Tuesday, March 15, 2016

Millet Kozhukattai for Karadayan Nombu

Yesterday was Karadayan Nombu (A traditional festival - we pray for wellness and longevity of our husband). Traditionally we make kozhukattais (steamed dumplings) out of broken rice along with butter for neivedhyam. We pray and tie a yellow thread (neck or wrists) and then finish our fasting with the kozhukattais (savory and sweet). This year, instead of rice, I made kozhukattais with millet. I used the broken ones or rava of foxtail millet (for savory) and pearl millet for sweet. Absolutely yummy - perfect taste and a great way to add millets to your diet. 

Thinai / Foxtail Millet Uppu Kozhukattai


Makes about 28 kozhukattais

Thinai rava - 1 and 1/2 cups
Water - 3 cups
Salt - 1 tsp
Thattapayar/red beans - 3/4 cup, cooked
Coconut - 3 tbsp, grated


Oil - 2 tbsp
Mustard - 1/2 tsp
Split urad dhal - 1/2 tsp
Asafoetida - 1/8 tsp
Curry leaves - 2 sprigs
Dried red chillies - 2
Green chillies - 2, chopped
Cilantro - optional


In a pan, heat the oil and add the seasonings. 

When it is done add 3 cups water. Once the water starts to boil add coconut, cooked black-eyed peas, salt and mix thoroughly. Add the foxtail millet rava and cook till the whole water is absorbed by the millet and everything gathers into a mass. This may take about 8 to 10 min.

Switch off the flame and let it cool for a while. When it is bearable hot, take a handful or 1/4 cup amount of the millet mixture and shape into ovals (or balls or any shape that you prefer).

Steam for 8 to 10 min. 

Serve hot with chutney or sambhar or pickle.

Kambu / Pearl Millet Sweet Kozhukattai


Makes 15 kozhukattais

Pearl millet brokens - 1 cup
Jaggery - 3/4 cup
Coconut - 2 tbsp
Thattapayar/red beans - 1/2 cup, cooked
Cardamom - 1, crushed
Water - 2 cups


In a pan, add jaggery and 1 cup water and heat. 

Once all the jaggery dissolves, filter and discard the impurities. Return the jaggery water to the stove and add one more cup of water. 

When it boils, add coconut, black-eyed peas, and crushed cardamom. Then add the pearl millet brokens and cook till all the water is absorbed. This may take about 15 min. on a medium flame. Keep stirring now and then.

Let it cool for a while. Scoop handfuls and shape into ovals.

Steam for 15 min. 

Serve hot with butter.


Any millet or a mixture can be used.

Use only 1:2 ratio of millet: water. Since the kozhukattais will be steamed, cooking them 3/4th is enough, or else shaping would not be easy.

Any small beans or a mix can be used since they are proteins. Bigger beans are not recommended since shaping may be difficult. But you may try and cut into squares after steaming.

They may tend to become a little dry after a few hours. Just warm it and there you go. Serve hot.

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