Skip to main content

Varagu Arisi Kozhukattai - Kodo Millet Dumplings

Varagu Arisi Kozhukattai - super easy tiffin recipe with kodo millets also called as varagu arisi. No need for soaking and no other difficult preparation works needed for this dish.


Many of us use millets as a substitute for rice. While millet flour is available in many super markets, you can easily make this at home using a mixer grinder. The kodo millets are roasted in a pan and then powdered nicely. Roasting the millets in a pan, brings a nice flavour and it gets powdered easily. Then we have to prepare the dough as we prepare for arisi upma. In this dish, I have not added onions and green chillies, you can include finely chopped onions and green chillies while tempering. For one part of millet flour add 2.5 cups of water. If you add too much of water, the dough will get soggy and it will be difficult to prepare kozhukattai. After preparing the dough, prepare small lemon sized  balls or oblong shaped balls and press it in the centre with your fingers and then steam coon the kozhukattai in an idly pot for 5 minutes.

Here is a short video for Varagu Arisi Kozhukattai 






Similar recipes
 
Varagu Arisi Kozhukattai - Kodo Millet Dumplings Recipe Details

Print Friendly and PDF
Prep time : 15 minutes
Cook time : 25 minutes
Serves : 4
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 cup kodo millet
  • 2.5 cups water
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 2 red chilly
  • 2 tsp chana dal
  • 1 tsp asafoetida powder
  • few curry leaves
  • 1/2 cup grated coconut
  • 2 tbsp oil
  • salt to taste
  Cooking Directions

  1. Add the kodo millet to a dry pan and roast until it gives a nutty flavour. Be careful as it turns to brown quickly.
  2. Once roasted allow it to cool down for 5 minutes and add it to mixer jar. Grind the millets on high for a minute until it's a fine powder.
  3. Heat oil in a kadai for 2 minutes and add mustard, urid dal, chana dal and broken red chillies.
  4. When it turns golden brown, add the curry leaves and asafoetida powder.Next, pour 2.5 cups of water and add the required salt.
  5. When it starts to boil well, reduce the heat to low and add the millet flour. Allow the flour to cook for 3 to 5 minutes.
  6. After 5 minutes, add the grated coconut and stir it well with a ladle. You can add a teaspoon of coconut oil and stir it well.Turn off the heat and allow it to cool down for 5 to 7 minutes. Prepare the kozhukattais as you like it.
  7. Grease the idly pan with oil and place the kozhukattais and steam cook for 5 minutes. When it is done, transfer the kozhukattais to the serving dish.


Varagu Arisi Kozhukattai - Kodo Millet Dumplings with step by step photos

Add the kodo millet to a dry pan and roast until it gives a nutty flavour. Be careful as it turns to brown quickly.

Once roasted allow it to cool down for 5 minutes and add it to mixer jar.


Grind the millets on high for a minute until it's a fine powder.


Heat oil in a kadai for 2 minutes and add mustard, urid dal, chana dal and broken red chillies. Heat oil in a kadai for 2 minutes and add mustard, urid dal, chana dal and broken red chillies.


 Next, pour 2.5 cups of water and add the required salt.

When it starts to boil well, reduce the heat to low and add the millet flour. Allow the flour to cook for 3 to 5 minutes.


After 5 minutes, add the grated coconut and stir it well with a ladle.

 You can add a teaspoon of coconut oil and stir it well.

Turn off the heat and allow it to cool down for 5 to 7 minutes. Now grease your palm with gingely oil. Divide the dough into two halves. Prepare one set by rolling small balls and the other half by small oblong shape balls and gently press it with your fingers in the centre. Repeat the process for the entire dough. Place the kozhukattais on the greased idly plates. Grease the idly pan with oil and place the kozhukattais.
   
Steam cook for 5 minutes. When it is done, transfer the kozhukattais to the serving dish.  



Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Tirunelveli Salna for Parotta - Empty Salna for Parotta and Chapathi

Salna - this flavorful gravy is a super side dish for parotta that everyone will like it. Last year tasted this salna with parotta in a hotel in Tirunelveli. The gravy in this salna has a blend of flavours from the spices. The onions and tomatoes are sauted with ginger garlic paste and slowly simmered in the coconut masala paste for 20 minutes, allowing time to blend everything together.  How to make Tirunelveli Salna To prepare this salna, these are the ingredients you will need 1. Ginger garlic paste - these two are the key for adding flavour. For salna, we have to add a good amount of ginger garlic paste when compared to other gravies. Try to use homemade fresh ginger garlic paste for this salna. 2. Onions, tomatoes and green chillies - these three are the main ingredients for any gravies. I have used both sliced tomato and ground tomato for this salna, as it gives a beautiful colour and taste for the gravy.  3. Chilly powder, coriander powder and garamasala powder - these three a

Vegetable Brinji Rice - Brinji Rice Recipe

Vegetable brinji rice is a popular rice variety in Tamil Nadu which are mostly served in marriages and also in restaurant meals. I like this brinji rice with a kurma and onion raita. 

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi