Kara Cholam Kozhukattai, How to make Millet Kozhukattai

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This forgotten millet kozhukattai/ jowar kozhukattai has been lovingly revived on Sandyathome from Tamil Muslim kitchens, where it was once prepared after Bakrid as a healing, savory tiffin.

In the world of kozhukattai, this humble millet version made with sorghum (also known as jowar or cholam) stands out as a soft, warming dish that speaks of recovery and ritual. Traditionally prepared in Tamil Muslim households during quieter days after festivals like Bakrid, this steamed dumpling blends the simplicity of millet with the comfort of coconut, curd, and gentle tempering.

A forgotten savory tiffin from Tamil Muslim kitchens — steamed millet dumplings gently tempered with curry leaves, green chilli, and coconut. Light, healing, and once reserved for the quieter days after Bakrid feasts.

A Bite of Revival:

In Tamil Muslim homes, the days following Bakrid were marked by quiet food — no meat, no masala, just grains and healing. This humble kara kozhukattai made from millet – cholam was steamed in brass idli plates and served with chutney or banana leaf thogayal. The touch of curd softened it; the roasted flour held it together. Rarely written down, this dish lived in hands — and today, it lives again in yours.

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Kara Cholam Kozhukattai Ingredients & Their Role

Ingredient	Role in the Recipe
Sorghum flour (Cholam maavu)	Forms the base dough; adds earthy flavor and is naturally gluten-free
Water	Helps cook the flour and bind the dough
Grated coconut	Adds mild sweetness, moisture, and softness
Curd	Softens the dumplings and gives a gentle tang
Salt	Enhances all the other flavors
Gingelly oil	Adds a nutty aroma and traditional South Indian depth
Mustard seeds	Infuses the tempering with sharp, aromatic notes
Curry leaves	Adds fragrance and a hint of bitterness
Green chilli	Offers gentle heat and freshness
Small onion	Adds a touch of sweetness and body to the tempering
Hing	Boosts flavor and aids digestion with a savory finish

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Kara Cholam Kozhukattai, How to make Millet Kozhukattai

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Breakfast, Tiffin, Light DinnerCuisine: Tamil Muslim, South Indian RevivalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Steaming Time

minutes

Kaara Cholam Kozhukattai is a savory steamed dumpling made with roasted sorghum flour, coconut, and curd — a comforting millet recipe revived from post-Bakrid Tamil Muslim kitchens.

Ingredients for Kara Cholam Kozhukattai

¼ cup, ¼ Sorghum flour / Cholam flour (lightly roasted)
⅓ cup, (approx.) ⅓ Water
1 tablespoon, 1 Grated coconut
1 tablespoon, 1 Curd (fresh, thick)
Salt – to taste
Tempering:
1 teaspoon, 1 Gingelly oil
¼ teaspoon, ¼ Mustard seeds
Curry leaves – few
1 nos. 1 Green chilli (finely chopped)
1 tablespoon, 1 Small onion (chopped)
Hing – a pinch

Directions to make Millet Kozhukattai

Temper the Spices:
Heat gingelly oil in a pan. Add mustard seeds, curry leaves, chopped green chilli, onion, and a pinch of hing. Sauté on low flame until fragrant.
Add Water:
Pour in water. Bring it to a gentle boil.
Cook the Dough:
Lower the flame. Stir in the roasted sorghum flour quickly to form a smooth, lump-free dough. Turn off the flame.
Mix in grated coconut and Curd:
Add grated coconut and mix well. When the dough is warm to touch (not hot), add the thick curd and mix gently until well combined.
Shape Dumplings:
Grease your hands and shape the dough into small round or oval dumplings (like pidi kozhukattai).
Steam the Kozhukattai:
Place in an idli plate or steamer and steam for 10–12 minutes, until firm and fully cooked.

Notes

1 cup = 250 ml
Notes:
Always roast sorghum flour before cooking to reduce bitterness.
Add curd only after dough is slightly cooled.
Fresh flour tastes best; avoid old or stored sorghum flour.

Directions to make jowar kozhukattai with step by step images

In a pan, heat oil. Add mustard seeds, curry leaves, chopped green chilli, onion, and hing. Sauté on low flame until fragrant. Add water and salt. Bring to a light boil.
Add roasted sorghum flour and stir quickly to form a soft, lump-free dough. Turn off the flame.
Now add grated coconut and mix well. Once warm to touch, mix in the curd gently.
Shape into small dumplings (pidi kozhukattai or rounds).
Steam for 10–12 minutes until firm and cooked.

Pro tips for Cholam kozhukattai

Always roast sorghum flour before use — this removes raw smell and reduces natural bitterness.
Cool the dough slightly before adding curd to avoid curdling or a sour aftertaste.
Use fresh, thick curd (not too tangy) for the best flavor and softness.
To make shaping easier, grease your fingers with a drop of oil or water.
If the dough feels too sticky, rest it for a few minutes before shaping.

Serving suggestion for Jowar Kozhukattai

Serve warm with coconut chutney, thengai thuvaiyal, or a simple drizzle of nallennai (gingelly oil).
For a healing combination, pair with neer mor (spiced buttermilk).

FAQ for Sorghum Pidi Kozhukattai

Why is my millet kozhukattai turning bitter after steaming?

Sorghum or jowar flour can have a naturally bitter taste if unroasted or old. Always roast the flour until aromatic and avoid using stored flour beyond a month.

Can I make kara millet kozhukattai without curd?

Yes, you can skip curd and use warm water alone, but curd gives the dumplings a soft, moist texture. Use fresh curd and add only after the dough cools.

What to serve with savory sorghum dumplings?

These millet kozhukattai pair well with coconut chutney, ginger chutney, or simple thuvaiyals made from curry leaves or coriander. They’re also lovely with buttermilk or sambar.

What to serve with savory sorghum dumplings?

These millet kozhukattai pair well with coconut chutney, ginger chutney, or simple thuvaiyals made from curry leaves or coriander. They’re also lovely with buttermilk or sambar.

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