It was the first time I tasted pidi kozhukattai as a evening snack at a near by restaurant and they served it with black channa curry and it was a yum combo.But onion tomato chutney is also one of the apt combos for this kozhukattai.
Last week when I was googling for vinayagar(ganesh) chathurthi recipes, I saw pidi/upma kozhukattai being one of them and coincidentally the suppliment that comes with aval vikatan had the recipe too....I grabbed the idea from there and here is the pidi kozhukattai recipe from my kitchen.
I should admit that all my silk sarees are being used more often as props than I wore it in the recent days haha...anyways it is better than sleeping the wardrobe for long what say ?! :)
Pidi Kozhukattai Recipe - IngredientsMakes: 12 to 14 kozhukattaisCooking & Preparation Time: 25 mins
Raw Rice - 1 cup
Water - 2 cups
Grated Coconut - 4 tbsp
Salt - to taste
To Temper:Oil - 1 tsp
Mustard Seeds - 1 tsp
Channa Dal - 2 tbsp
Curry leaves - few torn roughly
Red Chillies - 2 broken
Hing - a generous pinch
1.Take raw rice in a mixer and dry grind it to a rava consistency. Set aside. And thats my new mixing bowl that I got in home center :)
2.Heat oil in a pan and add mustard seeds , allow it to crackle then add all other items under 'to temper' let it to slightly brown. Then add required water,salt and allow it to boil.
3.Once water starts to boil add the raw rice and keep stirring to avoid forming lumps. Once the rice gets cooked and the water is absorbed fully, the rice mixture will become thicka nd solid to handle at this stage, switch it off.
4.Spread the mixture on a plate and Let it to cool for a while.When the mixture is still warm - Grease your hands slightly with oil...Then take a fistful of the mixture and roll them into a cylinderical dumpling as shown below with your hands.Repeat the same till the mixture gets done. Steam the dumplings for atleast 10 mins.
Enjoy hot with tomato onion or coconut chutney.
- The consistency in grinding the mixture is purely our choice, if you like it even more fine then go ahead.We liked ours a bit on the coarse side.
- Make the kozhukattais when its still warm and steam it. Do not let it open for a long time which will cause the mixture to be dry ending up in hard kozhukattais.
- If you like the chunky pieces then add coconut bits instead of grated coconut.
- You can use upma rava(white rava) too for making this kozhukattai.