Foxtail millet upma kozhukattai arranged on banana leaf, healthy South Indian breakfast
Festival, Ganesh chaturthi recipes, Healthy Recipes, Millet recipes, Recipes, Snacks, Thinai recipes

Millet Upma Kozhukattai, How to make Millet Upma Kudumulu

Foxtail Millet/ Thinai Upma Kozhukattai, also known as Upma Kudumulu in Telugu, is a wholesome steamed dumpling made with Thinai/ Korralu. Growing up, kara kozhukattai was a regular in our home tiffin box and also a quiet comfort on festival days when the sweet ones took the spotlight. My mom would shape them lovingly, pressing her fingers into each dumpling so they looked just like little handmade treasures. They were simple, yet so filling and soulful — soft, spiced upma inside a steamed dumpling that paired beautifully with coconut chutney.

As I started leaning towards millets in my kitchen, I thought — why not give this humble kozhukattai a wholesome twist? That’s how Foxtail Millet/ Korralu Upma Kozhukattai came alive. The nutty flavor of thinai blends beautifully with the tempering, making these dumplings light yet hearty. They carry the same nostalgia of my childhood plate, but with a healthy, revival-inspired touch that fits right into today’s kitchen.

A Bite of History – Millet Upma Kozhukattai


Kozhukattai is usually associated with Vinayaka Chaturthi, but the savory version (upma kozhukattai/kudumulu or kara pidi kozhukattai) has long been a tiffin favorite in Tamil/Telugu homes. Traditionally made with rice rava, this revival twist uses thinai (foxtail millet) for a wholesome, earthy taste and light texture.

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Ingredients & Their Role – Millet Upma Kudumulu

IngredientRole in Recipe
Foxtail millet (Thinai/ Korralu)Base grain – gives nutty flavor, healthy alternative to rice rava, forms the body of the dumpling.
WaterHydrates and cooks millet into a soft upma consistency.
SaltEnhances overall taste and balances flavors.
Coconut oilTraditional fat – adds aroma and prevents stickiness.
Mustard seedsAdds a sharp, nutty flavor to tempering.
Urad dalGives crunch and earthy taste in tempering.
Chana dalAdds texture and bite, balances softness of millet.
Green chiliesProvides fresh heat and sharp spice.
Dry red chiliAdds smoky heat and depth to the flavor.
Curry leavesLends signature South Indian aroma and flavor.
Hing (asafoetida)Aids digestion and adds umami punch.
Grated coconut (optional)Enhances softness, adds mild sweetness and festive flavor.

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Millet Upma Kozhukattai, How to make Millet Upma Kudumulu
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Millet Upma Kozhukattai, How to make Millet Upma Kudumulu

Recipe by Sandhya Riyaz
5.0 from 3 votes
Course: Breakfast, Tiffin, Snack, Festive PrasadamCuisine: South Indian, Tamil, TeluguDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Steaming Time

10

minutes

Healthy steamed dumplings made with foxtail millet upma, known as Upma Kozhukattai in Tamil and Upma Kudumulu in Telugu.

Ingredients for Millet Kozhukattai

  • For Millet Upma

  • 1 cup, 1 Foxtail millet (washed, soaked and drained)

  • 2 ¼ cups, 2 ¼ Water

  • Salt, to taste

  • 2 tablespoon, 2 Oil (for greasing hands and steaming plate)

  • Tempering

  • 1 ½ tablespoon, 1 ½ Coconut oil

  • 1 teaspoon, 1 Mustard seeds

  • 1 teaspoon, 1 Urad dal

  • 1 teaspoon, 1 Chana dal

  • 2 nos. 2 Green chilies, slit

  • 1 nos. 1 Dry red chilies

  • 1 sprig, 1 Curry leaves

  • Hing, a pinch

  • 2 tablespoon, 2 Grated coconut (optional, for flavor)

Directions to make Millet Upma Kozhukattai/ Kudumulu

  • Soak Millet: Soak foxtail millet for 15 minutes. Set aside.
  • Prepare Tempering: Heat oil in a pan. Add mustard, urad dal, chana dal. When golden, add green chili, red chili, curry leaves, and hing.
  • Cook Upma: Add water and salt. When boiling, add soaked and drained millet, stirring without lumps. Cover and cook on low flame for 8–10 minutes until the millet absorbs all water and turns soft. in coconut. Let cool slightly.
  • Shape Kozhukattai: Grease palms, take lemon-sized portions, shape into oval dumplings with finger impression (“pidi” shape).
  • Steam: Arrange in idli plates or steamer. Steam for 8–10 minutes till firm.

Notes

  • 1 cup = 250 ml
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Directions to Millet Upma Kozhukattai/ Kudumulu with step by step images

  • Soak Millet: Soak foxtail millet/ Thinai/ Korralu for 15 minutes. Set aside.
  • Prepare Tempering: Heat oil in a pan. Add mustard, urad dal, chana dal. When golden, add green chili, red chili, curry leaves, and hing.
  • Cook Upma: Add water and salt. When boiling, add soaked and drained millet, stirring without lumps. Cover and cook on low flame for 8–10 minutes until the millet absorbs all water and turns soft. in coconut. Let cool slightly.
  • Shape Kozhukattai: Grease palms, take lemon-sized portions, shape into oval dumplings with finger impression (“pidi” shape).
  • Steam: Arrange in idli plates or steamer. Steam for 8–10 minutes till firm.
Steamed millet upma kozhukattai also called upma kudumulu, served with coconut chutney
Millet Kudumulu By Sandhya Riyaz

Pro Tips to make perfect Millet Upma Kozhukattai

  • Roast millet lightly; it enhances flavor and prevents stickiness.
  • For extra softness, add 1 tbsp coconut milk while cooking upma.
  • You can also add chopped vegetables (beans, carrots) to make it more wholesome.

Serving Suggestion

Serve hot with coconut chutney, tomato chutney, or sambar. For festive prasadam style, serve plain with coconut thuvayal.

FAQs – Millet Upma Kozhukattai

Q: Can I make foxtail millet/ Korralu upma kozhukattai without coconut?

Yes, but coconut gives aroma and softness. You can replace it with finely chopped coriander for freshness.

Q: Why is my millet kozhukattai hard?

Too little water or overcooking the upma can make them dense. Always keep the ratio around 1:2.5 millet to water.

Q: Can I prepare them ahead?

Yes, steam and refrigerate; re-steam before serving for best texture.

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