Pidi Kozhukattai Recipe

Pidi Kozhukattai is a traditional South Indian dish made with rice flour and coconut. These steamed dumplings are soft and chewy, with a delicious filling of grated coconut, jaggery, and cardamom. Pidi Kozhukattai is often prepared during festivals like Ganesh Chaturthi and is served as a snack or breakfast. It is a healthy and gluten-free dish that can be enjoyed by people of all ages.

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45minstotal
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Pidi Kozhukattai
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Ingredients for Pidi Kozhukattai Recipe

  • 1/2 cup Rice Flour
  • 3/4 cup Ter
  • 1/4 teaspoon Salt
  • 1/2 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Urad Dal
  • 1/2 teaspoon Chana Dal
  • as required A Few Curry Leaves
  • 1/2 cup Grated Coconut
  • 1/4 cup Jaggery, Grated
  • 1/4 teaspoon Cardamom Powder

Directions: 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.
Nutrition
value
826
calories per serving
17 g Fat13 g Protein151 g Carbs8 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    13g
  • Carbs
    151g
  • Fiber
    8g

MacroNutrients

  • Carbs
    151g
  • Protein
    13g
  • Fiber
    8g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    6mg
  • Vitamin A
    18mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    180mg
  • Manganese
    2mg
  • Phosphorus
    278mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp