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Home » HEALTHY COOKING » Kambu kozhukattai recipe, kambu kara kozhukattai

Kambu kozhukattai recipe, kambu kara kozhukattai

January 27, 2017 by Raks Anand 10 Comments /

kambu-kozhukattai-recipe
Kambu kozhukattai made with simple ingredients, a healthy steamed snack for breakfast or snack.(kambu in tamil, bajra in hindi, pear millet in english).
I got this recipe through my cosis from a magazine supplementary. I had kambu in stock after making kambu adai and wanted to make use of it. I first over read this kambu kozhukattai recipe and thought it uses kambu maavu (bajra flour), but realised it is made flour from kambu and then made to these kambu kara kozhukattai (dumplings).

kambu-kozhukattai


Kambu kara kozhukattai tasted really good, I never expected the out come flavour, it was too good like my easy ulundu kozhukattai only that the texture is different. Vj too loved it. He loves kambu millet a lot and so no surprise him liking this one. I want to try more kambu recipes in future as it turns out really well.

Kambu kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hrs soaking time  |  Cook time: 20 mins   |  Makes:20 

Click here to read kambu kozhukattai in tamil

Click here for cup measurements

Ingredients

Kambu/ bajra/ peal millet – 1 cup


Coconut, chopped – 3 tbsp


Green chilli – 3, chopped


Ginger, chopped – 2 tsp


Coriander leaves, chopped – 3 tbsp


Salt – As needed


To temper


Oil – 2 tsp


Mustard – 1/2 tsp


urad dal – 1 tbsp


Asafoetida – 1/4 tsp


Curry leaves – 1 sprig


How to make kambu kozhukattai method

  1. Wash and soak kambu for minimum 3 hours or overnight. Drain, spread over a clean cotton towel for the excess water to get absorbed.
  2. step1-kambu-kozhukattai

  3. Once the extra moisture is absorbed, transfer to a blender and powder it coarsely.
  4. step2-kambu-kozhukattai

  5. Heat a pan with oil and temper with mustard, urad dal and asafoetida followed by curry leaves. Add ginger, green chilli, followed by coriander leaves and coconut.
  6. step3-kambu-kozhukattai

  7. Stir well for a minute until coriander leaves shrink and add 1 & 1/2 cups water along with salt. Bring to boil.
  8. step4-kambu-kozhukattai

  9. Put in medium flame and add the powdered bajra. Stir briskly and cook covered in medium or low flame for 4 minutes.
  10. step5-kambu-kozhukattai

  11. Set aside covered for cooling down. Once warm enough to handle, grease your hands with oil.
  12. step6-kambu-kozhukattai

  13. make oblong shapes with the dough prepared, using your hands as shown in the picture. You can make round balls too, but this is easy to get steamed.
  14. step7-kambu-kozhukattai

  15. Arrange in greased idli plate/ steamer and steam cook for 10 minutes.
  16. step8-kambu-kozhukattai

Tips

  • Use a metal strainer to wash and drain the millet easily.
  • You can use grated coconut in place of chopped coconut.
  • If the mixture becomes too dry and brittle before making shape for any reason, try adding little more hot water and knead the dough.
  • Keep the dough as well as the kozhukattai after steaming covered, to prevent drying.

Enjoy it hot or warm with mint chutney or kara chutney. I had it with mint thogayal and it was good even as such with the coconut bits the best in it.
bajra-kozhukattai

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Filed Under: HEALTHY COOKING, MILLET RECIPES, VINAYAGAR CHATURTHI RECIPES

Previous Post: « How to make Gur papdi, gur papdi recipe
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Reader Interactions

Comments

  1. Kanaha

    January 28, 2017 at 2:24 am

    Can I use the ready-made flour instead of using the millet.

    Reply
  2. Raks anand

    January 28, 2017 at 4:18 am

    Hi Kanaha, Sure you can try. May be try reducing 1/4 cup water.

    Reply
  3. Kanaha

    January 28, 2017 at 5:18 pm

    Thanks

    Reply
  4. Ani Paul

    January 29, 2017 at 6:41 am

    looks healthy,will try it out

    Reply
  5. Harini Kumarasamy

    February 7, 2017 at 1:24 pm

    SUPER RAJI….LAST WEEK I TRIED UR GUR PAPADI SWEET……IT'S SIMPLY SUPER!!!!!!

    Reply
  6. Sankari

    February 7, 2017 at 1:24 pm

    Hi Raji
    I am an ardent fan of your site. Whenever I am stuck with what to cook, I either call my mom or refer to your website. Thanks for all the wonderful fool-proof recipes.
    I tried this kozhukattai today. It tasted awesome. I used store bought flour and 1:1.25 flour:water ratio. The texture was a little soggy and not firm like yours. Should I reduce the water next time?
    Sankari

    Reply
  7. divya chakrapani

    February 7, 2017 at 1:24 pm

    Hi Raji, going to try this week. Absolutely healthy and good for diabetics.

    One more request. Can you please post the recipe of pink panner jamun available in sweet shops?

    Reply
  8. sangeetha narasimhan

    February 17, 2017 at 2:36 am

    Hi Raji, can we prepare this course kambu powder much ahead.?i.e.before some days? If yes, please tell me the procedure? Like how much should we dry out the kambu after soaking?

    Reply
  9. Raks anand

    February 17, 2017 at 2:40 am

    I think you can do that, dry for an hour and after powdering also, dry the flour in shade in clean kitchen cloth before storing.

    Reply
  10. sangeetha narasimhan

    February 21, 2017 at 4:59 am

    Hi Raji, tried this today for breakfast.. Turned out awesome.. Thanks a lot for the recipe

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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