I've been experimenting with millets in my kitchen and am trying my hand at substituting millets for rice in most of my everyday recipes. One such recipe where foxtail millet worked out really well as a substitute is this kozhukattai. Foxtail millet, known as thinai in Tamil and thina in Malayalam is a widely used variety of millet in South India. In this dish, the millet is coarsely ground along with some spices and then cooked, shaped into balls and steamed. This makes for a hearty and nutritious tiffin.
What you need:
Foxtail millet - 1 cup
Tuar dal - 1 tsp, heaped
Black pepper corn - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Curry leaves - a sprig
Red chilli - 2, broken into pieces
Grated coconut - 1/3 cup
Asafoetida - a few generous pinches
Water - 2 - 2.5 cups (Start with two cups and if you feel the mixture is too dry, add up to another half cup)
Salt - to taste
In a blender, coarsely grind the millet, dal, pepper and cumin.
In a large kadai, heat oil. Addd mustard seeds, urad and chana dal, curry leaves and red chilli. When the seeds pop, add asafoetida and coconut. Saute for a minute or two and then add water and salt. When the water starts to boil, add the ground millets, a little at a time, stirring to make sure that no lumps are formed. Stir and cook until all the moisture is absorbed. Let this mixture cool.
Once it is cool enough to touch, pinch out small lemon sized portions and shape into balls. Place this on a greased idli plate or steamer plate and steam for 8-10 minutes.
Serve hot with coconut chutney or any other chutney of your choice.
Do check out what my fellow marathoners have cooked today for BM# 84.
What you need:
Foxtail millet - 1 cup
Tuar dal - 1 tsp, heaped
Black pepper corn - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Curry leaves - a sprig
Red chilli - 2, broken into pieces
Grated coconut - 1/3 cup
Asafoetida - a few generous pinches
Water - 2 - 2.5 cups (Start with two cups and if you feel the mixture is too dry, add up to another half cup)
Salt - to taste
In a blender, coarsely grind the millet, dal, pepper and cumin.
In a large kadai, heat oil. Addd mustard seeds, urad and chana dal, curry leaves and red chilli. When the seeds pop, add asafoetida and coconut. Saute for a minute or two and then add water and salt. When the water starts to boil, add the ground millets, a little at a time, stirring to make sure that no lumps are formed. Stir and cook until all the moisture is absorbed. Let this mixture cool.
Once it is cool enough to touch, pinch out small lemon sized portions and shape into balls. Place this on a greased idli plate or steamer plate and steam for 8-10 minutes.
Serve hot with coconut chutney or any other chutney of your choice.
12 comments:
Love the idea of making kozhukattai with thinai, best way to include millet in the diet!!! Perfect for evening tea or breakfast !!
Foxtail millets are a good substitute for rice. Kozhukattai looks good, light and healthy snack or a meal.
A neat idea to use fox tail millet for kozhukattai. Bookmarked
Fantastic kozhukattais there. Thats definitely an interesting twist to the regular kozhukattais Jay, loving it.
a great millet flour, looks yummy.
Unique dish ..interesting to use millets in it.
I love kozhukattais and making it so healthy must really work out well!
Wow! I am learning so many new millets recipes. Not taht I know all South Indian recipes but this looks yum.
Good idea to use millet and make the Kozhukattai. Healthier version.
Such healthy looking foxtail millet kozukattai.
Wow, never thought of making pidi with thinai, looks delicous, i use millets everyday for my meals, would definitely try this!
Interesting way to include millets in diet.
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