Kuthiraivaali Upma Kozhukattai

#KuthiraivaaliUpmaKozhukattai #BarnyardMilletUpmaDumpling : #Kuthiraivaali is one of the #millet whose fiber content is more than rice and wheat.

It is one of the richest sources of Thiamin [ Vitamin b6 ].

Kuthiraivaali - Barnyard Millet

English                                : Barnyard Millet Or Japanese Barnyard Millet
Common Name                  : Sawan Or sanwa Or Samo Or Morio
Marathi & Chhattisgarh       : Bhagar Or Varai
Kannada                             : Oodalu
Oriya                                  : Kira
Punjabi                               : Swank
Telugu                                : Udalu Or Kodi Sama
Scientific Name                   : Echinochloa Frumentacea
Source : Echinochloa , Barnyard Millet 


To know on Millets
Here let me present the preparation of kozhukattai using kuthiraivaali.

Ingredients :
1/3 cup                                     Rice Batter or Broken Rice
1/3 cup                                     Kuthiraivaali
1 Tbsp                                     Broken Corn [ Maize ]
2 Tbsp                                     Oats soft
1 Tsp                                        Urad dal
2 Tsp                                       Gram dal [ Channa dal ]
3/4 Tsp                                    Salt [ adjust ]

To Temper :
1 Tsp                                  Mustard seeds
1 Tsp                                  Urad dal
2 Tsp                                  Gram dal [ Channa dal ]
1/4 Tsp                               Asafoetida powder
2 or 3                                  Red chilly
10                                       Small Onion, chop nicely
10                                      Curry leaves

Method :
Wash and soak kuthiraivaali, urad dhal and gram dhal in water for 45 minutes.
After 45 minutes drain water completely and transfer into a wide mouthed vessel.
Add other ingredients and mix well.
Knead into a tight dough.

Heat kadai with oil over medium flame.
Crackle mustard seeds and then fry broken red chilly.
Now fry urad and gram dal to golden color.
Then add asafoetida, curry leaves and onion in the order.
Saute for 2 minutes.
Transfer onto the dough and mix well.

Keep an idly maker on a stove over high flame with 2 or 3 cups of water.
Grease idly plate with oil.
Now make balls and arrange neatly over the greased idly plate.

Steam cook for 10 to 12 minutes.
Ah! spicy kozhukattai ready!!

No need of any side dish!! Enjoy with hot tea/coffee.





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