Millets are very special and different varieties of millets are there. Millets are filled with health benefits. These are the traditional staple food of majority of Indians during olden days.
You could find more about different kinds of millets, their health benefits, cooking instructions and how these millets called in other languages at this website.
Normally, we make Kozhukattai in rice flour/ batter. Here is a healthier version of Kozhukattai made from little millets:
- Samai (Little Millet) – ½ cup
- Carrot -1 small finely chopped
- Coconut -2 tbsp grated
- Water -1 cup
- Salt – to taste
- Oil – 1tsp + 1 tsp greasing
- Mustard Seeds -1 tsp
- Urad dal -1/2 tsp
- Curry Leaves –few torn into pieces
- Green Chillies – 1 finely chopped
- Hing – ¼ tsp
- Heat oil in a pan and add all temper ingredients and let them splatter.
- Then add carrot and sauté them for 1 minute.
- Now add water and salt and let it boil.
- Simultaneously, rinse the millets and keep it ready.
- Once water starts boiling, put the flame down, and add the millets by stirring continuously.
- Now cover the pan with the lid and let it cook until the water absorbs.
- When water absorbs, add coconut, give a quick stir and remove the pan from the stove.
- Let it sit for a while, grease your hands with oil and make a shape of Kozhukattai or small balls or even you could make a ball and press it inwards with both the hands to form a small cup.
- Make sure that while pressing, the edges should not crack.
- At the end if the mixture becomes too dry sprinkle some water to hold it together.
- After finishing making desired shapes from entire dough, grease the Idli plates / steaming plates with oil and carefully place the Kozhukattai / balls on the plates.
- Let them steam for 5 – 7 minutes and then switch off the stove.
- Serve hot with any chutney or pickle of your choice.
- You can try this recipe with Kodo and Barnyard millets.
- Try to eat this when it is hot, later it will become dry.