This kozhukattai premix is milled from kodo millet (varagu), letting you skip the soaking and stone-grinding usually needed for the traditional steamed dumplings. The millet lends a mild, earthy taste and a good dose of natural fibre, whether you shape them sweet with jaggery or savoury with lentils. Kodo millet is naturally gluten-free and has long been part of Tamil Nadu's festival cooking.
