Pidi Kozhukattai

Instructions

1. 1

   Prepare the Rice Flour Dough

   • In a heavy-bottomed pot, bring 2.5 cups of water to a rolling boil. Add 1 tsp of salt and 1 tsp of the sesame oil.
   • Reduce the heat to the lowest setting. Gradually add the 1.5 cups of rice flour while stirring continuously with a sturdy spoon or spatula to prevent lumps.
   • Continue mixing for 1-2 minutes until the flour absorbs all the water and forms a single, cohesive mass. Turn off the heat, cover the pot with a lid, and let it rest for 5-7 minutes. The residual steam will cook the flour further.
2. 2

   Prepare the Tempering

   • While the dough rests, heat the remaining sesame oil in a small pan over medium heat.
   • Add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal, sautéing until they turn a light golden brown.
   • Add the broken dried red chilies, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
3. 3

   Combine and Knead the Dough

   • To the same pan with the tempering, add the finely chopped onion and green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
   • Add the grated coconut and mix well. Cook for one more minute, then turn off the heat.
   • Transfer the warm rice flour dough to a large bowl or plate. Add the entire tempering mixture to the dough.
   • Once the dough is cool enough to handle, grease your hands with a little oil and knead for 3-4 minutes until everything is well combined and the dough is soft, smooth, and non-sticky.
4. 4

   Shape the Dumplings

   • Grease your palms again if needed. Take a small, lemon-sized portion of the dough.
   • Roll it into a rough cylindrical shape in your palm. Gently close your fist around it, pressing your fingers into the dough to create an impression. This is the traditional 'pidi' (fist) shape.
   • Repeat with the remaining dough, arranging the shaped dumplings on a greased idli plate or any steamer tray. Ensure they are not overcrowded.
5. 5

   Steam and Serve

   • Place the steamer plate in a steamer or pressure cooker (without the whistle) with about an inch of water at the bottom.
   • Steam the kozhukattai on medium-high heat for 10-12 minutes. They are cooked when they become firm, shiny, and a toothpick inserted into the center comes out clean.
   • Turn off the heat and let them rest in the steamer for 5 minutes before opening the lid. This prevents them from breaking.
   • Carefully remove the Pidi Kozhukattai and serve hot with coconut chutney, kara chutney, or sambar.