Pidi Kozhukattai Recipe

Cooking Directions

• STEP 1.In a pan, heat water and add salt. Bring it to a boil.
• STEP 2.Add rice flour to the boiling water and mix well to form a dough.
• STEP 3.Allow the dough to cool slightly and then knead it into a smooth consistency.
• STEP 4.Divide the dough into small portions and shape them into small balls.
• STEP 5.In a separate pan, heat oil and add mustard seeds. Once they splutter, add urad dal, chana dal, and curry leaves.
• STEP 6.Add grated coconut, jaggery, and cardamom powder to the pan and mix well.
• STEP 7.Cook the coconut filling for a few minutes until the jaggery melts and the mixture becomes aromatic.
• STEP 8.Take a portion of the dough ball and flatten it into a small disc.
• STEP 9.Place a spoonful of the coconut filling in the center of the disc and fold the edges to seal it.
• STEP 10.Repeat the process for the remaining dough and filling.
• STEP 11.Steam the prepared dumplings in a steamer for about 10-15 minutes until they are cooked through.
• STEP 12.Serve the Pidi Kozhukattai hot as a snack or breakfast option.
• STEP 13.Leftover Pidi Kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to knead the dough well to achieve a smooth consistency.
• You can adjust the sweetness of the filling by adding more or less jaggery according to your taste.
• To enhance the flavor, you can also add roasted cashews or raisins to the coconut filling.
• Serve the Pidi Kozhukattai with coconut chutney or sambar for a complete meal.

Storage and Serving

• Leftover Pidi Kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dumplings in a steamer or microwave before serving.
• Serve the Pidi Kozhukattai hot as a snack or breakfast option.