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.