Samai karupatti pidi kozhukattai, Samai kozhukattai

Samai karupatti pidi kozhukattai/ Little millet palm jaggery kozhukattai is an easy and quick to make healthy snack prepared with little millet flour, karupatti/ jaggery and flavored with cardamom. Little millet/Samai like any other millet is rich in protein, fiber, acts as antioxidants and combats with diabetes. Millets are suitable for all age groups, though millets taste a bit different from basmati rice or regular rice, the health benefits are immense so its okay to compromise on taste.

So this kozhukattai is double healthy due to the use of millet flour and karupatti/ Palm jaggery. Palm jaggery/ panam karupatti is rich in iron, Vitamin B, calcium, aids in easy digestion and is a great source of energy as well.

This palm jaggery is much healthier than sugar or other sweetener in the markets and we need to be really cautious in buying the unadulterated one. So in this recipe I have used “NATURAL MILLS” brand karupatti and it was purely bliss to have tasted an unadulterated version of the palm jaggery. People living in USA can get hold of this brand in Indian stores and so far the best one. Also this little millet flour is from “Shastha foods brand”, if you don’t find this in store you can wash and air dry little millet in a cloth under a fan and grind it into flour.

If you have missed y’day post check here Karupatti thengai kozhukattai recipe in which I have used palm jaggery/ karupatti and coconut as filling. So you all might have known why this post is here because Ganesh chaturthi is almost there. So let’s get to the making!

You may be interested in other recipes below:

PREP TIME	COOK TIME	TOTAL TIME	SERVES
10 min	20 min	30 min	4

Ingredients

Little Millet flour/ Samai maavu – 1 cup
Water – 1 cup
Karupatti/ Palm Jaggery – ¾ cup
Grated coconut – 2 tbsp
Cardamom powder – ¼ tsp

Note

* 1 cup = 235 ml

How to make Samai karupatti pidi kozhukattai with step by step images

In a pan add jaggery and water mix it well and when palm jaggery is completely dissolved put off the flame. Remember pure palm jaggery does not dissolve quickly. Pour the jaggery syrup through a strainer to get rid of dirt and sand. This step is a must so don’t skip it.
Now pour the jaggery mixture in a pan And when the mixture is boiling add grated coconut and cardamom powder in it. Give it a mix.
Now put the flame to low to medium and to the boiling jaggery mixture add little millet flour/ samai maavu and mix well. Keep stirring continuously or else the mixture will get lumpy. When the mixture will come together and form a ball of dough put off the flame and allow the mixture to cool down.
Pour water in the steaming pan and get it ready. When the mixture is still warm apply ghee/ oil in palms of your hands. Take small amount of mixture in hand and make it into oblong shape as shown in the collage.
grease the steaming plate with few drops of oil/ ghee. Now place the pidi kozhukattai one by one in the oil greased steaming plate. Then steam in it in idly cooker or steamer. Steam it for 10- 12minutes.
When done remove the pidi kozhukattai from steamer and allow it to cool down. Relish it.

Sandhya Riyaz

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Sandhya Riyaz

5 years ago

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