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Millet upma kozhukattai
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5 from 1 vote

millet Upma kozhukattai , samai upma kozhukattai

Learn how to make millet Upma kozhukattai with little millet (Samai), a healthier alternative to the rice upma kozhukattai. Detailed post with step by step pictures.
Prep Time5 mins
Cook Time25 mins
Course: Breakfast, Dinner
Cuisine: Indian
Servings: 2


  • ½ cup Little millet Samai
  • 1 tablespoon Moong dal
  • ½ teaspoon Pepper crushed
  • ½ teaspoon Cumin seeds
  • 2 tablespoon Grated coconut
  • Salt as needed

To temper

  • 1 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 sprig Curry leaves
  • 1 Red chilli
  • 1 pinch Asafoetida


  • Coarsely powder moong dal, pepper, jeera by using pulse button in your mixer.
  • In a kadai, temper with the items given under ‘To temper’ table.
  • Add 1 & ½ cup water, salt and bring to boil.
  • Add the powdered dal, millets and let it boil for a minute. Add grated coconut.
  • Cook covered for 5 minutes or until water is absorbed in medium flame.
  • Let it be aside until it is warm enough to handle.
  • Make equal sized balls and arrange in a greased idli plate.
  • Boil water in idli pot and steam the upma kozhukattais for 5 minutes.


  • The millet should get cooked as well as it should have some moisture to make balls, so make shapes while it is warm.
  • If you want you can soak the millets for a while before cooking.
  • After steaming keep covered all times as it may dry up.