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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 2 votes
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Course: Kozhukattai
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Vidya Srinivasan


  • 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


  • 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


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  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 tablespoon 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
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