Pidi Kozhukattai recipe / Kara kozhukattai / How to make pidi kolukattai
Pidi Kozhukattai recipe / Kara kozhukattai / How to make pidi kolukattai / uppu kozhukatttai / kara kozhukattai recipe with step by step pictures. Pidi kozhukattai is traditional sweet from tamilnadu pidi means 'hold' in tamil. We keep the kozhukattai dough in palms and press it to give an impressions so it known as pidi kozhukattai. It has both sweet and savory versions. And this is mainly prepared during Ganesha chaturthi / Vinayagar chaturthi festivals as a neivedhyam. There are different types of kozhukattai recipes. I had shared two varieties of kozhukattai paal kozhukattai and poorana kozhukattai.- In a kadai heat some oil and ad mustard once it splutters add urad dal and chana dal and saute- Then add Red chili and curry leaves and saute and add a pinch of Asafeotida / hing and add shredded coconut and saute for a minute- Now add 2 cups water and salt and let it boil- Once it bubbles up simmer to low flame and add rice flour / idiyappam flour and stir well,- Keep mixing continuously to avoid lumps- It will all come together soon So now cover and and simmer for 5 minutes- Now It will start coming together and form a mass now switch of the flame make sure the rice flour has cooked completely before steaming- Let it cool for sometime it should not cool completely it should be warm then apply oil in your hands and take a small ball size dough and keep it in your palm and press it.- Then steam those kozhukattai in steamer or idli plate for 8-10 minutes, once it is cooked it turns glossy- Kozhukattai is ready to be served
Ingredients
- 1 cup Rice flour / idiyappam flour
- Water
To temper
- 2 tsp Oil (sesame oil)
- 1/2 tsp Mustard
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- 3-4 Red chili
- few Curry leaves
- 1/4 cup Shredded coconut
- pinch Hing
Instructions
- In a kadai heat some oil and ad mustard once it splutters add urad dal and chana dal and saute
- Then add Red chili and curry leaves and saute and add a pinch of Asafeotida / hing and add shredded coconut and saute for a minute
- Now add 2 cups water and salt and let it boil
- Once it bubbles up simmer to low flame and add rice flour / idiyappam flour and stir well,
- keep mixing continuously to avoid lumps
- it will all come together soon So now cover and and simmer for 5 minutes
- Now It will start coming together and form a mass now switch of the flame make sure the rice flour has cooked completely before steaming
- Let it cool for sometime it should not cool completely it should be warm then apply oil in your hands and take a small ball size dough and keep it in your palm and press it.
- Then steam those kozhukattai in steamer or idli plate for 8-10 minutes, once it is cooked it turns glossy
- Kozhukattai is ready to be served
Notes
I used store bought idiyappam flour but you can use home made rice flour.
If using homemade rice flour just dry roast the rice flour for 5 minutes in low flame
Curry leaves adds good flavour to kozhukattai so do not skip it
Water varies on the quality of the rice flour so adjust the water accordingly
Shape the kozhukattai when it is warm else you will not be able to shape it