Yields: around 25 pidi kozhukattai
- 1 cup – Varagu arisi / Kodo millet
- 3/4 cup – Jaggery (or add as needed)
- 1/4 tsp – Cardamom powder
- 1 to 2 tbsp – Ghee
- 2 to 3 tbsp – Coconut grated
- Salt to taste
- Wash kodo millet thoroughly and soak them in enough water for 1 to 2 hours. Transfer soaked rice to a blender along with required salt, blend it to a thin batter consistency. Set it aside.
- Heat a pan, add powdered Jaggery and enough water to cover Jaggery (approximately 1/4 cup) and bring it to a boil, cook until Jaggery dissolves completely. Remove from flame and strain to remove all the impurities.
- Bring back the Jaggery syrup to flame and allow them to cook until it become slightly thick. Set it aside.
- Heat ghee in a pan, add grated coconut and roast until they are slightly brown. Now reduce the flame to low or medium heat, add rice batter and slow cook them without any lumps until they are slightly thick in consistency or 1/2 cooked. keep stirring never move from that place.
- Then add jaggery syrup along with cardamom powder, continue stirring until you get a thick ball as shown in picture. Add ghee and knead them to a smooth ball.
- Let it cool for a while. When the mixture is still warm, take a lemon sized mixture and roll them into a cylindrical dumpling with your hands as shown in the picture. Repeat the same till the mixture gets done. Steam the dumplings for at least 10 mins. Varagu arisi pidi kozhukattai is ready to serve.
- Always keep the flame in low or medium while making rice flour mixture. It takes 10-15 mins but it is worthy doing it.
- Make kozhukattai when its still warm. Do not let it open for a long time which will cause the mixture to get dry and ending up in hard kozhukattai. Try to cover with wet clothe until you prepare.
- You can increase or decrease jaggery as per your sweet level.