Pidi Kozhukattai, also known as Kara Kozhukattai, is a mouthwatering South Indian snack that’s sure to become a new favorite. These cute little steamed rice dumplings are stuffed with a spicy, coconut-y filling that’ll have your taste buds dancing.
About the Recipe
If you’re craving an authentic taste of South Indian comfort food, this Pidi Kozhukattai recipe is a must-try. The combination of rice outer layer and coconut-chilli stuffing is just heavenly. Plus, it’s steamed instead of fried, so you can indulge without too much guilt.
Why You’ll Love This Recipe
There’s so much to love about these little flavor bombs. The soft rice exterior gives way to an explosion of spicy, coconutty goodness inside. They’re easy to make yet so impressive. And the best part? Piping hot Pidi Kozhukattai straight from the steamer is an unbeatable snack time treat. One bite and you’ll be hooked.
Pidi Kozhukattai Kara Kozhukattai
Cooking Tips
For perfect Pidi Kozhukattai, be sure to grind the rice coarsely – not too fine. This gives the right texture. And take care not to oversteam, or they may turn mushy. Steam just until the rice is cooked through but still has a nice bite.
Serving and Storing Suggestions
Serve these sizzling hot right off the steamer for maximum deliciousness. They go wonderfully with coconut chutney for dipping. For leftovers, refrigerate for 3-4 days max. To reheat, just pop them in the steamer for a few minutes. Makes about 15-18 kozhukattai. Total prep time: 45 mins.
Similar Recipes
- Rava Idli
- Sambar Idli
- Masala Kuzhi Paniyaram
- Ven Pongal
Nutrient Benefits
These steamed rice cakes aren’t just delicious – they’re packed with fiber from the rice and coconut. Plus, the spices like red chillies provide antioxidants. A much healthier snack than fried options.
Pidi Kozhukattai (Kara Kozhukattai)
Ingredients
- 250 gms Raw Rice
- 1/2 Coconut
- 2 Dry Red Chillies
- Asafoetida Powder (a pinch)
- Curry Leaves (few)
- Oil as required
- Salt as per taste
- 1/2 tsp Urad Dal
- 1/2 tsp Bengal Gram Dal
- 1/2 tsp Mustard Seeds
Instructions
- Grind the raw rice coarsely similar to a rava (small granules and not fully ground).
- Grate the coconut and keep aside.
- Heat little oil in a pan over medium flame.
- Fry the mustard seeds, dals and red chillies for 30 to 45 seconds.
- Add the grated coconut and stir-fry for a minute or two.
- Pour 2 to 2 1/2 cups of water.
- Add salt, curry leaves and asafoetida powder.
- Stir well and simmer.
- Add the rawa and stir well ensuring no lumps are formed.
- When it starts to thicken, remove from flame and cool.
- Once cool enough to handle, make small egg shaped balls and flatten them lightly.
- Steam cook these in a greased idli plate for 10 to 15 minutes.
- Serve.
Frequently Asked Questions
Can I use regular rice instead of raw rice?
For authentic texture, raw rice is best. But if you don’t have it, use short-grain white rice and grind it coarsely before using. The grind is key for the right bite.
What is asafoetida powder?
Asafoetida is a pungent spice used in Indian cooking to add flavor depth. It has a strong smell but mellows out when cooked. You can find it in Indian grocery stores.
My filling is too dry – help.
No problem. Just add a splash of water or coconut milk while cooking the filling and mix well. The filling should be moist but not watery.
Can these be made vegan?
Surely. Just skip the asafoetida powder (or use a vegan variety) and you’ve got delicious vegan Pidi Kozhukattai.
How do I prevent the kozhukattai from sticking?
Be sure to grease your steamer plate well before putting the dumplings in. A non-stick surface helps too. And avoid overcrowding so steam can circulate.
