Vegetarian Millet And Lentil Kozhukattai Steamed Dumplings Recipe

About this recipe

A healthy and protein-packed Tamil Nadu specialty featuring millet and spiced lentils, perfect for an advanced cook to explore traditional flavors in a modern way.

Ingredients

• 20G Curry Leaves
• - Grated Coconut
• 500 g Toor Dal
• - Red Chilli
• 250g Green Chilli
• 250g Ginger
• 500 g Canyon Greens Foxtail Millet
• - Mustard Seeds
• 500 ml Water
• 50 g Asafoetida Powder
• 20 g Turmeric Powder
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt

Instructions

1. Step 1: Drain the soaked foxtail millet and blend it coarsely in a food processor. Set it aside.
2. Step 2: Drain the soaked toor dal and grind it coarsely with green chilies, turmeric powder, ginger, and a pinch of salt.
3. Step 3: Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves, dry red chilies, and asafoetida. Sauté for 1-2 minutes.
4. Step 4: Add the ground lentil mixture to the pan and cook on low heat until the raw smell disappears, stirring frequently.
5. Step 5: Mix the cooked lentil mixture with the blended foxtail millet and grated coconut. Adjust the salt and form a soft dough.
6. Step 6: Shape the dough into small, oval dumplings (kozhukattai) using your hands. Ensure they are firm enough to hold their shape.
7. Step 7: Steam the dumplings in a rice cooker or steamer for 15-20 minutes, until firm and cooked through.
8. Step 8: Serve the millet and lentil kozhukattai warm with coconut chutney or tomato chutney.