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Pidi Kozhukattai from tsampa barley
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Barley Pidi Kozhukattai
Prep Time
10 mins
Cook Time
10 mins
 

High fiber, healthy and tasty pidi kozhukattai from barley flour (tsampa)

Course: dinner, lunch
Cuisine: Indian, south indian
Keyword: barley, tsampa
Servings: 8 pieces
Ingredients
  • 1 cup Tsampa
  • 1.5 tbsp Sesame Oil
  • 1 tbsp Chana Dal
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Split Urad Dal
  • 2-3 pinches Hing
  • Curry leaves
  • 1/4 cup Shredded Coconut
  • 1 cup Water
  • 1/2 tsp Salt (or to taste)
Instructions

  1. Get the sesame oil heated in a Kadai (wok). Add chana dal first, to give it some time to fry. Once it turns reddish, add mustard seeds, urad dal, hing and curry leaves.

  2. Add shredded coconut, stir fry for a few seconds. Add a cup of water and bring to boil. Add 1 cup of tsampa and stir until it comes together like an upma (thick porridge).

  3. Switch off heat and let it cool for about 5-10 minutes.

  4. Oil your hands. Using your palm as a mold, make about 8-10 dumplings and steam them for 5 minutes.

  5. Once the steamer cools, plate and serve.

Recipe Notes

Since tsampa is a cooked flour, if you do not achieve molding consistency, feel free to add fresh flour to the upma and stir until you reach molding consistency.