Pearl millet kozhukkattai combines the nutritional benefits of kambu (pearl millet) with the beloved South Indian dumpling format. This wholesome variation offers a healthier alternative to rice-based kozhukkattai while maintaining the comfort food appeal that makes these dumplings so popular.
This recipe successfully bridges the gap between traditional cooking methods and contemporary health consciousness, making it a valuable addition to any home cook's repertoire.
Pearl millet, known as kambu in Tamil and bajra in Hindi, is a nutrient-dense grain that offers:
- High protein content
- Rich in iron and zinc
- Excellent source of fiber
- Gluten-free properties
- Low glycemic index
- Natural antioxidants
Ingredients:
- Kambu or Bajra - 1 cup
- Carrot - 1 medium (grated)
- Ginger - 1 inch piece (finely chopped)
- Onion - 1 (finely chopped)
- Green Chillies - 2 (finely chopped)
- Salt - as needed
- Warm Water - for mixing the dough
- Oil - 2 tsps.
- Mustard Seeds - 1 tsp.
- Ured Dhal - 1 tsp.
- Curry Leaves - a handful
- Coriander Leaves - little
Method:
- In a pan, dry roast pearl millet (kambu) and when cooled grind to a fine powder. You can also use bajra flour.
- In a pan heat oil and add mustard seeds.
- When it splutters add ured dhal and fry for a minute.
- Then add curry leaves, chopped green chillies, ginger and onions and fry till raw smell goes.
- Take the kambu flour in a bowl and add the seasonings.
- Add grated carrots, salt and mix well.
- Now add little warm water and mix to form a soft and firm dough.
- Take small amount of the dough and using your hands make kozhukkattai by pressing between your hands.
- Steam the kozhukkattais in a greased plate for about 10 minutes.
- Your healthy kambu kozhukkattai is ready to serve.
- You can serve with Tomato chutney or Onion chutney.
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