Multi Millet, Carrot & Peanut Ammini Kozhukkatai (Dumplings)

Multi Millet, Carrot & Peanut Ammini Kozhukkatai (Dumplings) - Plattershare - Recipes, food stories and food lovers

About Multi Millet, Carrot & Peanut Ammini Kozhukkatai (Dumplings)

Kozhukkatai (Steamed Dumplings) is one of the most sought after sought after south Indian breakfast Recipe! It is very healthy. Finger millet and pearl millet are supposed to be very healthy especially during summer. 'Ammini kozhukkatai' means small sized dumplings. These Multi Millets dumplings are spiced along with peanuts. Grated carrot and fresh coconut are added to fortify the health quotient of this recipe. Here you go - A complete healthy and nutritious meal for you and your whole family.
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Recipe Time & More

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings - 3


  • 1/2 cup Finger Millet Flour
  • 1/4 cup Pearl Millet Flour
  • 1/2 cup Sorghum jowar flour
  • 1/4 tsp Red Chili Powder
  • 1/8 tsp Cumin Powder
  • 1/2 tsp Salt or as required, or as per taste
  • cup Water â¾
  • 1 tsp Gingelly Oil
  • Seasoning
  • 2 tbsp Gingelly Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2 sprig Curry
  • 1 pinch Asafoetida
  • 1/8 cup Peanuts
  • 3 Red Chillies
  • 1/4 cup Grated Coconut
  • 1/4 cup Grated Carrot
  • 1/8 tsp Turmeric Powder
  • 1-2 tsp Salt or as per taste
  • 1 tbsp Roasted Peanuts coarsely crushed using a hand pestle and motor, or garlic garlic
  • Garnishing or coriander chopped coriander for
  • 1 tsp Lemon Juice


  • 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.
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Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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