Barnyard Millet Kozhukattai
Barnyard Millet Kozhukattai
One Place Bazaar
12
5 minutes
30 minutes
91
South Indian
Ingredients
- 1 cup Barnyard Millet or Kuthiraivali Millet, soaked for 15-20 mins
- 2 1/2 cups Water
- 2 tbsp Coconut/Sesame Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1/2 tsp Mustard Seeds or Rai
- 1-2 Green Chillies, finely chopped
- 2 tbsp Freshly grated coconut
- A pinch of hing or asafoetida
- Curry leaves, few, torn into pieces
- Salt, to taste
Directions
Wash and soak barnyard millet for at least 15 to 20 minutes. After 20 minutes, drain the water and keep aside.
Heat a thick-bottomed kadhai or pan, add coconut/sesame oil, mustard seeds, urad dal, chana dal, green chillies, hing, and curry leaves.
Once mustard seeds crackle, add water and salt to taste.
Once the water starts boiling, reduce the flame and slowly add the soaked and drained barnyard millet, mixing continuously.
Add the grated coconut and keep mixing. The millets will thicken up after a few minutes.
Once it forms a thick mass, switch off the flame and let it cool slightly.
Meanwhile, prepare a steamer for steaming the kozhukattais.
Shape the kozhukattai and place them in the hot steamer. Steam for at least 10 minutes until soft. Serve immediately with a side dish of your choice.
