Soft & Steamy Rice and Lentil Dumplings (Arisi Ullunthu Kozhukattai)

35 minutes

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Rice and lentil dumplings in a serving dish.
Soft and steaming rice and lentil dumplings, a traditional South Indian delicacy.

4.50 from 6 votes
South Indian

About Soft & Steamy Rice and Lentil Dumplings (Arisi Ullunthu Kozhukattai)

Imagine sinking your teeth into incredibly soft and fluffy dumplings, bursting with the subtle flavors of rice and lentils. These delightful little bites, known as Arisi Ullunthu Kozhukattai in South India, are a healthy and satisfying treat perfect for any time of day.
Steamed to perfection, these digestible dumplings offer a unique blend of textures and a delicate aroma thanks to a traditional South Indian tempering of mustard seeds, curry leaves, and asafoetida. They're a true taste of South India!
Enjoy them for breakfast, a light dinner, or a comforting snack. Pair your Arisi Ullunthu Kozhukattai with a tangy pickle or vibrant chutney for an explosion of flavor that will leave you wanting more.
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Recipe Time & More

Prep10 minutes
Cook25 minutes
Total35 minutes
Calories900 kcal
Serves4
Served AsBreakfastDinner
Recipe TasteCrunchySpicy

Ingredients
 

Dry Ingredients

  • 2 cup Rice parboiled rice, puzhungal arisi
  • 1 cup Gram black, split, urad dal

Aromatics and Seasoning

Other Ingredients

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Instructions
 

  • In a blender, coarsely grind the parboiled rice and urad dal separately to a semolina-like consistency. This helps achieve a light and fluffy texture in the final dumplings.
  • Combine the ground rice and dal in a bowl and set aside.
  • Heat the coconut oil in a pan. Add the mustard seeds and allow them to splutter. This releases their characteristic nutty aroma.
    Preparing rice and lentil dumplings in a pan for Arisi Ullunthu Kozhukattai.
  • Add the curry leaves and asafoetida to the pan. Sauté briefly until fragrant.
  • Pour in the water and add salt. Bring the mixture to a boil.
  • Add the shredded coconut to the boiling water.
  • Reduce the heat to low and gradually add the rice and lentil mixture to the boiling water, stirring continuously to prevent lumps. This ensures even cooking and a smooth texture.
  • Continue stirring until the mixture thickens. Cover the pan and cook over very low heat for 10 minutes. This allows the dumplings to steam and become fully cooked.
  • Remove the pan from the heat and let the mixture cool slightly until it's safe to handle.
    Pots showing the preparation of rice and lentil dumplings for Arisi Ullunthu Kozhukattai.
  • Grease an idli plate or steamer. Shape the cooled mixture into small balls.
  • Place the dumplings on the greased idli plate and steam for 10 minutes. This final steaming ensures they are light and fluffy.
  • Serve the steamed dumplings hot with your favorite pickle or chutney. For children, a mild sauce is a great accompaniment.

Recipe Notes

Good To Know

  • For extra crunch and flavor, try adding a handful of finely chopped roasted cashews or toasted sesame seeds to the dough before shaping the balls.
  • If you prefer a milder version for kids or elders, substitute green chili paste with freshly ground black pepper and a touch of ginger for warmth without too much heat.
  • To prevent the kozhukattai from drying out during steaming, cover them with a damp muslin cloth or banana leaf inside the steamer.
  • Leftover kozhukattai can be sliced and lightly pan-fried with a tempering of mustard seeds, curry leaves, and a sprinkle of coconut for a delicious next-day tiffin or snack.

Expert Tips

  • For a richer flavor, use freshly grated coconut instead of desiccated coconut for the dough.
  • Ensure the water in the steamer is boiling vigorously before placing the kozhukattai inside to ensure even cooking.
  • Don't overcrowd the steamer; allow enough space between the kozhukattai for steam to circulate.

Storage Instructions

  • Store leftover kozhukattai in an airtight container in the refrigerator for up to 3 days.
  • Reheat by steaming or pan-frying until heated through.

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4.50 from 6 votes

Recipe Nutrition

Calories: 900kcalCarbohydrates: 4gFat: 100gSaturated Fat: 60gPolyunsaturated Fat: 12gMonounsaturated Fat: 24g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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