Pidi Kozhukattai | Upma Kozhukattai | varagu Arisi Kozhukattai | millet Kozhukattai | south indian tiffin recipes with step by step pictures and video recipe. Check out the video recipes for pidi kozhukattai. If you like the video pls SUBSCRIBE to my channel.
Pidi Kozhukattai | Upma Kozhukattai | varagu Arisi Kozhukattai | millet Kozhukattai | south indian tiffin recipes is a healthy South Indian breakfast/ dinner recipe. If you are looking for a healthy tiffin recipe idea, try this steamed Kodu Millet Upma Kozhukattai. Varagu Arisi Pidi Kozhukattai is healthy and tasty tiffin.
I am back with yet another millet recipe. This one is long time pending recipe ever since I posted Millet Idli, I wanted to post Pidi Kozhukattai but somehow I missed. Today we had this for dinner and here is the recipe😊
Growing up I was not a big fan of pidi kozhukattai, infarct I will find reason to Avoid kozhkattai. It tastes good but kid in me gave weird reason to avoid certain food. Whenever Amma makes Upma Kozhukattai, she makes Arisi Kurunai Adai for me. My neighbor Aunt use to make something similar and she call it Uppu Urundai. Instead of oval she makes it sphere that also tastes yum
Things changed over years and when I started solids for Vishvak, initially I preferred steamed dishes like, Idli, pidi kozhukattai and Idiyappam.
Initially I use to give Aval kozhukattai for Vishvak as Flattened rice much lighter version for my toddler. Weekday night we prefer light dinner so even for us Aval was a great substitute for rice. When it comes to feeding my kid I face one problem usually, chilli flakes in the thalipu. If I look for the chilli in Pidi kozhukattai and give him without that he will say I give kozhukattai without proper shape or he will say you are giving me something different. With kids😂🤷🏻♀️
One day when I was discussing it with my Amma she suggested grinding the chilli, curry leaves, ginger into a thin paste- well to hide everything he will avoid. Ever since I started doing this Kozhukattai has become one perfect toddler friendly recipe. Oh yes boss is preschooler now, time flies so fast😊
In a recent years I started exploring millets, I try to incorporate it with all my familiar South Indian tiffin varieties. I was little doubtful to handle Millet flour but my Amma suggested age-old method. Rinse, dry, and powder, that's how she do with rice for homemade rice flour. I followed the same procedure and homemade Millet flour is ready.👍🏻 Stay tune for many interesting
Millet Pidi Kozhukattai
Ingredients
- Kodo Millet | Varagu Arisi Millet - 1 cup
- Salt - as needed
- Curd - 1 tablespoon Optional
- Water - 1 cup + 1/2 cup
- Asafoetida – a generous pinch
- For tempering
- Coconut oil – 1 tablespoon
- Mustard Seeds - 1/4 teaspoon
- Cumin seed - 1/2 teaspoon
- To grind:
- Green Chilli - 3 small (Adjust according to your taste)
- Ginger – 1 inch
- Coriander leaves - few
- Curry leaves - few
Instructions
- Wash the Kodo Millet well, Rinse it well for 5-6 times well. Once when the millet turns half white strain the millet in colander. Spread the millet in towel and let it dry for an hour are so. When the millet is completely dry, powder it coarsely
- Add all the ingredients given under "to grind" into a mixie jar and grind with little water
- Add oil to the pan. Once the oil is hot, temper with mustard seeds and cumin seeds. After it splutters, add water; Bring to boil. Once the water starts boiling add curd, hing and salt; mix well
- Add the millet flour and Stir till all the moisture evaporates and millet is half cooked. Sprinkle some water if required. Switch off the heat and let it cool. Form kozhukattai with it when they are not too hot to handle. Steam them in a steamer or idly stand for 8 to 10 minutes
Video
Notes
- Little millet, foxtail, barnyard etc can be used instead of kodo
- Whole millet can be used instead of grinding. I have powdered the millet coarsely, grind it according to the texture you desire
- 2 tablespoon of coconut can be added for extra taste
- I missed mustard seed in my video
- Chilli, coriander leaves and curry leave can be used without grinding, I made it toddler friendly so I grinded
- Sprinkle extra water if required, amount of water may vary while making the upma for kozhukkatai
- if the upma is kept for longtime it might become dry. Cover it with damp cloth/towel and if it is dried sprinkle some hot water and make kozhukkatai
Ingredients:
Kodo Millet | Varagu Arisi Millet - 1 cup
Salt - as needed
Curd - 1 tablespoon (Optional)
Water - 1 cup + 1/2 cup
Asafoetida – a generous pinch
For tempering
Coconut oil – 1 tablespoon
Mustard Seeds - 1/4 teaspoon
Cumin seed - 1/2 teaspoon
To grind:
Green Chilli - 3, small (Adjust according to your taste)
Ginger – 1 inch
Coriander leaves - few
Curry leaves - few
How to make Millet Pidi Kozhukattai :
- Wash the Kodo Millet well, Rinse it well 5-6 times well. Once when the millet turns half white strain the millet in colander. Spread the millet in towel and let it dry for an hour are so. When the millet is completely dry, powder it coarsely
- Add all the ingredients given under "to grind" into a mixie jar and grind with little water
- Add oil to the pan. Once the oil is hot, temper with mustard seeds and cumin seeds. After it splutters, add water; Bring to boil. Once the water starts boiling add curd, hing and salt; mix well
- Add the millet flour and Stir till all the moisture evaporates and the millet is half cooked. Sprinkle some water if required. Switch off the heat and let it cool. Form kozhukattai with it when they are not too hot to handle
- Steam them in a steamer or idly stand for 8 to 10 minutes
I like how you organize your posts and this promises to be a great recipe! 🙂
This sounds great! Yum