Pidi Kozhukattai
- 75 min
- medium
- Serves 4
Pidi kozhukattai, steamed rice flour dumplings with onion, coconut, green chilli and mustard tempering. Medium-spicy, serves 4, about 75 minutes plus resting.
Good for: Vinayagar Chaturthi, Navaratri & Ayudha Pooja, Navaratri, Ayudha Puja
Ingredients
Oil2 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Chana Dal1 tsp
Curry leaves, Chopped2 grams
Green Chilli, Finely Chopped12 grams
Ginger, Finely Chopped6 grams
Asafoetida0.5 grams
Onion, Finely Chopped1
Water, For Kneading720 ml
Salt1½ tsp
Rice Flour320 grams
Coconut, Grated40 grams
Coriander Leaves, Finely Chopped8 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 426kcal | 1704kcal |
| Protein | 6.3g | 25g |
| Carbohydrate | 71g | 282g |
| Fat | 13g | 50g |
| Fibre | 3.8g | 15g |
| Sugar | 2g | 8g |
Method
Peel the onion and ginger. Wash the green chillies, curry leaves and coriander leaves. Chop them as stated and grate the coconut. Measure the remaining ingredients and keep them ready.
Reserve 2 tsp oil for greasing. Heat the remaining oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds, urad dal and chana dal, and fry for 1 to 2 minutes until the mustard splutters and the dals are light golden. Add the curry leaves, green chilli, ginger and asafoetida, and fry for 1 minute until the raw smell of ginger goes.
Add the onion and fry on medium flame for 4 to 5 minutes. Stir until the onion is soft and light golden.
Pour in the water and add the salt. Boil on medium flame for 7 to 8 minutes until the water comes to a full boil.
Lower the flame and add the rice flour slowly while stirring. Add the grated coconut and coriander leaves. Cook and mix for 2 to 3 minutes until the flour absorbs the water and forms a thick dough.
Switch off the flame and cover the kadai for 5 minutes. Transfer the dough to a plate and cool it for 10 minutes until warm enough to handle. Knead it with wet hands until smooth.
Grease your hands with some of the reserved oil and divide the dough into 16 portions. Press each portion in your palm to make a small oval dumpling with finger marks. Keep the remaining dough covered while shaping.
Boil the steaming water in a steamer for 5 minutes until it boils steadily. Grease the idli plates with the remaining reserved oil and place the dumplings without crowding them. Steam on medium flame for 10 to 12 minutes until the surface is firm and dry and the centre has no raw flour taste.
Before you start
- How long does Pidi Kozhukattai take?
- 1 hour 15 minutes from start to finish. That is 15 minutes of preparation and 1 hour of cooking.
- How many people does Pidi Kozhukattai serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Pidi Kozhukattai vegetarian?
- Yes. No meat, no fish and no egg.
- Is Pidi Kozhukattai spicy?
- It is medium: 2 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 Pidi Kozhukattai?
- 2 grams Curry leaves, 12 grams Green Chilli, 6 grams Ginger, 0.5 grams Asafoetida, 320 grams Rice Flour, 40 grams Coconut, and a few more listed on this page.
- Do I need a pressure cooker for Pidi Kozhukattai?
- No, it is cooked in an open pot.
- How many calories are in Pidi Kozhukattai?
- About 426 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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