Traditional Pidi Kozhukattai | Sweet & Kara Kolukattai
Traditional Pidi Kozhukattai | Sweet & Kara Kolukattai
Learn how to make soft and delicious Pidi Kozhukattai in two traditional varieties — Sweet Pidi Kozhukattai and Kara Pidi Kozhukattai. These steamed South Indian rice flour dumplings are simple to prepare and make a wonderful prasadam.The sweet version is prepared with rice flour, jaggery, coconut, black sesame, ghee and cardamom, while the kara version is flavored with mustard seeds, urad dal, channa dal, green chilli, curry leaves, ginger, coconut and asafoetida. Follow this easy step-by-step recipe to make soft, flavorful Pidi Kozhukattai at home.
INGREDIENTS
SWEET PIDI KOLUKATTAI
Rice Flour- 1 Cup
Jaggery- 3/4 Cup
Water- 1 1/2 Cup
Grated Coconut- 1/4 cup
Black Sesame Seeds- 1 Tbsp
Ghee – 1 tbsp
Salt a pinch
Cardamom powder – 1 1/2 tsp
KARA PIDI KOZHUKATTAI
Oil – 2 tsp
Mustard Seeds- 1 Tsp
Urad Dal- 1/2 Tsp
Channa Dal- 1/2 Tsp
Asafoetida – 1/2 tsp
Green Chilli- 2
Curry Leaves- Few
Rice Flour- 1 Cup
Water- 2 Cups
Grated Coconut- 1/4 cup
Salt as per taste
METHOD:
FOR SWEET PIDI KOZHUKATTAI:
1.First boil 1 1/2 cups water & add jaggery let it dissolve keep aside.
2.In a pan add 2 tsp ghee add black sesame seeds to splutter add grated coconut fry for a minute.
3.Now filter jaggery water directly into the pan.
4.Add a pinch of salt & add cardamom powder.
5.When it boils add rice flour & stir.
6.At one stage it will form a dough.
7.Switch off the stove let it cool.
8.Make shapes & steam for 10 minutes.
9.Take out & Prasadam ready.
FOR KARA PIDI KOZHUKATTAI:
1.Heat oil in a kadai with mustard to splutter then add urad dal,kadala paruppu to become golden.
2.Add chopped green chillies with curry leaves, asafoetida & saute.
3.Now add grated coconut & saute a little.
4.Pour 2 cups water add needed salt & let it boil.
5.Add rice flour & stir nicely without lumps.
6.When it forms a dough switch off & let it cool.
7.Make shapes & steam for 10 minutes.
8.Take out & Prasadam ready.
More recipes:
பிள்ளையார்பட்டி மோதகம் /sweet kozhukattai /Pillayarpatti Modakam
fried kozhukattai recipe /fried modakam (modhagam)
ellu poorna kozhukattai recipe /sesame seeds modak
choco modak /chocolate modak/kozhukkatai/stuffed mothagam
Watch it on youtube
Traditional Pidi Kozhukattai | Sweet & Kara Kolukattai
Ingredients
Method
1.First boil 1 1/2 cups water & add jaggery let it dissolve keep aside.
2.In a pan add 2 tsp ghee add black sesame seeds to splutter add grated coconut fry for a minute.
3.Now filter jaggery water directly into the pan.
4.Add a pinch of salt & add cardamom powder.
5.When it boils add rice flour & stir.
6.At one stage it will form a dough.
7.Switch off the stove let it cool.
8.Make shapes & steam for 10 minutes.
9.Take out & Prasadam ready.
FOR KARA PIDI KOZHUKATTAI:
1.Heat oil in a kadai with mustard to splutter then add urad dal,kadala paruppu to become golden.
2.Add chopped green chillies with curry leaves, asafoetida & saute.
3.Now add grated coconut & saute a little.
4.Pour 2 cups water add needed salt & let it boil.
5.Add rice flour & stir nicely without lumps.
6.When it forms a dough switch off & let it cool.
7.Make shapes & steam for 10 minutes.
8.Take out & Prasadam ready.
Notes
- Use good-quality rice flour for a smooth and soft dough.
- For the sweet version, filter the melted jaggery before adding it to remove impurities.
- Add the rice flour while the liquid is hot and boiling, then stir continuously to avoid lumps.
- Do not overcook the dough. Once it comes together and leaves the sides of the pan, switch off the stove.
- Let the dough cool until it is comfortable to handle, but shape it while still warm for easier molding.
- Keep your hands lightly greased while making the traditional pidi shape.
- Make sure there is enough space between the dumplings in the steamer so the steam can circulate.
- Steam for about 10 minutes or until the kozhukattai are cooked through.
- Avoid over-steaming, as this can make the kozhukattai firm instead of soft.
- Serve the sweet and kara varieties fresh for the best texture and flavor.