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Pidi Kozhukattai | Upma Kozhukattai

July 17, 2017 By Vidya Srinivasan 2 Comments

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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 based recipes.

Kozhukattai recipe collection

Tiffin recipes in TMF

Millet Pidi Kozhukattai

Millet Pidi Kozhukattai is a healthy South Indian breakfast/ dinner recipe. If you are look for a healthy tiffin recipe idea, try this steamed Upma Kozhukattai with video recipe.
5 from 1 vote
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Course: Kozhukattai
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Vidya Srinivasan

Ingredients

  • Kodo Millet | Varagu Arisi Millet - 1 cup
  • Salt - as needed
  • Curd - 1 tbsp Optional
  • Water - 1 cup + 1/2 cup
  • Asafoetida – a generous pinch
  • For tempering
  • Coconut oil – 1 tbsp
  • Mustard Seeds - 1/4 tsp
  • Cumin seed - 1/2 tsp
  • 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

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Notes

  1.  Little millet, foxtail, barnyard etc can be used instead of kodo
  2.  Whole millet can be used instead of grinding. I have powdered the millet coarsely, grind it according to the texture you desire
  3. 2 Tbsp of coconut can be added for extra taste
  4.  I missed mustard seed in my video
  5.  Chilli, coriander leaves and curry leave can be used without grinding, I made it toddler friendly so I grinded
  6. Sprinkle extra water if required, amount of water may vary while making the upma for kozhukkatai
  7. 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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Kodo Millet | Varagu Arisi Millet – 1 cup

Salt – as needed

Curd – 1 tbsp (Optional)

Water – 1 cup + 1/2 cup

Asafoetida – a generous pinch

For tempering

Coconut oil – 1 tbsp

Mustard Seeds – 1/4 tsp

Cumin seed – 1/2 tsp

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

 

Filed Under: Breakfast | Dinner recipe | Tiffin variety, Idli | Dosai | Paniyaram - Indian Breakfast/ Tiffin, Indian Breakfast, Kozhukattai recipe, Paniyaram Recipes Tagged With: Breakfast, Dinner, healthy, Indian, kids, kodo, kozhukattai, millet, Pidi, Recipe, south, tiffin, Tmf, toddler, Varagu, vidya

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Comments

  1. Christy B says

    July 18, 2017 at 12:14

    I like how you organize your posts and this promises to be a great recipe! 🙂

    Reply

Trackbacks

  1. Mixed Millet Burfi | Traditionally Modern Food says:
    October 29, 2019 at 22:24

    […] Millet Kozhukkatai […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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