Samai Kozhukattai (Little Millet Dumplings)

Samai Kozhukattai (Little Millet Dumplings)

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    • Cook Time
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Samai Kozhukattai (Little Millet Dumplings):

There are two ways in which kozhukattai’s can be made. One way is to soak the rice for few hours and grind it, then fry it and steam it. The other way is to grind the rice as it is, boil it in water and then steam it. The latter method is for instant cooking as there is no soaking required.

Samai Kozhukattai (Little Millet Dumplings)


The recipe given for samai kozhukattai here is by using the first method, so it requires a little pre-planning, at least an hour to soak the rice. While kozhukattai is made in this style it would be more softer than the ones prepared using the other method. You can also make kozhukattai out of samai as we have mentioned in our recipe Kodo Millet Dumplings (Varagarisi Kozhukattai) by using samai instead of varagarisi.

The color looks a little darker as organic little millet rice was used. If you use a normal one, then it would turn out whitish.


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  • Samai arisi / Little millet rice - 1 glass
  • Oil - 4 tsp
  • Urud dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin - 1 tsp
  • Onion - 2
  • Green chilli - 2
  • Curry leaves - 1 strand
  • Grated coconut - 4 tsp
  • Coriander leaves - a handful
  • Salt
Samai Kozhukattai (Little Millet Dumplings) m


  • 1. Wash and soak samai arisi / little millet rice in 1.5 glasses of water for 1 hour.
  • 2. Grind it into a coarse batter along with the soaked water and required amount of salt. Take care to discard any mud / stone residues in the rice. (If you take out the rice from water little by little, you can spot the mud / stone that lies behind, if any and discard)
  • 3. Chop onion finely and slit green chillies. Chop coriander leaves finely.
  • 4. Take oil in a kadai and heat it in medium flame.
  • 5. Add urud dal, chana dal, cumin into it and saute for few seconds.
  • 6. Add onion, curry leaves, green chillies and saute till onions turn golden brown.
  • 7. Add grated coconut and saute for few seconds.
  • 8. Pour the ground samai batter into it, mix gently and thoroughly.
  • 9. When the water is absorbed and the batter becomes semi thick, switch of the flame, add finely chopped coriander leaves, mix gently and allow it to cool down.
  • 10. Grease the steaming plate / idly plate with little oil.
  • 11. When it turns warm, take a small quantity of it and make it into dumplings of desired shape and keep them on a greased steaming plate.
  • 12. Repeat the above step till all the batter turns into dumplings.
  • 13. Steam the dumplings for about 10 minutes in the same way you make idlies.
  • 14. Serve hot with Coconut Chutney or any Chutney of your choice.

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