kambu kozhukattai /kambu kara pidi kozhukattai recipe

kambu kozhukattai /kambu kara pidi kozhukattai recipe

kambu kozhukattai /kambu kara pidi kozhukattai recipeKambu is a valuable millet with loads of nutritional goodness and for its top cooling effect its consumed during summer as kambu koozh. This time I have tried this kambu kara pidi kozhukattai and its a sure healthy snack recipe that we can indulge without any guilt. As this kambu has high fibre,iron and protein it was a top rated traditional grain of our ancestors. I have already a sweet version of this kambu kozhukattai in my space. kambu kozhukattai /kambu kara pidi kozhukattai recipeI have used kambu kurunai and instead you can even dry roast the whole kambu and do it. Roast the millet nicely so that we get a nice flavourful kambu kozhukattai. As it is soft it will break from it shape easily. To rectify you can reduce water when making the dough, if you want it not to break.I have added ghee to increase the flavour of the kozhukattai but you can avoid it and use gingelly oil instead. It’s an easy but very healthy recipe to try at home.

 

kambu kozhukattai /kambu kara pidi kozhukattai recipe

 

INGREDIENTS:

Broken pearl millet/kambu kurunai – 1 cup
Raw rice/pacharisi – 2 tbsp
Salt as per taste
Dried red chillies/vara milagai – 2
Some ghee for drizzling
Grated coconut – 3-4 tbsp

Tempering:

Gingelly oil/ghee – 1 tsp
Mustard/kadugu – 1 tsp
Some curry leaves
Both bengal and urad dal/ulundhu-kadala paruppu – 1 tbsp
Asafoetida – 1/4 tsp
Grated ginger – 1/4 tsp

 

METHOD:

kambu kozhukattai /kambu kara pidi kozhukattai recipe1.Take a kadai dry roast both millet and raw-rice together till nice aroma comes out and the rice will puff to white colour.

kambu kozhukattai /kambu kara pidi kozhukattai recipe

2.Take out this in a plate and let it cool and then grind it to a coarse powder by adding chillies and necessary salt for the whole recipe.

kambu kozhukattai /kambu kara pidi kozhukattai recipe3.Keep kadai with oil add mustard to splutter,then add curry leaves with both dal to become golden.

kambu kozhukattai /kambu kara pidi kozhukattai recipe4.Add hing,then grated ginger to it.

kambu kozhukattai /kambu kara pidi kozhukattai recipe5.Now pour 21/4-1/2 cups of water and bring it to boil.

kambu kozhukattai /kambu kara pidi kozhukattai recipekambu kozhukattai /kambu kara pidi kozhukattai recipe6.When its boiling add the ground powder to it,keep the flame medium and stir without lumps till it becomes a semi solid dough,at last add coconut and mix well.
7.You will be able to rollout with hand,when it cools it will become even more stiff.

kambu kozhukattai /kambu kara pidi kozhukattai recipe8.Add some ghee to it,switch off and let it become manage-ably warm to steam.

kambu kozhukattai /kambu kara pidi kozhukattai recipekambu kozhukattai /kambu kara pidi kozhukattai recipe9.Now start making shapes with your hands like pidi kozhukattai.
10.Boil a steamer or idly pot with plates greased.
11.Place these dumplings in the steamer and cook for 5 minutes or till done.
12.Don’t remove it immediately let it cool for some time,now you can remove one after other without breaking and relish.

kambu kozhukattai /kambu kara pidi kozhukattai recipe

Total Time: 30 minutes

Category: snacks

Cuisine: SouthIndian

Yield: 5-6

kambu kozhukattai  /kambu kara pidi kozhukattai recipe

Ingredients

  • Broken pearl millet/kambu kurunai - 1 cup
  • Raw rice/pacharisi - 2 tbsp
  • Salt as per taste
  • Dried red chillies/vara milagai - 2
  • Some ghee for drizzling
  • Grated coconut - 3-4 tbsp
    Tempering:
  • Gingelly oil/ghee - 1 tsp
  • Mustard/kadugu - 1 tsp
  • Some curry leaves
  • Both bengal and urad dal/ulundhu-kadala paruppu - 1 tbsp
  • Asafoetida - 1/4 tsp
  • Grated ginger - 1/4 tsp

Instructions

  1. Take a kadai dry roast both millet and raw-rice together till nice aroma comes out and the rice will puff to white colour.
  2. Take out this in a plate and let it cool and then grind it to a coarse powder by adding chillies and necessary salt for the whole recipe.
  3. Keep kadai with oil add mustard to splutter,then add curry leaves with both dal to become golden.
  4. Add hing,then grated ginger to it.
  5. Now pour 21/4-1/2 cups of water and bring it to boil.
  6. When its boiling add the ground powder to it,keep the flame medium and stir without lumps till it becomes a semi solid dough,at last add coconut and mix well.
  7. You will be able to rollout with hand,when it cools it will become even more stiff.
  8. Add some ghee to it,switch off and let it become manageably warm to steam.
  9. Now start making shapes with your hands like pidi kozhukattai.
  10. Boil a steamer or idly pot with plates greased.
  11. Place these dumplings in the steamer and cook for 5 minutes or till done.
  12. Don’t remove it immediately let it cool for some time,now you can remove one after other without breaking and relish.

Notes

I have used kambu kurunai,you can use even whole kambu and do it. This can be done even using kambu powder and rice powder,the end texture will be smooth and fine. Adding ghee is optional. You can increase the amount of coconut according to your taste. Increase chillies if you want it spicy. As it is soft it will break from it shapes easily to rectify you can reduce water when making the dough, if you want it not to break.

 

 

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