Multi Millet, Carrot & Peanut Ammini Kozhukkatai (Dumplings)
40 minutes
1264 reads
About Multi Millet, Carrot & Peanut Ammini Kozhukkatai (Dumplings)
Kozhukkatai, or steamed dumplings, are a beloved South Indian breakfast classic renowned for their health benefits and comforting flavors. This unique twist features a blend of finger millet, pearl millet, and sorghum—grains celebrated for their cooling properties, especially during the summer months. The result is a wholesome, nutrient-rich dish that's as nourishing as it is satisfying.
What sets these Multi Millet Ammini Kozhukkatai apart is their delightful fusion of taste and texture. Spiced with red chili and cumin powders, the dumplings are further enlivened by crunchy peanuts, sweet grated carrot, and fresh coconut. These bite-sized dumplings make for a wholesome breakfast, brunch, or snack, ensuring a delicious and complete meal for you and your entire family.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
- 1/2 cup Ragi Flour
- 1/4 cup Pearl Millet Flour bajra atta
- 1/2 cup Sorghum jowar flour
- 1/4 tsp Chili Powder red
- 1/8 tsp Cumin Seed jeera
- 1/2 tsp Salt or as per taste, or as required
- cup Water 3/4
- 1 tsp Gingelly Oil
- Seasoning
- 2 tbsp Gingelly Oil
- 1 tsp Mustard Seeds rai
- 1/2 tsp Cumin Seeds
- 2 sprig Curry Leaves
- 1 pinch Asafoetida hing
- 1/8 cup Peanuts
- 3 Chillies red
- 1/4 cup Coconut grated
- 1/4 cup Carrot grated
- 1/8 tsp Turmeric Powder haldi
- 1.5 tsp Salt or as per taste
- 1 tbsp Peanuts roasted, coarsely crushed using a hand pestle and motor, or garlic garlic
Garnishing
- 1 tsp Lemon Juice
Instructions
- Sieve and dry roast the flours separately and allow them to cool completely.
- Mix the flour and add red chilli powder, salt and cumin powder.
- Heat water and add 1 teaspoon of oil to it. Turn off the stove.
- Pour the boiling water into the flour mixture.
- Mix them thoroughly and set it aside.
- Using a wooden handle, mix it and once the temperature is warm enough for you to handle, knead the mixture to soft dough.
- Add water to an Idli Maker. Place it on the stove and turn on the flame.
- Allow the water to boil.
- Meanwhile, grease the Idli plates with oil.
- Grease your palm with little oil and make small balls out of the dough, place them on the idli plates.
- Place the idli plates inside the idli maker and steam the dumplings for 10 to 12 minutes.
- Transfer the cooked dumplings to a hot casserole.
- Heat oil in a pan; allow the mustard seeds to splutter.
- Add Cumin seeds and allow it to crackle.
- Add curry leaves, asafoetida and fry for few seconds.
- Add the peanuts and once it starts to split, add red chillies and sauté.
- Add grated carrot, sauté for few minutes.
- Add grated coconut and turmeric powder, sauté for few minutes.
- Add salt and check for the spices and salt.
- Add the cooked millet dumplings and the coarsely crushed peanut, garlic mixture.
- Fry until all the ingredients are combined thoroughly.
- Turn off the flame and transfer it to the serving plate.
- Garnish with coriander leaves and serve with a dash of lemon juice.
Recipe Notes
Additional Tips
- For extra crunch and aroma, briefly roast the peanuts before adding them to the dough, or use coarsely crushed roasted peanuts for a more pronounced texture in every bite.
- If you prefer a more tangy flavor, squeeze a few drops of fresh lime juice over the steamed dumplings just before serving, or toss them with a tempering of mustard seeds, curry leaves, and a pinch of asafoetida for a classic South Indian touch.
- To make these dumplings vegan-friendly, ensure you use oil instead of ghee when preparing any tempering and skip any dairy-based garnishes.
- These dumplings can be prepared ahead of time and refrigerated for up to two days—simply steam them again for 3-5 minutes before serving to restore their soft texture.
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Recipe Nutrition
Calories: 261kcalCarbohydrates: 26gProtein: 5gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 1520mgFiber: 2gSugar: 1g
Rajeswari Annamalai
Articles: 100
4 Comments
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Such a flavorful dish! Can’t wait to taste it.
I’m loving this recipe already!
Looks so appetizing! Thank you for posting.
Such an enticing dish! Thanks for the recipe.