Pidi Kozhukattai is a South Indian savory dumpling made using rice flour, coconut, tempered herbs and spices. It is often prepared for Ganesh Chaturthi, Varalakshmi Vratham, and other festive occasions, you can make this for evening snacks too. It is soft, mild spiced and a healthy snack. Learn to make Kara Pidi Kozhukattai with step by step pictures and video.
Kara Pidi Kozhukattai is a very easy recipe that you can try for Ganesh Chaturthi. This can also be made when we have leftover rice flour dough after making kozhukattai. We always make sweet pooranam kozhukattai / mothagam, pidi kozhukattai, kara kozhukattai, chana sundal and ellu urundai for ganesh chaturthi.
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About Pidi Kozhukattai
'Kara' in tamil means spicy and 'Pidi' means 'to hold' in Tamil - We shape this kozhukattai by closing our palms with fingers to give an impression to the kozhukattai and hence it is called kara pidi kozhukattai. This is made specially for Ganesh Chaturthi and Varalakshmi Vratham.
Pidi Kozhukattai is soft, mildly spiced and flavorful that makes a healthy snack for kids when they are back from school. It is a steamed snack so light on your tummy and healthy too. Both mittu and gugu love kozhukattai ad this is their favorite too.
These soft, savory dumplings are made using rice flour, coconut, tempered spices shaped and then steamed to perfection. Kara Pidi Kozhukattai is a flavorful, mildly spiced version often served as a tiffin or prepared during festivals.
I have already posted a kara kozhukattai with raw rice but this is a very simple and easy version with rice flour that even beginners can try. We usually make sweet and kara pidi kozhukattai for Ganesh Chaturthi.
Kara Pidi Kozhukattai Video
Kara Pidi Kozhukattai Ingredients
- Rice Flour - The base ingredient that is used to make this kozhukattai. You can use homemade rice flour or store-bought idiyappam flour or kozhukattai flour. Using fine, smooth rice flour ensures soft dumplings.
- Water - Hot water is essential to cook and bind the rice flour. The correct ratio of flour to water is important for a lump-free, pliable dough.
- Coconut - Adds natural sweetness, richness to the kozhukattai. It also balances the mild spice from chilies. You can add grated coconut or coconut bits.
- Mustard seeds, Urad dal - used for tempering in oil. Urad dal adds crunch to the kozhukattai.
- Hing - adds flavor and helps in digestion.
- Red Chili - Gives the kozhukattai subtle spiciness. I have cut it small and added.
- Curry Leaves - A staple in South Indian cooking, they add aroma, freshness, and an earthy taste.
- Salt - Balances and brings out all the flavors.
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How to make Pidi Kozhukattai Step by Step
1.Grease the steamer plate with ghee and keep it ready.
2.To a pan heat 2 teaspoon oil add ½ teaspoon mustard seeds let it crackle then add ½ teaspoon urad dal sauté until it turns golden brown.
3.Add ½ tablespoon curry leaves(finely chopped), ⅛ teaspoon hing and 1 red chili(finely chopped).
4.Saute well for a second.
5.Add 1 and ¼ cups water and let it boil well.
6.Add salt to taste and 2 tablespoon grated coconut, give a quick mix let it boil well.
7.Simmer the flame then add ½ cup rice flour.
8.Mix it well.
9.Stir continuously until no dry flour is seen.
10.Once it gathers to a mass and sticks less switch off.
11.Remove from flame and add 1 teaspoon ghee. It will be very hot so mix this well with a spatula.
12.Once it becomes warm mix and knead with your hand.
13.Pinch a small portion of dough.
14.Shape it elongated first then press with fingers to form impression as shown. Repeat to finish.
15.This is how it looks.
16.Repeat to finish and arrange in steamer plate and place in steamer.
17.Steam for 10-12 minutes or until the kozhukattais turn firm and shiny.
Pidi Kozhukattai is ready!
Expert Tips
- Rice flour - I used homemade rice flour. You can even use store bought rice flour or idiyappam flour too.
- Water ratio - The water quantity depends on the rice flour quality so adjust accordingly.
- Adding rice flour - After water boils, make sure you keep the flame in low then add rice flour in a sprinkled manner, mix quickly. If you leave it without stirring then lumps will form easily so be fast and stir continuously.
- Consistency - 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.
- Others - You can even add chana dal while tempering.
- Keep covered - Don't let the rice flour mixture dry, keep covered and shape the kozhukattais. I just made ½ 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.
Serving and Storage
Serve hot or warm as an evening snack with coconut chutney or tomato chutney though it tastes great on its own. Store in a clean container, it keeps well for about 8-10 hours in room temperature and 2 days in fridge. If storing in fridge while serving steam for 2 minutes to get back the softness.
FAQS
1.What type of rice flour to use?
You can use homemade rice flour or use store-bought rice flour or idiyappam flour or kozhukattai flour, it works fine too.
2.Why do my Kozhukattai turn hard?
Kozhukattai may turn hard if the dough is tight, becomes dry or the kozhukattais are over cooked.
3.How long should I steam Kara Pidi Kozhukattai?
Steam for 10-12 minutes maximum or until they turn glossy and firm. Do not over-steam, as it may turn hard and dry.
4.Can I skip coconut?
Yes, you can skip coconut, though it adds flavor and softness. As an alternative, you can add some finely chopped vegetables like carrots or beans.
5.Is Kara Pidi Kozhukattai healthy?
Yes, it is healthy because it is steamed and uses minimal oil. It is light, filling, and suitable even for elders and toddlers.
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📖 Recipe Card
Pidi Kozhukattai Recipe | Kara Pidi Kozhukattai Recipe
Ingredients
- ½ cup rice flour
- 1 and ¼ cups water
- 2 tablespoon coconut
- oil to grease
- salt to taste
To temper
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 red chili (finely chopped)
- few curry leaves (finely chopped)
- ⅛ teaspoon hing
Instructions
- Grease the steamer plate with ghee and keep it ready.
- To a pan heat 2 teaspoon oil add ½ teaspoon mustard seeds let it crackle then add ½ teaspoon urad dal sauté until it turns golden brown.
- Add ½ tablespoon curry leaves(finely chopped), ⅛ teaspoon hing and 1 red chili(finely chopped).
- Saute well for a second.
- Add 1 and ¼ cups water and let it boil well.
- Add salt to taste and 2 tablespoon grated coconut, give a quick mix let it boil well.
- Simmer the flame then add ½ cup rice flour.
- Mix it well.
- Stir continuously until no dry flour is seen.
- Once it gathers to a mass and sticks less switch off.
- Remove from flame and add 1 teaspoon ghee. It will be very hot so mix this well with a spatula.
- Once it becomes warm mix and knead with your hand.
- Pinch a small portion of dough.
- Shape it elongated first then press with fingers to form impression as shown. Repeat to finish.
- This is how it looks.
- Repeat to finish and arrange in steamer plate and place in steamer.
- Steam for 10-12 minutes or until the kozhukattais turn firm and shiny.
- Pidi Kozhukattai is ready!
Video
Notes
- Rice flour - I used homemade rice flour. You can even use store bought rice flour or idiyappam flour too.
- Water ratio - The water quantity depends on the rice flour quality so adjust accordingly.
- Adding rice flour - After water boils, make sure you keep the flame in low then add rice flour in a sprinkled manner, mix quickly. If you leave it without stirring then lumps will form easily so be fast and stir continuously.
- Consistency - 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.
- Others - You can even add chana dal while tempering.
- Keep covered - Don't let the rice flour mixture dry, keep covered and shape the kozhukattais. I just made ½ 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.
Ramya Venkateswaran
lovely kozhukattai
Priyanthi Shyam
instead of red chillies u can add green chillies.
sankar saranya
Spicy nice kozhukattai,
Kumudha
Kozhukattai looks so yum! I often make akki rottis with riceflour...
Poornima hegde
Kozhukattai looks inviting! beautiful pics too.
ayswarya babu
Happy Vinayaka chathurthi. God blesa your family.
Made these kozhukkatai today morning. Came out really well. Thank you.
tendrepoison
Tried it for the first time.....came out superb!!!! Thanks!
Kasthuri loganathan
I use mor milagai. We call it as uppu urundai.