Pidi Kozhakattais are rice dumplings that tastes similar to rawa upma but are healthier and easier to digest as they are cooked twice.
These can be made both sweet and savoury. I have made the savoury one today.I have learned to make these from my mother but have seen my grandmom make them for us by putting so much of love into it.
RECIPE:
Rice flour recipe for making Kozhukattai
REQUIRED INGREDIENTS
1 cup coarse rice flour
1 tablespoon Moong dal/ split green gram
1 teaspoon chana dal/ Bengal gram
2 tablespoons Toor dal/ split yellow lentil
1/4 teaspoon aesafoetida
4-5 pepper corns
1 dry red chilli
1 teaspoon mustard seeds
4-5 curry leaves
1 teaspoon cumin seeds
2 teaspoons Salt as per taste
1 tablespoon oil for tempering
Homemade butter/ chutney/ sambar to serve
In a bowl soak toor dal along with a dry red chilli. And in another cup soak chana and moong dal.
Crush pepper corns, cumin seeds and aesafoetida to a coarse powder.
Heat oil in a wok and add oil, after it's hot add mustard seeds and let them splutter. After that add pepper cumin and aesafoetida powder. Add curry leaves and roast.
Add the soaked, drained chana and moong dal. Saute for 2 minutes.
Add the ground paste and roast for 2 minutes. Just until the paste loses it's stickyness.
Add 3 cups of water and let it come to a boil.
Add some salt at this point.
Gradually add 2 tablespoons of rice flour by stirring continuously.
After adding all of the rice flour, it looks like this, keep stirring so there are no lumps.
After 3-5 minutes the mixture will soak all the liquid and it will look like this. Cover and cook on low flame for 5 minutes. Switch off flame and leave it covered for some time. The mixture will cook in it's own steam.
Take a small mixture squeeze between your palm and shape them into oblong Kozakattai. This method of making is called pidi.
Keep in a steamer and let them cook for 12-15 minutes.
Once done offer the Pidi Kozhakattai to Lord Ganesha before eating.
1 cup coarse rice flour
1 tablespoon Moong dal/ split green gram
1 teaspoon chana dal/ Bengal gram
2 tablespoons Toor dal/ split yellow lentil
1/4 teaspoon aesafoetida
4-5 pepper corns
1 dry red chilli
1 teaspoon mustard seeds
4-5 curry leaves
1 teaspoon cumin seeds
2 teaspoons Salt as per taste
1 tablespoon oil for tempering
Homemade butter/ chutney/ sambar to serve
After 15 minutes of soaking grind toor dal and red chilli with coconut.
Crush pepper corns, cumin seeds and aesafoetida to a coarse powder.
Heat oil in a wok and add oil, after it's hot add mustard seeds and let them splutter. After that add pepper cumin and aesafoetida powder. Add curry leaves and roast.
Add the soaked, drained chana and moong dal. Saute for 2 minutes.
Add the ground paste and roast for 2 minutes. Just until the paste loses it's stickyness.
Add 3 cups of water and let it come to a boil.
Add some salt at this point.
Gradually add 2 tablespoons of rice flour by stirring continuously.
After adding all of the rice flour, it looks like this, keep stirring so there are no lumps.
After 3-5 minutes the mixture will soak all the liquid and it will look like this. Cover and cook on low flame for 5 minutes. Switch off flame and leave it covered for some time. The mixture will cook in it's own steam.
Take a small mixture squeeze between your palm and shape them into oblong Kozakattai. This method of making is called pidi.
Keep in a steamer and let them cook for 12-15 minutes.
Once done offer the Pidi Kozhakattai to Lord Ganesha before eating.
Thanks for visiting 😊
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