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Pidi Kozhukattai Recipe | Kara Pidi Kozhukattai Recipe

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings11 kozhukattai
AuthorSharmilee J

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.
Nutrition Facts
Pidi Kozhukattai Recipe | Kara Pidi Kozhukattai Recipe
Amount Per Serving (100 g)
Calories 216 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 8mg0%
Potassium 64mg2%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 5IU0%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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