Kodo Millet Kara Kozhukattai (Savoury Steamed Dumplings)

Ingredients

• kodo millet — 1/2 cup
• yellow moong dal — 3 tbsp
• pepper — 1 tbsp
• cumin seeds — 1/2 tbsp
• red chilli — 1 no.
• coconut — 3 tbsp
• coconut oil — 3 tbsp
• mustard seeds — 1/2 tbsp
• urad dal — 1 tbsp
• chana dal — 1 tbsp
• asafoetida — 2 pinches
• curry leaves (a few, chopped)
• salt (as needed)
• water — 1.5 cups

Method

1. Put the moong dal, pepper, cumin and red chilli in a mixer jar and pulse a few times.
2. Add the kodo millet and pulse just twice, so it is only roughly broken.
3. Heat the coconut oil in a pan and add the mustard seeds, urad dal, chana dal and chopped curry leaves. When the mustard pops and the dals turn golden, add the asafoetida.
4. Pour in the 1.5 cups of water, add the coconut and salt and bring to a boil.
5. Lower the heat, add the millet and dal mixture and stir well so no lumps form. Cover and cook for 7 to 8 minutes, stirring now and then, until the water is absorbed. Keep it covered and let it cool.
6. Oil your hands, take lemon-sized portions and press them into ovals or rounds in your fist (pidi kozhukattai).
7. Steam them on a greased plate, covered, for 12 minutes on medium heat. Switch off, leave the lid on for 2 minutes more, and serve with any chutney.