Prepare to embark on a culinary journey that will transport you straight to the heart of South Indian cuisine! Pidi Kozhukattai, also known as Kara Pidikozhattai, is not just a recipe—it's a delectable experience that combines traditional flavors, unique textures, and a burst of aromatic spices. These steamed rice flour dumplings are a beloved breakfast and snack that will make you fall in love with South Indian cooking in just one bite. Whether you're a seasoned cook or a curious food enthusiast, this recipe promises to add a touch of exotic flavor to your kitchen repertoire.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: South Indian
Serves: 4 servings
Ingredients
- 1 cup rice flour
- 1/2 cup grated coconut
- 1/2 cup water
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 green chilies, chopped
- Salt to taste
- Oil for tempering
Instructions
- Prepare the rice flour mixture by combining rice flour, grated coconut, and salt in a mixing bowl. Gradually add water and knead into a smooth, pliable dough.
- Knead the dough thoroughly until it becomes soft and doesn't stick to your hands. Cover and let it rest for 10-15 minutes to allow the flour to absorb moisture.
- Take small portions of the dough and shape them into oblong or oval-shaped dumplings using your palms. Ensure the dumplings are compact and uniform in size.
- Prepare a steamer by adding water and bringing it to a boil. Grease the steamer plate with a little oil to prevent sticking.
- Arrange the shaped dumplings in the steamer, ensuring they are not touching each other. Steam for 15-20 minutes until they become firm and fully cooked.
- While the kozhukattai are steaming, prepare the tempering. Heat oil in a small pan and add mustard seeds, allowing them to splutter.
- Add urad dal and chopped green chilies to the tempering. Sauté until the dal turns golden brown and fragrant.
- Once the kozhukattai are steamed, remove them from the steamer and transfer to a serving plate.
- Pour the prepared tempering over the steamed kozhukattai, ensuring even distribution of spices and oil.
- Serve hot as a delicious South Indian breakfast or snack, optionally accompanied by coconut chutney or sambar.
Tips
- Dough Consistency is Key: Ensure your rice flour mixture is neither too dry nor too wet. The perfect dough should be smooth, pliable, and hold its shape when molded.
- Resting Time Matters: Allow the dough to rest for 10-15 minutes. This helps the flour absorb moisture and makes shaping easier.
- Uniform Shaping: Create consistent-sized dumplings for even cooking. Use gentle pressure when shaping to prevent cracks.
- Steamer Preparation: Lightly grease the steamer plate with oil to prevent sticking and ensure easy removal of kozhukattai.
- Don't Overcrowd: Arrange dumplings with some space between them in the steamer for even steam circulation.
- Tempering Timing: Add mustard seeds to hot oil and wait until they splutter to release maximum flavor.
- Serving Suggestion: Serve immediately after tempering for the best taste and texture. Pair with coconut chutney or sambar for an authentic experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
