I have already posted a kara kozhukattai with raw rice but this is a very simple and easy version with rice flour, I planned to post it last year itself but somehow missed it so this year let me start the festival special recipes with this easy rice flour kara kozhukattai
Check out other versions of pidi kozhukattai which I posted earlier:
Kara Pidi kozhukattai savoury
Sweet Pidi Kozhukattai
Kara Pidi Kozhukattai Recipe
Recipe Category: Sweet | Recipe Cuisine: South Indian
Homemade Rice Flour / Idiyappam Flour – 1/2 cup
Water – 1 cup
Grated coconut – 3 tbsp
Oil – just to grease
Salt – to taste
Oil – 2 tsp + to grease
Mustard Seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Red Chilli – 1 chopped finely
Curry Leaves – few torn into pieces
- Heat oil in a pan(preferable nonstick) add the items listed under ‘to temper’, let it splutter.Then add water, add required salt and let the water boil,once it bubbles up rigourously simmer to low flame and add rice flour and mix well.It will all come together so soon so act quickly.Keep mixing continuously to avoid lumps.It will be all done in few mins so keep stirring.
- Once you mix, it will start coming together and form a mass.At this stage add coconut and stir well.Switch off and let it cool down.Keep covered.
- When its still warm, make kozhukattai shapes.Grease your hands with oil then take a small portion and make cylindrical shapes and press it with your fingers to get the impression…repeat the same for the entire mixture.You can even make small balls .
- Then arrange it in a steamer plate and steam it for 7-10mins.
Serve hot / warm.
- I used readymade idiyappam flour, Nirapara brand. You can even use homemade rice flour.
- The water quantity depends on the rice flour quality so adjust accordingly.
- After water boils, make sure you keep in sim then add rice flour in a sprinkle manner and on one side keep mixing.If you leave it even for a second then lumps will form easily so be fast and stir continuously.
- If you are not confident of the exact consistency to switch off, you can just take a small ball and roll and see, if it forms a ball then its the right consistency.
- Make sure the rice flour is almost cooked before steaming this ensure soft kozhukattais.
- You can even add chana dal while tempering.
- Dont let the rice flour mixture dry, keep covered and shape the kozhukattais.I just made 1/2 cup so the shaping was done in few minutes but while doing in bulk make sure you keep it covered with a slightly wet cloth.