Millet Kozhukattai Recipe – Authentic Tur Dal & Coconut Steamed Dumplings

Last Updated on 2 months by Neha Deshmukh

Millet Kozhukattai Recipe – Authentic Tur Dal & Coconut Steamed Dumplings

Introduction

Oh, Kozhukattai! Just the name brings back so many childhood memories of festivals and my grandmother’s kitchen. These little steamed dumplings are a South Indian staple, and I’m so excited to share my version with you – a healthier twist using millet! This recipe combines the traditional flavours with the goodness of foxtail millet, making it a guilt-free indulgence. Trust me, once you try these, you’ll be hooked.

Why You’ll Love This Recipe

This Millet Kozhukattai recipe isn’t just delicious; it’s also packed with goodness. It’s a fantastic way to introduce millet into your diet, and it’s surprisingly easy to make. Plus, the combination of the sweet coconut, spicy chilies, and aromatic curry leaves is simply divine. It’s comfort food at its finest!

Ingredients

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

• 1 cup millet rava (foxtail millet) – about 170g
• 2 tbsp tur dal (split pigeon pea) – about 20g
• ¼ cup grated coconut – about 30g
• 2 ½ cups water – 600ml
• Salt to taste
• 1 ½ tbsp oil – 22ml
• 1 tsp mustard seeds – about 5g
• 1 tsp urad dal (split black gram) – about 6g
• 2 red chillies (broken into pieces)
• 2 green chillies (slit)
• 1 sprig curry leaves – about 10-12 leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Millet Rava/Foxtail Millet: This is the star of the show! Foxtail millet is a nutritional powerhouse – it’s gluten-free, rich in fibre, and a good source of protein. You can usually find it in health food stores or online. It has a slightly nutty flavour that works beautifully in this recipe.
• Tur Dal: Tur dal isn’t just about flavour; it’s the binding agent that holds these kozhukattai together. It adds a lovely earthy note.
• Grated Coconut: Freshly grated coconut is always best, if you can get it. It adds a wonderful sweetness and aroma. But, if you’re short on time, desiccated coconut works just fine – just use unsweetened. In my family, we always use fresh coconut when making these for special occasions.
• Curry Leaves & Mustard Seeds: These two are inseparable in South Indian cooking! They create a beautiful aromatic base that’s so characteristic of our cuisine. Don’t skip them! The mustard seeds popping in hot oil is a sound that instantly makes my mouth water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tur dal in hot water for about 15 minutes. This softens it up and makes it easier to grind.
2. Drain the soaked dal and grind it into a coarse paste. Don’t make it too smooth!
3. Now, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, red chillies, green chillies, and curry leaves. Sauté until the mustard seeds are golden and everything smells amazing.
4. Add the ground tur dal paste to the pan and cook for 2-3 minutes, stirring constantly. This helps to cook the dal and develop its flavour.
5. Stir in the grated coconut and cook for another 2 minutes.
6. Pour in the water, add salt to taste, and bring the mixture to a boil.
7. Now, here’s the important part: gradually add the millet rava while stirring continuously. This prevents lumps from forming. Keep stirring until everything is well combined.
8. Reduce the heat to low, cover the pan, and cook until all the water has evaporated and the mixture is thick and slightly sticky.
9. Let the mixture cool down slightly until it’s comfortable to handle.
10. Grease your hands with a little oil. This prevents the mixture from sticking to your palms.
11. Take a small portion of the mixture and shape it into oval dumplings (kozhukattai).
12. Steam the dumplings in an idli cooker or steamer for 15-20 minutes, or until they are firm and cooked through.

Expert Tips

A few little secrets to help you nail this recipe:

• Consistency is Key: The dough should be firm enough to shape but not too dry. If it’s too dry, add a tablespoon of water at a time. If it’s too sticky, add a little more millet rava.
• Steaming Perfection: Make sure there’s enough water in your idli cooker or steamer. The steam is what cooks the kozhukattai, so you need a good amount of it.
• Troubleshooting:
  • Lumps? Stir, stir, stir! Adding the millet rava gradually and stirring constantly is the best way to prevent lumps.
  • Sticking? Grease your hands well before shaping the dumplings. Also, lightly grease the steamer plates.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free, thanks to the millet rava.
• Spice Level Adjustment: My family loves a good kick, but you can adjust the number of green chillies to suit your taste. For a milder flavour, remove the seeds from the green chillies.
• Festival Adaptations: These are traditionally made during Ganesh Chaturthi, but they’re perfect for any festive occasion. My aunt always makes a larger batch for Diwali too!

Serving Suggestions

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

• Sambar
• Coconut chutney
• Gothsu (a spicy lentil-based gravy)
• A dollop of ghee (clarified butter) – my personal favourite!

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. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

• What is Millet Rava and where can I find it? Millet rava is coarsely ground foxtail millet. You can find it in health food stores, online retailers, and sometimes in Indian grocery stores.
• Can I use a different type of dal instead of Tur Dal? While tur dal is traditional, you can experiment with moong dal (split yellow lentils) as a substitute, but it will slightly alter the flavour.
• Can I make these Kozhukattai ahead of time? You can prepare the dough ahead of time and store it in the refrigerator for a day. Shape the dumplings just before steaming.
• How do I prevent the Kozhukattai from sticking to the steamer? Grease the steamer plates lightly with oil. Also, greasing your hands well before shaping the dumplings helps.
• What is the best way to serve Kozhukattai – hot, warm, or at room temperature? Definitely hot! They taste best when freshly steamed.