the mixture feels dry, add a little water to help it hold together. Sprinkle little water to make it more moist ten shape into kozhukattai.
2.Can I make these spicy?
Yes, you can increase the number of green chilies or add red chilies to the tempering for extra heat. If you want to make it look more colorful you can add kashmiri red chili powder.
3.Can I skip coconut?
Coconut adds flavor and moisture, but you can skip it if needed and still enjoy a tasty dumpling.
4.Can I add other vegetables?
Yes, you can add finely chopped spinach, cabbage, peas to this kozhukattai.
5.Can I freeze the kozhukattai?
Freezing is not recommended, as it may affect the texture. It’s best enjoyed fresh or stored in the fridge for a short time.
If you have any more questions about this Millet Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Millet Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Millet Kozhukattai Recipe
Ingredients
- 1/2 cup samai / little millet
- 1 carrot finely chopped
- 2 tablespoon coconut grated
- 1 cup water
- salt to taste
To temper:
- 1 teaspoon oil + 1 teaspoon for greasing
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- few curry leaves torn into pieces
- 1 green chillies finely chopped
Instructions
- Heat oil in a pan – add the items under ‘to temper’, let it splutter. Then add chopped carrot and sauté for 2 minutes until raw smell leaves.
- Then add water and allow it to boil for 3 minutes so that carrots get half cooked. Add required salt.
- Rinse the millet, drain water from it. When water boils, add the millet.
- Cook covered until the millet is cooked and all the water is absorbed.
- Add coconut give a quick mix and switch off.
- Switch off and allow it to cool for few minutes.
- Once it is hand bearable hot grease your hands with oil and start making kozhukattai shapes or even as simply balls.
- Continue doing it till the entire mixture gets over. If its too dry then sprinkle little water to hold them together.
- Grease idli plates / steaming plate with little oil and carefully transfer the kozhukattais to the plate and steam it for 5-7 minutes. Switch off.
- Serve Millet Kozhukattai hot with coconut chutney or any chutney of your choice!
Notes
- Millet – Use good quality millet. Rinse and drain it well before cooking for even texture. You can use little millet, foxtail millet, kodo millet etc.
- Water – You can sprinkle a little water onto the mixture if it’s dry. Ensure the mixture is moist but not too watery for perfect dumplings.
- Greasing Hands – Lightly grease your hands with oil or ghee to shape the dumplings easily without the mixture sticking to your hands.
- Steaming – Steam the kozhukattai for 5-7 minutes for soft and fluffy dumplings.
- Flavor – You can add extra chili if you prefer a spicier version.
- Texture – You can add roasted cashews or peanuts for extra crunch and texture.
- Vegetables – You can try adding other vegetables like beans or peas to make it more colorful and nutritious.
traditionallymodernfood
Healthy podi Kozhukattai:-)
Suja Hari
looks yummy!!!
Shravs
What's samai called in kannada?? Never heard of this?
SHARMILEE J
Googled around buts its the same in kannada too..'Sama'