Smoky Millet Kala Chana Cloud Bites Recipe

About this recipe

A unique twist on traditional Tamil Nadu kozhukattai, featuring protein-packed black chickpeas and earthy millet, spiced to perfection for a wholesome, medium-spiced dinner.

Ingredients

• - Grated Coconut
• - Mustard Seeds
• - Foxtail Millet Flour
• 20G Curry Leaves
• 250g Green Chilli
• - Red Chilli
• Pcs Chings Hot Garlic Noodles
• 500 ml Water
• 10G Salt
• 250g Coriander
• 200 ml Sesame Oil

Instructions

1. Step 1: Prepare the millet dough. Heat 2 cups of water in your rice cooker. Add a pinch of salt and 1/2 teaspoon of sesame oil. Gradually add the millet flour, stirring constantly to form a smooth, firm dough. Cover and let it rest for 5-7 minutes.
2. Step 2: Prepare the seasoning. Heat a small pan with the remaining sesame oil. Add mustard seeds and let them splutter. Add cumin seeds, dry red chili, hing, and curry leaves. Sauté for 1 minute.
3. Step 3: Add the cooked black chickpeas to the seasoning. Stir well to coat them evenly. Mix in green chili, grated coconut, and salt. Cook for another 2-3 minutes. Remove from heat and let the mixture cool.
4. Step 4: Shape the kozhukattai. Grease your palms lightly with sesame oil. Take a small portion of the millet dough, flatten it into a disc, and place a spoonful of the black chickpea filling in the center. Fold over and seal the edges, forming a semi-circular dumpling. Repeat with the remaining dough and filling.
5. Step 5: Steam the kozhukattai. Place the dumplings on a greased steaming plate. Use your rice cooker in steaming mode to cook the dumplings for 12-15 minutes or until firm to the touch.
6. Step 6: Garnish with freshly chopped coriander leaves and serve warm with coconut chutney or tangy tamarind dipping sauce.