Pidi Kozhukattai Recipe: Soft, Steamed Rice Flour Dumplings
45 minutes
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About Pidi Kozhukattai Recipe: Soft, Steamed Rice Flour Dumplings
Indulge in the delightful taste of Pidi Kozhukattai, a traditional South Indian breakfast delicacy. These soft, steamed rice flour dumplings are incredibly easy to make and offer a wholesome, comforting meal perfect for busy mornings or lazy weekends. The subtle spice blend in the tempering elevates the simple flavors of rice flour to a new level.This recipe provides clear instructions and helpful tips to ensure perfectly formed and cooked Pidi Kozhukattai every time. The unique method of shaping these dumplings by hand, a process reflected in its name ('pidi' meaning 'to hold' in Tamil), adds a personal touch to this classic South Indian dish.Serve these warm, fluffy dumplings alongside your favorite coconut chutney or sambar for a truly authentic South Indian breakfast experience. Prepare to be delighted by the simplicity and satisfying flavors of this beloved recipe.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Kozhukattai
- 1 cup Rice Flour
- 1.5 tsp Salt or to taste
- 1 1/4 - 1 1/2 cup Water adjust based on rice flour quality
For the Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds rai
- 1 tsp Urad Dal black, split
- 1 tbsp Chickpea bengal gram, split
- 10-12 leaves Curry Leaves chopped, fresh
- 1 pinch Asafoetida hing
- 1-2 Chilies adjust to taste, dried, red
Instructions
Prepare the Tempering
- Heat oil in a pan. Add mustard seeds and allow to splutter. Add urad dal and chana dal; sauté until golden brown. Stir in the dried red chilies, asafoetida, and curry leaves. Remove from heat.
Cook the Rice Flour Dough
- In a separate saucepan, bring water to a boil. Add salt. Reduce heat to low. Gradually add the rice flour to the boiling water, stirring continuously to prevent lumps.
Steam the Kozhukattai
- Continue stirring until the dough thickens and pulls away from the sides of the pan. Cook for 3-5 minutes on low heat, stirring occasionally. Remove from heat and let the mixture cool slightly.
Shape the Dumplings
- Once the dough is warm but not hot, grease your hands lightly with oil. Take a small portion of the dough (about 1-2 tablespoons) and roll it into an oval shape. Pinch the ends to seal, creating a dumpling shape. Repeat with the remaining dough.
Steam and Serve
- Arrange the shaped kozhukattai in a greased idli steamer or a similar mold. Steam for 10-15 minutes, or until cooked through. Serve hot with coconut chutney or sambar.
Recipe Notes
Expert Tips for Perfect Pidi Kozhukattai
- Use good quality rice flour for the best results. The amount of water needed might vary slightly.
- Don't overcook the dough; it should be soft and pliable. Overcooked dough will become hard.
- Grease your hands well before shaping the dumplings to prevent sticking.
- If the dough becomes too thick, add a little water, one tablespoon at a time, until you reach the desired consistency.
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Recipe Nutrition
Calories: 368kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1710mgFiber: 3g
Saba Shaikh
Articles: 176
4 Comments
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Such a tasty dish! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
This is exactly what I was looking for!
Such a tasty dish! Thanks for the recipe.