Little Millet Dumpling Recipe – Easy Carrot & Coconut Steamed Bites

Last Updated on 4 months by Neha Deshmukh

Little Millet Dumpling Recipe – Easy Carrot & Coconut Steamed Bites

Hey everyone! I’m so excited to share this recipe with you – these little millet dumplings are a family favorite, and I think they’ll become one of yours too. They’re soft, subtly sweet, and packed with goodness. Plus, they’re surprisingly easy to make! I first stumbled upon a similar version at a local festival and immediately knew I had to recreate it at home.

Why You’ll Love This Recipe

These aren’t your average dumplings. They’re made with little millet (samai), a wonderfully nutritious grain. They’re steamed, not fried, making them a healthier option. And the combination of carrot and coconut? Absolutely divine! They’re perfect as a snack, a light meal, or even as part of a festive spread.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful dumplings:

• ½ cup samai / little millet
• 1 carrot
• 2 tablespoons grated coconut
• 1 cup water
• Salt to taste
• 1 teaspoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal (split black lentils)
• A few curry leaves
• 1 green chili

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Samai / Little Millet: Benefits & Why It’s Special

Samai is a powerhouse of nutrients! It’s gluten-free, rich in fiber, and a good source of protein. It’s also incredibly easy to digest. You can find it at most Indian grocery stores or online. (About 100g of samai is roughly equivalent to ½ cup).

Carrot Selection: Choosing the Best for Flavor

Look for firm, bright orange carrots. The sweeter the carrot, the sweeter your dumplings will be! I prefer using regular carrots for this recipe, but you can experiment with different varieties.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. It adds a lovely aroma and flavor. However, unsweetened desiccated coconut works perfectly well in a pinch. (About 30g of desiccated coconut is roughly equivalent to 2 tablespoons).

Urad Dal: A South Indian Staple

Urad dal adds a lovely nutty flavor to the tempering. Don’t skip it! It’s a key ingredient in many South Indian dishes.

Mustard Seeds & Curry Leaves: The Aromatic Base

These two are a match made in heaven! When mustard seeds splutter in hot oil, it releases a wonderful aroma. Curry leaves add a fresh, citrusy note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Tempering: Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
2. Add the Dal & Curry Leaves: Add the urad dal and curry leaves to the pan. Sauté for a few seconds until the dal turns golden brown and fragrant. Then, toss in the green chili and cook for another 30 seconds.
3. Cook the Carrots: Add the chopped carrot to the pan and cook for about 2 minutes, until they start to soften slightly.
4. Boil & Simmer: Pour in the water and add salt to taste. Bring the mixture to a boil.
5. Add the Millet: Rinse the samai/little millet under cold water and drain well. Add it to the boiling water.
6. Cover & Cook: Cover the pan and reduce the heat to low. Let it simmer until all the water is absorbed and the millet is cooked through – about 10-15 minutes.
7. Fluff & Cool: Once cooked, fluff the millet mixture with a fork and stir in the grated coconut. Let it cool slightly until it’s comfortable to handle.
8. Shape the Dumplings: Grease your hands with a little oil. This prevents the mixture from sticking. Take a small portion of the mixture and shape it into a small dumpling or ball (kozhukattai).
9. Steam to Perfection: Place the dumplings on a greased steamer plate. Steam for 5-7 minutes, or until they are firm and cooked through.

Expert Tips

• Don’t overcook the millet, or the dumplings will become mushy.
• Greasing your hands is essential for shaping the dumplings. Trust me on this one!
• If the mixture is too sticky, add a little more grated coconut.

Variations

• Sweet Dumplings: Add a tablespoon of jaggery or sugar to the millet mixture for a sweeter treat. My kids love this version!
• Spicy Kick: Add a pinch of red chili powder to the tempering for an extra spicy kick.
• Vegetable Medley: Feel free to add other finely chopped vegetables like peas, beans, or beetroot.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Confirmation

Yes! This recipe is 100% gluten-free, thanks to the use of little millet.

Spice Level Adjustment (Green Chili Options)

If you’re sensitive to spice, you can reduce the amount of green chili or remove the seeds before adding it to the tempering. You can also use a milder variety of green chili.

Festival Adaptation (Specific South Indian Festivals)

These dumplings are often made during Ganesh Chaturthi and other South Indian festivals. They’re considered auspicious and are offered as prasad (a religious offering).

Serving Suggestions

Serve these little millet dumplings hot with coconut chutney, sambar, or any dip of your choice. They’re also delicious on their own as a snack!

Storage Instructions

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

What is Samai/Little Millet and is it Gluten-Free?

Samai, also known as little millet, is a nutritious grain that’s naturally gluten-free. It’s a great alternative to rice and wheat.

Can I make these dumplings ahead of time?

You can prepare the millet mixture ahead of time and store it in the refrigerator for up to a day. Shape and steam the dumplings just before serving.

What can I substitute for fresh curry leaves?

Dried curry leaves can be used, but the flavor won’t be as intense. You can also try using a pinch of curry powder, but it won’t be quite the same.

How do I adjust the spice level of this recipe?

Reduce the amount of green chili or remove the seeds. You can also omit it altogether.

What other vegetables can I add to the dumplings?

Feel free to experiment! Peas, beans, beetroot, and spinach all work well. Just make sure to chop them finely.