Thursday, April 25, 2013

Thinai Neer Kozhukattai

#ThinaiNeerKozhukattai #FoxtailMilletDumpling : #Thinai is called #Foxtailmillet in English. I bought thinai flour in the market. I made dosai once. I wanted to try some more recipes using it. 
When I made Idly batter I scooped out 1/3 cup of wet rice batter and kept in the fridge. I usually make neer kozhukattai - dumpling using this wet rice batter. This time for a change I tried with thinai flour. I followed exactly the same method of neer kozhukkattai recipe except that replaced rice flour with thinai maavu. The thinai neer kozhukattai came out very nice and the taste better than neer kozhukattai.

Thinai Neer Kozhukattai [ Foxtail Millet Dumpling in water ]

Ingredients :

Wet ground rice dough  :  1/3 cup*
Thinai flour                     :  1/3 cup
Coconut grated             :  1/3 cup
Salt                               :  1/4 Tsp ( adjust to taste )
To Temper :
Mustard seeds                 : 1/2 Tsp
Cumin seeds                    : 1/2 Tsp
Red chilly                        : 1, break into pieces
Curry leaf                         : 5 or 6
Asafoetida powder           : 1 pinch
Gingelly oil                      : 1 Tsp

*It can be replaced with dry rice flour also.

Method :
Mix all the ingredients well in a wide mouthed vessel.
If needed add lukewarm water to make a thick dough.
It should be like chappathy dough consistency.
Make small balls out of the prepared dough.

Now boil two cups of water in a vessel.
When the water starts boiling, add the balls into the water one by one slowly.
Wait for 2 seconds.
Now stir the boiling kozhukattais with a long handled laddle.
Reduce the flame & keep the burner knob at SIM position.
Allow it to cook well for 10 minutes.
Check whether its cooked well.
If its not done allow for some more time to cook well.
Once its done transfer all kozhukattais from the water into a bowl.


Now keep a kadai on a slow flame with a Tsp of oil.
Temper 1/4 Tsp of mustard. Once the mustard seeds splutters add broken red chilly, cumin seeds and curry leaves.
Then add asafoetida and then the kozhukattais and 1/4 Tsp of freshly pounded pepper corns.
Stir well for a second. Transfer into a serving bowl.
Now its ready to eat.

Note : The water that is used for cooking these kozhukattais would have turned into a porridge.
This tastes good with either jaggary or salt.


You might also like to try

amaranth neer kozhukattai amaranth & corn neer kozhukattai rice dumpling - arisi kozhukattai neer kozhukattai tiffin [ breakfast/dinner ] recipes