Thursday, 19 February 2015

Samai Kozhukattai (Little Millet)

Samai Kozhukattai (Little Millet)

One more recipe from my Mom's repertoire. After the millets started to be in rage, I ask her for recipes using these Millets and she immediately gives me a yummy and easy recipe.

Samai - 1 Cup
Yellow Moong Dal - 2 Tablespoon
Black peppercorns - 1 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Grated Coconut - 1/4 Cup (Optional)
Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Dry Red Chilly - 2
Gram Dal - 1/2 Teaspoon
Hing or Asafoetida - A generous Pinch
Salt - To Taste
Water - 3 Cups

  • In a mixer, add the Moong Dal, Samai, Cumin Seeds and Peppercorns and pulse it so it is all coarsely grounded.
  • Place a Kadhai in stove and add oil and once the oil is hot, add the Mustard seeds and once it splutters add the red Chilly, Gram Dal and Saute for 10 seconds.
  • Add the Asafoetida and add the water and Salt.
  • Once the water starts boiling, add the mixture in the mixer and stir well.
  • Check for seasoning and cover with a lid and cook till it is done or all water is gone.
  • Once it is cooked, add the coconut and stir it well and switch off the flame.
  • Once the mixture is warm enough for your hands to handle, take little portion of the mixture and shape into Kozhukattais. (Keep them in same size so they can get cooked evenly)
  • Meanwhile, pour water into the idli pot and grease the Idly plates.
  • Place the prepared Kozhukattais in the greased idly plates and steam them for 5-7 Minutes.
  • It tasted good as such, if you want you can make Chutney or Sambhar.
  • My mom said that once you cook the Samai , it should be kept covered throughout , while shaping them and after steaming them. After cooking, there were hardly any to keep as it was so tasty and healthy.


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