Pearl millet dumplings (Millet kozhukattai) a mild and savory made by steaming millet molds. Pearl millet dumplings are nutritious and a good choice for an evening snack. Pearl millet, called bajra is a profoundly nutritious and easy-to-digest cereal grain. It’s non-glutinous and healthy option for people with a gluten allergy and celiac disease. It is likewise also known as dukn, cumbu, gero, sanio, kambu, babala, or bulrush millet. This grain is primarily grown in Africa and India, where it’s a major source of nutrition. Well, it’s also grown and consumed in many other places around the world as well.
Ingredients
Pearl millet (Kambu, bajra)-1 cup
Carrot – ¼ cup [Grated]
Capsicum – one-fourth cup [finely chopped]
Coconut- ½ cup [Grated]
Onion – 1 [finely chopped]
Ginger – one tbsp [finely chopped]
Green chili – 01 [finely chopped]
Coriander leaves – a few
Curry leaves – a little
Mustard seeds – Few
Urad dal – one tablespoon
Bengal gram – one tbsp
Salt to taste
Oil – 2 tbsp
Warm Water as needed
Serves 3 people
Method
Firstly, take pearl millet and dry roast it, till light brown & let it cool.
However, grind to a fine powder.
Besides, heat oil in a pan, add mustard seeds & let it splutter.
Then, add Bengal gram, urad dal, and onion sauté and cook till soft.
In addition, add ginger, green chili, carrot & curry leaves, and sauté for a min. Then cut off the heat.
Moreover, take a bowl and add freshly ground pearl millet flour, grated coconut, salt, coriander leaves, & seasoned ingredients. Mix well.
Then, sprinkle warm water & make a soft dough.
Further, take the lemon size of portion dough and make kozhukattai (using your five fingers).
Now, steam it for 10 minutes in a steamer (idli cooker).
Finally, serve hot and enjoy!
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