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kambu kozhukattai
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Kambu kozhukattai recipe

Kambu kozhukattai made with simple ingredients, a healthy steamed snack for breakfast or snack. (Kambu in Tamil, Bajra in Hindi, pearl millet in English).
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 20 Kozhukattai


  • 1 cup Kambu bajra/ peal millet
  • 3 tablespoon Coconut chopped
  • 3 Green chilli chopped
  • 2 teaspoon Ginger chopped
  • 3 tablespoon Coriander leaves chopped
  • Salt – As needed

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 tablespoon urad dal
  • ¼ teaspoon Asafoetida
  • 1 sprig Curry leaves


  • Wash and soak kambu for minimum 3 hours or overnight.
  • Drain, spread over a clean cotton towel for the excess water to get absorbed.
  • Once the extra moisture is absorbed, transfer to a blender and powder it coarsely.
  • 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.
  • Stir well for a minute until coriander leaves shrink and add 1 & ½ cups water along with salt. Bring to boil.
  • Put in medium flame and add the powdered bajra.
  • Stir briskly and cook covered in medium or low flame for 4 minutes.
  • Set aside covered for cooling down. Once warm enough to handle, grease your hands with oil.
  • 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.
  • Arrange in greased idli plate/ steamer and steam cook for 10 minutes.


  • 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.