Samai (Little Millet) Kozhukatai

Ingredients :

• Samai (Little Millet) – ½ cup
• Carrot -1 small finely chopped
• Coconut -2 tbsp grated
• Water -1 cup
• Salt – to taste

To Temper

• 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 

Method

• 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. 

My Suggestions:

• You can try this recipe with Kodo and Barnyard millets.
• Try to eat this when it is hot, later it will become dry.