Pidi Kozhukattai
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
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Rice Flour Dough
- b.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.
- c.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.
- d.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
Step 2
- a.Prepare the Tempering
- b.While the dough rests, heat the remaining sesame oil in a small pan over medium heat.
- c.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.
- d.Add the broken dried red chilies, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
- 3
Step 3
- a.Combine and Knead the Dough
- b.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.
- c.Add the grated coconut and mix well. Cook for one more minute, then turn off the heat.
- d.Transfer the warm rice flour dough to a large bowl or plate. Add the entire tempering mixture to the dough.
- e.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
Step 4
- a.Shape the Dumplings
- b.Grease your palms again if needed. Take a small, lemon-sized portion of the dough.
- c.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.
- d.Repeat with the remaining dough, arranging the shaped dumplings on a greased idli plate or any steamer tray. Ensure they are not overcrowded.
- 5
Step 5
- a.Steam and Serve
- b.Place the steamer plate in a steamer or pressure cooker (without the whistle) with about an inch of water at the bottom.
- c.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.
- d.Turn off the heat and let them rest in the steamer for 5 minutes before opening the lid. This prevents them from breaking.
- e.Carefully remove the Pidi Kozhukattai and serve hot with coconut chutney, kara chutney, or sambar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using store-bought idiyappam flour gives the best texture as it's very fine.
- 2Kneading the dough while it is still warm is crucial for a soft, crack-free texture.
- 3The ratio of rice flour to water is key. Generally, 1 cup of flour needs 1.5 to 1.75 cups of boiling water, but this can vary based on the flour's quality.
- 4Don't overcook the dumplings, as they can become hard and chewy.
- 5Ensure the dals in the tempering are golden brown for a nice crunch and nutty flavor.
- 6Let the kozhukattai rest for a few minutes after steaming before handling them to prevent breaking.
Adapt it for your goals.
Sweet Version (Vella Kozhukattai)
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.
Vegetable Pidi KozhukattaiVegetable Pidi Kozhukattai
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.
Millet Flour VersionMillet Flour Version
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.
Why this is on our healthy list.
Easily Digestible
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.
Source of Energy
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.
Low in Fat
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.
Plant-Based Goodness
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.
Frequently asked questions
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.