Kozhukattai Pasta
Also known as Kozhukattai Pasta, Thogayal, Dumpling · Veg · Curries & Gravies, Kuzhambu, Sambar & Rasam
Curries & GraviesKuzhambu, Sambar & RasamNoodles & PastaChutneys, Podis & Pickles
Good for: Vinayagar Chaturthi
Cook along
8 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Kozhukattai pasta: rice flour dough shapes tossed in coconut milk with a thogayal of roasted dals, pepper and coconut. Mild, serves 2, 35 minutes, with video.
Ingredients
15 itemsThick Coconut Milk1/2 cup
Rice Flour1/2 cup
Toor Dal1/4 cup
Black Pepper Powder1/4 tsp
Cumin1/4 tsp
Dry Red Chilli1
Curry leaves1 sprigs
Asafoetida1/4 tsp
Coconut (Grated)3 tbsp
Water2.5 cup
Gingelly Oil2 tbsp
Urad Dal (split)2 tsp
Salt¾ tsp
Ghee1 tsp
Garlic5 cloves
Contains: milk, wheat, sesame.
Nutrition
One serving, and the whole batch of 2. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 2 |
|---|---|---|
| Energy | 560kcal | 1120kcal |
| Protein | 11g | 21g |
| Carbohydrate | 46g | 91g |
| Fat | 39g | 78g |
| Fibre | 8.4g | 17g |
| Sugar | 3.1g | 6.2g |
Cookd masalas for rice flour
Method
- 1
In a kadhai, dry roast the rice flour on a low flame for 2–3 minutes until aromatic. The flour should remain white. Remove and set aside.
Rice Flour
- 2
In the same kadhai, bring water to a boil. Add salt and ghee. Gradually add the roasted rice flour, stirring continuously until it comes together into a smooth dough.
WaterSaltGhee
- 3
Transfer the dough to a flat surface and knead until soft and pliable. Shape into your desired pasta shapes.
- 4
Drop the shaped dough into boiling water and cook for about 5 minutes, then strain and set aside.
- 5
Heat gingelly oil in a pan. Add cumin seeds, black pepper, urad dal, and toor dal. Toast until golden. Add dried red chilli, garlic, and a pinch of asafoetida. Sauté on low–medium flame until aromatic. Stir in the grated coconut and cook for 30–40 seconds.
Toor DalBlack Pepper PowderCuminDry Red ChilliCurry leavesAsafoetidaCoconut (Grated)Gingelly OilUrad Dal (split)SaltGarlic
- 6
Transfer everything to a mixer jar, add water, and grind into a thick paste
Water
- 7
In a pan, heat thick coconut milk. Stir in the prepared paste and simmer until it thickens and reduces.
Thick Coconut Milk
- 8
Add the freshly boiled pasta, toss well, and serve hot.
Before you start
- How long does Kozhukattai Pasta take?
- 35 minutes from start to finish. That is 10 minutes of preparation and 25 minutes of cooking.
- How many people does Kozhukattai Pasta serve?
- 2. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kozhukattai Pasta vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kozhukattai Pasta spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kozhukattai Pasta?
- 1/2 cup Rice Flour, 1/2 cup Thick Coconut Milk, 1/4 cup Toor Dal, 1 Dry Red Chilli, 3 tbsp Coconut (Grated), 2 tbsp Gingelly Oil, and a few more listed on this page.
- Do I need a pressure cooker for Kozhukattai Pasta?
- No, it is cooked in an open pot.
- How many calories are in Kozhukattai Pasta?
- About 560 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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