Kuthiraivali ( Barnyard millet ) kozhukattai is a traditional south Indian breakfast recipe. Kozhukattai is generally prepared using rice or millets with the tempering and then steamed. This millet kozhukattai tastes so good and can be served as breakfast or as a snack along with coconut chutney. For a more colorful and healthy option, you can add vegetables and grated coconut into it. Whether you are a fitness freak or a food lover, this recipe will surely win your heart!
Kuthiraivali Kozhukattai
Barnyard millets / Kuthiraivali are my favorite millets. I love varagu too. Because these millets can be made into anything and they taste just great. I never miss my rice when i eat them, because these both taste like rice. Specially this kozhukattai tasted like my mom’s chambara kozhukattai. I have already posted a kuthiraivali upma. This is my another addition to my millet list. You can check my other millet recipes too.
Jump to:
This kozhukattai taste great as it is. But you can serve it with any chutney. Will share another version of this by adding lots of veggies in them.
About Kuthiraivali Kozhukattai
Barnyard millet goes by different names in different languages around the regions of India. In Tamil it is known as kuthiraivali, in Malayalam it is known as kavadapullu, in Telugu it is known as Udalu, in Hindi it is known as Jhangora.
Kuthiraivali kozhukattai is also known as barnyard millet south Indian dumplings. It is a staple south Indian dish which is served for breakfast or as an evening snack. These steamed dumplings are easy to digest and offer a healthy alternative to regular rice based dumplings.
WHY I LOVE THIS RECIPE – Upma kozhukattai has always been my favourite from childhood. But grewing up became more health consicous, looking for a healthy alternative to rice. Then I discovered this millet kozhukattai, which substitutes traditional rice with barnyard millet. This twist not only retains the essence of the original dish but also adds nutritional value and maintains a balanced diet. Switching from rice has been a breeze because these millets genuinely satisfy that familiar taste and craving.
Kuthiraivali kozhukattai ( Barnyard millet dumpling ) is mildly spiced with green chillies, ginger, then tempered with mustard seeds, channa dal, urad dal, shaped into balls and then steamed for 10 minutes. It’s an amazing alternative to rice and makes an excellent fasting recipe during festivals like ganesh chathurthi, navaratri.
Barnyard millet is a very good option for people who are anemic as it’s a great source of iron, protein and calcium. It is also low in calories, low in glycemic index (GI) which helps to regulate blood sugar and cholesterol levels. Unlike most millets that have porridge-like sticky consistency when cooked, but this barnyard millet when cooked the grain separates and fluffs up. So, if you’re looking for a healthy and delicious alternative to traditional rice based dumplings, then barnyard millet dumplings are a must try.
Similar Recipes
WHY THIS RECIPE WORKS
Kuthiraivali kozhukattai known as barnyard millet upma kozhukattai is a traditional south Indian dish that holds a special place in many hearts, especially in south Indian households.
Versatile : Barnyard millet kozhukattai is an incredibly and easily adaptable recipe. You can easily tweak the filling like, for sweet version you can add jaggery or grated coconut and for savoury more vegetables, lentils can be added and steamed.
Perfect for weight loss : As we have discussed earlier, barnyard millets are naturally gluten free, low in calorie and high in fribre and protein. Also has a low glycemic index by nature. So, this recipe makes perfect for those who’re looking for weight loss menu ideas. Replacing millets over rice based kozhukattai significantly boosts your body health.
Ready to eat mix : You can also prepare your own ready to eat kozhukattai premix. These premixes come in handy during busy days. To prepare this premix, dry roast the barnyard millet and also dry roast pepper, jeera separately. Coarsely grind them after cooling. Temper this coarse powder by adding little oil, mustard seeds and curry leaves. Tada ! Your ready to go premix is ready. Whenever you want to cook, take 1 cup of premix and 2 cups of hot water, mix and steam.
Less / No oil cooking : Kozhukattai are generally prepared by steaming them. Steaming is a low calorie cooking method that helps to retain the nutrients and flavour of food. It also helps to preserve the texture and shape of the dumpling.
Ingredients
Barnyard millet / Kuthiraivali : Barnyard millet is a nutritional grain popular in south India. It is gluten free and rich in fibre. It slightly has a nutty flavour and may taste bitter. To remove it, wash and dry before cooking. You can also substitute with other millets like finger millet, foxtail millet, red rice, little millet etc.
Green chilli : Green chilli adds the fiery element and flavour to the kozhukattai. If you are offering to kids, make sure to remove the chilli seeds before tempering. Also you can grind the chillies into paste and add it to the mixture.
Ginger : Ginger adds a warm and aromatic flavour to the kozhukattai and also helps in digestion. Ginger should be grated finely or you can add it like green chilli-ginger paste into the mixture.
Tempering : Tempering is so crucial, as it infuses the flavour, aroma and savoury to the kozhukattai. Temper the kozhukattai by adding oil, followed by mustard seeds, channa dal, urad dal, curry leaves, asfoetida and curry leaves in low flame. For extra nutty flavour, you can also add chopped nuts like cashewnut, almond nut for tempering
Salt : Salt is essential for enhancing the overall taste of the kozhukattai and also helps to balance the flavour.
Water : Water helps to cook the millet in correct consistency. Measure and add the water accordingly.
Hacks
For perfectly cooked millet, water plays a crucial role. It involves the right water ratio like 2:1 or 3:1. Consistency is the perfect key to make kozhukattai. So, measure and add the water accordingly to avoid porridge consistency.
Preparing millet : Washing and drying the millet is very important. It helps to remove any dirt or small insects and also removes the bitter taste.
Shaping dumplings : Add the millets once water starts to boil, turn the flame to low and cover and cook until the water is absorbed and then let it rest, which yields fluffy and well cooked grains. Once the mixture is slightly warm, roll them into lemon sized balls.
Steaming : Add water to the steamer base and let it boil. Spread some oil in the steaming / idli plates for easy removal. The kozhukattais are steamed until they become firm and cooked through.
Kuthiraivali Kozhukattai (Stepwise Pictures)
|
| Take all your ingredients |
 |
| Heat oil in a kadai |
 |
| Add in chana dal |
 |
| When chana dal gets little colour, add in mustard seeds and urad dal.. |
 |
| saute them till mustard seeds pop |
 |
| add a dash of asafoetida |
 |
| some chopped green chillies..You can also add some dry red chillies |
 |
| in goes some grated ginger |
 |
| saute for a min |
 |
| pour in water |
 |
| season with some salt |
 |
| Bring it to boil |
 |
| add in kuthiraivalli / barn yard millet |
 |
| mix well |
 |
| cover and simmer |
 |
| now the millets is cooked |
 |
| fluff it up and let it cool a bit |
 |
| take small portions from this |
 |
| shape it into balls |
 |
| place it on idli steamer place |
 |
| Place it over the steamer |
 |
| Cover and steam |
 |
| now it is done |
 |
| serve |
Expert Tips
Follow this tips and tricks for a perfect millet kozhukattai
- If the mixture is too dry, sprinkle water little by little according to the consistency.
- You can also incorporate with other millets like little millet, foxtail millet, finger millet etc.
- You can also try with millet flour instead of whole millet.
- For a toddler friendly version, you can grind chilli and ginger into a paste and add it to the kozhukattai mixture.
- Roll /shape the mixture of your choice, when it is warm.
- Do not over crowd the idli / steamer plates.
- Make sure to oil the steaming plates, so it will be easy to remove them after steaming.
STORAGE AND SERVING
Store the kozhukattai in an airtight container for 3 days in the refrigerator. You can also freeze them for a month. Before serving them, reheat them by using a microwave or steamer for a few minutes.
Storing as premix : Dry roast the ingredients like millet, pepper, jeera separately and grind them into coarse powder. Do the regular tempering by adding little oil. Mix everything together and store them in an airtight container or ziplock bag. Store them in the refrigerator for 1 to 2 months. It comes in handy during a busy schedule.
Serving : Traditionally south Indian kozhukattai are served as tiffin or as a snack alongside with chutney or sambar or even with inji puli. This is a savoury version. You can also serve them as dessert by preparing sweet filling with jaggery, coconut and cardamom.
FAQ
1.Is it suitable for kids ?
Absolutely! Barnyard millet kozhukattai is a nutritious option for kids’ lunch / snack boxes. It can be a healthy alternative to more processed snacks in the market. You can also serve them in a sweet version too.
2.Can it be made in advance?
Yes, Barnyard millet kozhukattai can be prepared in advance. For instance, the dough can be made the night before and steamed fresh in the morning, making it a convenient option for busy schedules.
3. Can I steam using an instant pot?
Yes, you can also steam the kozhukattai using an instant pot. Place the kozhukattai in a steamer basket and steam for 8 minutes. Make sure to release the pressure quickly for a soft and chewy kozhukattai.
4.Can I use store bought barnyard millet flour ?
Yes, you can use store bought millet flour for making kozhukattai. Just make sure to add the water accordingly.
5.Is barnyard millet easy to digest?
Barnyard millet is generally easy to digest due to its lower glycemic index compared to other grains. It is a great recipe for weight loss.
Variations
Here are some ideas / variations you can try with barnyard millet kozhukattai recipe :
Cheese millet kozhukattai : For cheesy kozhukattai version, you can add grated cheese like paneer, mozzarella, cheddar or even tofu of your choice for the filling. And you can even add the grated cheese on top of kozhukattai before serving.
Fried kozhukattai : For a crispy treat, you can prepare a fried version of kozhukattai. Deep fry the kozhukattai balls until golden brown or you can even shallow fry them in a pan with little tadka.
Sweet kozhukattai : Kozhukattai filling is prepared using grated coconut, jaggery, and cardamom. It is then steamed and enjoyed as a healthy dessert.
More Millet Recipes to Try
📖 Recipe Card
Kuthiraivali Kozhukattai Recipe | Millet Kara Kozhukattai Recipe
Servings: 4 servings
Calories: 120kcal
Notes
STORAGE AND SERVING
Store the kozhukattai in an airtight container for 3 days in the refrigerator. You can also freeze them for a month. Before serving them, reheat them by using a microwave or steamer for a few minutes. Storing as premix : Dry roast the ingredients like millet, pepper, jeera separately and grind them into coarse powder. Do the regular tempering by adding little oil. Mix everything together and store them in an airtight container or ziplock bag. Store them in the refrigerator for 1 to 2 months. It comes in handy during a busy schedule. Serving : Traditionally south Indian kozhukattai are served as tiffin or as a snack alongside with chutney or sambar or even with inji puli. This is a savoury version. You can also serve them as dessert by preparing sweet filling with jaggery, coconut and cardamom.Nutrition
Serving: 1servings | Calories: 120kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 6mg | Potassium: 57mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Kozhukattai Recipes to Try
About Aarthi
Reader Interactions
Source link