Kuthiraivali Upma Kozhukattai Recipe (Barnyard Millet Steamed Dumplings)

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Archana Doshi
Kuthiraivali Upma Kozhukattai Recipe (Barnyard Millet Steamed Dumplings)
2170 ratings.

The Kuthiraivali Upma Kozhukattai Recipe is a twist to the traditional Kozhukattai recipe. It is traditionally made from broken rice, but here I used Barnyard Millet also known as the Kuthiraivali in tamil. This millet is very popularly used in southern India and made by most south Indian families. The Upma Kozhukattai is usually made for breakfast, evening tiffin or even served for dinner and served along with Puli Ingi.

Did You know: The protein content in millet is very close to that of wheat; both provide about 11% protein by weight. Millets are also known to be rich in B vitamins, calcium, iron, potassium, magnesium, and zinc. Barnyard Millet is also known to have lesser carbohydrates and a lot of fiber.

Here are more Kozhukattai recipes to try

  1. Upma Kozhukattai Recipe
  2. Brown Rice Kozhukattai Recipe
  3. Kara Vegetable Pidi Kozhukattai
  4. Thengai Poornam Kozhukattai

Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Vegetarian
Prep in

15 M

Cooks in

40 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 1 cups Barnyard Millet
  • 1/2 cup Fresh coconut , grated
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • Green Chillies , finely chopped
  • 5-6 Curry leaves , finely chopped
  • 1/4 teaspoon Asafoetida (hing)
  • 1 tablespoons Sesame (Gingelly) Oil
  • Salt , to taste

How to make Kuthiraivali Upma Kozhukattai Recipe (Barnyard Millet Steamed Dumplings)

  1. To begin making the Kuthiraivali Upma Kozhukattai Recipe, we will first cook the barnyard millet (Kuthiraivali) into an upma like consistency.

  2. Heat oil in a heavy bottomed pan; add the mustard seeds, urad dal and allow them to crackle. Allow the urad dal to get roasted and lightly browned.

  3. Stir in the curry leaves, ginger, green chillies, asafoetida and the barnyard millet (Kuthiraivali). Stir fry for about 3-4 minutes until lightly roasted.

  4. Stir in the coconut and about 1 cup of water and salt to taste.

  5. Stir the mixture continuously and allow the mixture to come to a boil. Once the upma mixture comes to a boil, turn the heat to low, cover the pan.

  6. The mixture will begin to thicken in about 10 minutes and leave the sides of the pan. Make sure to keep stirring to avoid lump formation. Once cooked, turn off the heat and spread the mixture on a plate and allow it to cool.

  7. Prepare a steamer filled with water and with steamer plates or idli plates greased with a little oil. 

  8. Divide the cooled rice upma mixture into 20 portions and shape them into oval dumplings.

  9. While making the dumplings, keep a small bowl by the side with a little oil. Rub our hands with a little oil before you make each dumpling, this will prevent the Upma Kozhukattai from sticking to the palm of your hands.

  10. Arrange the Upma Kozhukattai in the steamer plates and place into the steamer. Steam for about 10 minutes on high heat. Turn off heat, remove the plates from the steamer and allow it to rest for a few minutes before you can serve them.

  11. Serve the Kuthiraivali Upma Kozhukattai Recipe along with Puli Ingi for breakfast or a light dinner.

Archana Doshi

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Last Modified On Thursday, 15 December 2016 11:20
     
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