Grabbed assorted packets and tried different dishes out of it and of course traditional recipes as well including Pidi kozhukattai.
Coincidentally, I didn't have any aval based pidi kozhukkatti version in the website, I thought posting one would wake my website up which has been idle for a while.
Millet based avals are now available in almost all leading supermarkets. It is perfectly fitting in any recipe that calls for aval and it is even tasting good when is eaten raw.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 10 dumplings
Oil - 1 tablespoon
Mustard seed - 1/2 teaspoon
Channa Dal - 1 tablespoon
Asafoetida - a pinch
Greenchilli - 2 no., chopped thinly
Curry leaves - 1 spring, roughly chopped
Red onion - 1 /2 cup, chopped finely
Carrot - 3/4 cup, grated
Water - 1 cup
Chola Aval / Any Aval Variety - 1 heaped cup
Salt - to taste
Fresh Coconut - 1/4 cup, grated
1) Heat oil in a wide pan. Throw mustard seeds, channa dal and asafoetida.
2) When channa dal becomes slight brown colour, add greenchilli and curry leaves. Let it fry for few minutes.
3) Add onion and saute till it becomes soft and translucent.
4) Add grated carrot and salt to taste. Stir well, sprinkle some water, cover and cook carrot.
5) Once carrot is almost cooked, add water and allow to boil.
6) Add aval. in a medium flame cook aval. Stir in between if required. Do not stir too much otherwise aval becomes mushy. At the end, add grated coconut and turn off the flame.
7) Cool the mixture and when you can handle the heat using hand, take a small ball size portion and make kozhukattais.
8) Steam it for 4-5 minutes.
9) Serve hot with spicy tomato chutney.
1) Any aval variety can be used for making this kozhukattai. If you use thick aval, pulse it to coarse mixture before making and for easy cooking.
2) Any other vegetables can be used along with carrot.