Last Updated on 2 months by Neha Deshmukh

Bajra Kozhukattai Recipe – Authentic Indian Millet Dumplings

Introduction

Okay, let’s be real – dumplings just make everything better, right? Especially when they’re packed with goodness and a little bit of spice! I stumbled upon this Bajra Kozhukattai recipe during a visit to my grandmother in rural Maharashtra, and it’s been a family favorite ever since. These aren’t your average dumplings; they’re made with bajra flour (pearl millet), giving them a lovely nutty flavor and a fantastic texture. They’re steamed to perfection and are seriously addictive with a side of chutney. Trust me, you need these in your life!

Why You’ll Love This Recipe

This Bajra Kozhukattai recipe is a winner for so many reasons. It’s relatively easy to make, even if you’re new to Indian cooking. It’s a fantastic way to incorporate a super healthy grain – bajra – into your diet. And honestly, the taste is just incredible. The subtle sweetness of the coconut, the warmth of the spices, and the soft, chewy texture… it’s a flavor explosion! Plus, they’re naturally vegan and gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to make these delightful millet dumplings:

• ½ cup bajra flour (approx. 85g)
• 1 tablespoon coconut in bits (approx. 10g)
• Salt to taste
• 1 cup water (240ml)
• ½ teaspoon mustard seeds
• ¼ teaspoon split urad dal
• 1 small red chilli
• Few curry leaves chopped finely (approx. 10-12 leaves)
• A pinch of hing (asafoetida)
• Oil for greasing

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your Kozhukattai turn out perfectly:

Bajra Flour – Nutritional Benefits & Regional Use

Bajra flour, or pearl millet flour, is a powerhouse of nutrients! It’s rich in fiber, iron, and magnesium. It’s a staple in many parts of India, especially in Rajasthan and Maharashtra, where it thrives in the drier climates. If you can’t find it at your local Indian grocery store, online is a great option.

Hing – Asafetida – Flavor Profile & Digestive Properties

Don’t skip the hing! This little pinch of asafoetida adds a unique savory depth to the tempering. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. Plus, it’s known for its digestive properties – a bonus after a delicious meal!

Curry Leaves – Fresh vs. Dried & Regional Variations

Fresh curry leaves are always best, if you can get them. They have a vibrant aroma and flavor that dried leaves just can’t match. You can find them at most Indian grocery stores. If you absolutely have to use dried, use about half the amount. In South India, curry leaves are used generously in almost everything, so feel free to add a few extra if you love that flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Tempering: Heat about a tablespoon of oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready!
2. Add the Aromatics: Now, toss in the split urad dal and red chilli. Sauté for a few seconds until the dal turns golden brown. Then, add the finely chopped curry leaves and a pinch of hing. Sauté for another 30 seconds until fragrant.
3. Coconut Time: Add the coconut bits and sauté for about a minute, just until they’re lightly toasted. Season with salt.
4. Add the Water: Pour in the water and bring it to a boil.
5. Gradually Add the Flour: This is the key step! Reduce the heat to low and gradually add the bajra flour, stirring constantly with a wooden spoon or spatula. This prevents lumps from forming. Keep stirring until the mixture starts to come together.
6. Knead the Dough: Once it’s cool enough to handle, transfer the mixture to a plate. Grease your hands with a little oil (this prevents sticking!) and knead the dough until it’s smooth and pliable. It should be soft but not sticky.
7. Shape the Dumplings: Pinch off small portions of the dough and shape them into small, round dumplings – we call them kozhukattais.
8. Steam to Perfection: Arrange the kozhukattais in a steamer lined with parchment paper or greased banana leaves. Steam on low-medium heat for about 10-12 minutes, or until they’re firm to the touch.

Expert Tips

• Preventing Lumps: Seriously, the key to smooth Kozhukattai is adding the flour slowly and stirring constantly.
• Dough Consistency: If the dough is too sticky, add a little more bajra flour, one teaspoon at a time. If it’s too dry, add a teaspoon of water.
• Steaming: Make sure the water in your steamer is boiling before you add the kozhukattais.

Variations

Let’s get creative!

Vegan Adaptation

Good news – this recipe is already vegan! No changes needed.

Gluten-Free Confirmation

Yep, these are naturally gluten-free thanks to the bajra flour. Always double-check your hing to ensure it hasn’t been processed with any gluten-containing ingredients.

Spice Level Adjustment – Red Chilli

If you’re sensitive to spice, you can reduce the amount of red chilli or even remove the seeds before adding it to the tempering. My friend, Priya, actually adds a pinch of turmeric for a lovely color and subtle flavor.

Festival Adaptation – Ganesh Chaturthi/Onam

These Kozhukattai are often made during festivals like Ganesh Chaturthi and Onam. They’re considered auspicious and are offered as prasad (a religious offering).

Serving Suggestions

Serve these hot, straight from the steamer! They’re absolutely delicious with:

• Coconut Chutney: A classic pairing!
• Tomato Chutney: Adds a tangy kick.
• Spicy Peanut Chutney: For those who like a little heat.
• A dollop of yogurt: Cools things down beautifully.

Storage Instructions

Leftover Kozhukattai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming them again for a few minutes, or by microwaving them with a little water.

FAQs

Let’s answer some common questions:

What is Bajra and why is it healthy?

Bajra, or pearl millet, is an ancient grain that’s incredibly nutritious. It’s packed with fiber, iron, magnesium, and antioxidants. It’s a great choice for people with diabetes and those looking to improve their digestive health.

Can I use a different type of flour instead of Bajra?

While bajra flour gives these kozhukattai their unique flavor and texture, you can experiment with other gluten-free flours like jowar flour (sorghum flour) or ragi flour (finger millet flour). The texture will be slightly different, but still delicious!

How do I prevent the Kozhukattai dough from becoming sticky?

Greasing your hands with oil is key! Also, add the bajra flour gradually and knead the dough gently. Avoid over-kneading.

What is the best chutney to serve with Bajra Kozhukattai?

Honestly, any chutney you love! But coconut chutney is a classic for a reason.

Can I make these Kozhukattai ahead of time and freeze them?

Yes! You can freeze the shaped kozhukattais on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the cooking time.