Ingredients

Adjust Servings:

	½ cup varagarisi
	½ cup kodo millet
	2 tbsp split green gram dal
	2 ¼ cup water
	salt to taste
	For the Seasoning
	1 tbsp oil
	1-2 tsp ghee
	1 tsp cumin seeds
	1 tsp whole black pepper
	4-5 cashew nuts
	1 tbsp ginger – finely chopped
	A sprig of curry leaves

Nutritional information

525

calories

77.97 g

carbohydrates

12.28 g

protein

18.45 g

fat

21 mg

sodium

0 mg

cholesterol

Savoury Kozhukattai

Name: Savoury Kozhukattai
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 Servings
Ingredients: ½ cup varagarisi; ½ cup kodo millet; 2 tbsp split green gram dal; 2 ¼ cup water; salt to taste; 1 tbsp oil; 1-2 tsp ghee; 1 tsp cumin seeds; 1 tsp whole black pepper; 4-5 cashew nuts; 1 tbsp ginger – finely chopped; A sprig of curry leaves

Features:

Cuisine:

Indian

30 mins
Serves 6
Easy

Ingredients

½ cup varagarisi
½ cup kodo millet
2 tbsp split green gram dal
2 ¼ cup water
salt to taste
For the Seasoning
1 tbsp oil
1-2 tsp ghee
1 tsp cumin seeds
1 tsp whole black pepper
4-5 cashew nuts
1 tbsp ginger – finely chopped
A sprig of curry leaves

You will definitely enjoy eating homemade kozhukattai. Kozhukkattai, or kozhukatta is a type of wonderful sweet dumpling that is popular in Southern India. It is made using a filling of jaggery and grated coconut, and is pretty similar to modak. The flavor of the filling is often enhanced using ghee, or cardamom. Some variants are made using atta flour instead of rice flour. Whichever flour you utilize, it will definitely be flavorful and very delicious.

Health Benefits

This dish calls for a pretty sizable amount of ginger, which is one of the best things for your health. You can never go wrong eating ginger. This wonderful herb has many fantastic health benefits. The most significant benefit is that it is a natural anti-inflammatory. Consuming it can help reduce skin irritation and provide relief from digestive ailments. Ginger is also a natural antibacterial, which means it can aid your immune system by killing harmful bacteria.

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How to make Kozhukattai

Dry roast moong dal until it is hot to touch.
- Note: You do not have to roast millet.
Wash and pressure cook dal and millets with 2 1/4 cup of water and salt.
- Cook for 4 whistles.
Open the cooker and mix the content well once the pressure subsides.
Heat oil in a kadai/pan.
- Add cumin seeds, cashew nuts, and pepper once jeera begins to sizzle.
- Add ginger and curry leaves.
- Pour it over the cooked millet + dal.
Cook the pongal over low heat for 3-4 minutes.
Add ghee and switch it off.