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A traditional South Indian savory snack, Pidi Kozhukattai are steamed rice flour dumplings. Seasoned with a classic tempering of mustard seeds, lentils, and curry leaves, and studded with fresh coconut, these soft, elongated dumplings are both wholesome and delicious. Perfect for breakfast or an evening tiffin.
For 4 servings
Prepare the Rice Flour Dough
Prepare the Tempering
Combine and Knead the Dough
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A traditional South Indian savory snack, Pidi Kozhukattai are steamed rice flour dumplings. Seasoned with a classic tempering of mustard seeds, lentils, and curry leaves, and studded with fresh coconut, these soft, elongated dumplings are both wholesome and delicious. Perfect for breakfast or an evening tiffin.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 340.3 calories per serving with 5.95g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape the Dumplings
Steam and Serve
For a sweet treat, omit the savory tempering. Instead, mix the cooked rice dough with a mixture of grated jaggery, grated coconut, and a pinch of cardamom powder before shaping and steaming.
Add 1/4 cup of finely grated vegetables like carrots, beans, or cabbage to the dough along with the tempering for added nutrition and color.
Substitute rice flour with ragi (finger millet) flour or a mix of millet flours for a healthier, gluten-free alternative with a nuttier taste. You may need to adjust the water quantity.
Being steamed and made from rice flour, Pidi Kozhukattai is light on the stomach and easy to digest, making it a great option for breakfast or for those with sensitive digestive systems.
The primary ingredient, rice flour, is rich in carbohydrates, providing a quick and sustained source of energy to start your day or as a mid-day snack.
This dish is prepared by steaming, a cooking method that requires minimal oil compared to frying. This makes it a low-fat and heart-healthy choice.
This recipe is entirely plant-based and vegan-friendly, offering a nutritious meal without any animal products. The lentils add a small boost of plant-based protein.
Processed rice flour, specifically labeled as 'Idiyappam flour' or 'Kozhukattai flour', works best. It's finely ground and results in a softer, smoother texture. Regular rice flour can be used, but you might need to adjust the water quantity.
This usually happens for two reasons: an incorrect water-to-flour ratio (too little water) or over-steaming. Ensure you use boiling water to make the dough and steam only until the dumplings are firm and shiny, typically around 10-12 minutes.
It's best to shape and steam the kozhukattai immediately after kneading the dough. If the dough sits for too long, it can dry out and develop cracks. You can, however, store cooked kozhukattai in an airtight container in the refrigerator for up to 2 days and reheat by steaming for a few minutes.
Yes, Pidi Kozhukattai is a relatively healthy dish. It is steamed, not fried, making it low in fat. It's primarily made from rice flour, providing carbohydrates for energy. The addition of lentils provides some protein and fiber. It's a wholesome and easily digestible snack or breakfast option.
One serving of Pidi Kozhukattai (approximately 5 pieces) contains around 250-300 calories. The exact count depends on the amount of oil and coconut used. It's a filling and moderately caloric dish, suitable for a balanced meal.