I am on millet cooking spree for a while. Be it using it as a flour for making rotis, Dosais and even kanji and kuzhu it doesn’t make me getting bored trying the dish. I used the millets in Rava form for making idlis. From the time I started watching a local Telugu channel doing exclusive millets programme it became easy for me to plan and decide my daily menu. Millets are advised to be consumed thrice a week, and it is good to keep changing the type of millets too. Today after watching the programme in TV I tried this steam cooked millet kozhukattai. It is almost similar to our Upma kozhukattai. But there is no oil used here. Instead greens and soaked chena dal are used as healthy version and for good taste and flavour.
Since I had mixed millet rava I made this. Any single millet rava can also be used.
Ey
Since I had mixed millet rava I made this. Any single millet rava can also be used.
Ey
INGREDIENTS
MILLET RAVA
|
1 CUP
|
CHENA DAL
|
¼ CUP
|
PALAK/SPINACH
|
¼ CUP
|
METHI LEAVES
|
¼ CUP
|
CILANTRO/CORIANDER LEAVES
|
¼ CUP
|
SALT
|
TO TASTE
|
WATER
|
2 CUP
|
METHOD
Soak chena dal for 3 hrs.
Chop Palak and methi leaves and cilantro.
Take two cups water in a pan/ vessel and add soaked and drained chena dal.
Add the Palak, methi leaves and cilantro. Bring to boil
Add salt and cook. Now add the millet rava and stir. It will thicken very soon like Upma.
Remove and when it is cool make balls/ patties and keep
Keep the idli vessel ready with water. When it is hot take the idli plates and grease with oil.
Place the patties on them and steam cook for 10 to 15 min.
Serve with spicy pickle or pachadi.
Healthy dish can be had as break fast or dinner.
The above quantity yielded 11 kozhakattai/kudumulu. They are very filling, it serves three persons.
The above quantity yielded 11 kozhakattai/kudumulu. They are very filling, it serves three persons.
Courtesy: millets magic: Jonnala Aaviri Kudumulu
