Little Millet Ammini Kozhukattai Recipe

Cooking Directions

• STEP 1.In a pan, dry roast little millet flour until it turns aromatic.
• STEP 2.In a separate pan, heat oil and add mustard seeds, urad dal, and curry leaves. Let them splutter.
• STEP 3.Add grated coconut and sauté for a minute. Then add water, salt, and bring it to a boil.
• STEP 4.Reduce the heat and slowly add the roasted millet flour while stirring continuously to avoid lumps.
• STEP 5.Cook the mixture until it thickens and starts to leave the sides of the pan.
• STEP 6.Remove from heat and let it cool slightly. Grease your hands with oil and shape the mixture into small dumplings.
• STEP 7.Steam the dumplings in a steamer for about 10-12 minutes or until they are cooked through.
• STEP 8.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to roast the millet flour well to enhance its flavor.
• You can add finely chopped vegetables like carrots or beans to the mixture for added nutrition.
• Greasing your hands with oil will prevent the mixture from sticking while shaping the dumplings.

Storage and Serving

• Leftover kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kozhukattai in a steamer or microwave before serving.
• Serve the kozhukattai as a snack or as a breakfast option with coconut chutney or sambar.