Kerala special Kodo millet Piddi Kozhukattai for a power breakfast Credits: jeysashri kitchen
Breakfast is said to be an important meal of the day and apart from the usual sandwiches and paratha recipes, it is essential to incorporate something protein-rich or nutritious for a delightful morning. Such a dish for a hearty meal is millet pidi kozhukattaiPrepared with a mix of healthy and tasty ingredients, this Kerala delicacy is a must-try.
kodo millet Pidi kozhukattai is a steamed delicacy that features lentils, a variety of spices and most importantly, Kodo millet. These delicious steamed dumplings are a perfect alternative to rice and can be a great option for a healthy morning.
This delicacy originating from Kerala is packed with immense health benefits that can easily satisfy the body’s needs. As millet pidi kozhukattai is low in spices, this South Indian dish is ideal for toddlers and senior citizens. food Also, for those people who want to shed those extra pounds and find it difficult to think of satisfying and filling meal options, then add this delight to your breakfast menu right away.
Who hasn’t heard about the benefits of Kodo millet? From helping with weight management to improving digestive health, Kodo millet has always been known for its benefits. This delicacy is a perfect breakfast treat that will definitely be a favorite!
Millet pidi kozhukattai recipe
Prepared with simple ingredients, follow these easy steps and enjoy!
Ingredients
- 1/2 cup kodo millet
- 1/2 cup water
- 3 tablespoons of coconut
- 3 tablespoons yellow moong dal
- 3 teaspoons coconut oil
- 2 pinches of asafoetida
- 1 teaspoon black pepper
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 red chili
- A handful of curry leaves
Method
Step 1: Add moong dal, pepper, red chilli and cumin seeds in a blender. Then, add millet to the mixture and blend until you get a fine mixture.
Step 2: Now, in a pan, heat the oil and stir in the chana dal, mustard seeds, urad dal and chopped curry leaves. Sauté till it becomes crispy and aromatic. Let the mustard seeds splutter and cover it with asafoetida and water.
Step 3: Add salt and coconut to the mixture and simmer the mixture making sure there are no lumps.
Step 4: Add the dal powder mixture and cook covered for 8 to 10 minutes. Allow the mixture to cool and scoop out small balls from the cooked millet.
Step 5: Shape it to your liking and place it in a greased steamer. Steam for about 12 to 15 minutes and serve with coconut chutney or sambhar for a change. Serve and enjoy.
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