Pidi kozhukattai ( பிடி கொழுக்கட்டை ) gets its name from the way its done.
Take a ball of prepared dough in your palm and close tightly pressing the dough with fingers and that is the shape of the kozhukattai called pidi.
Ingredients :
Rice flour : 1 cup
Oats : 1/2 cup ( optional )
coconut scrape : 1/2 cup ( can take some more also )
asafoetida : 1/4 tsp
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
red chilly : 3 break into pieces
urad dhal : 1/2 tsp
gram dhal ( channa dhal ) : 2 tsp
ground nut split : 2 tblsp
curry leaves : 10 to 12
oil : 2 tsp ( gingelly oil preferred )
salt : to taste
Method :
Keep a kadai with oil on slow flame.
Take rice flour, oats, coconut and salt in a wide mouthed vessel.
When the oil becomes hot splutter mustard seeds, then add cumin, broken pieces of red chillies, urad dhal, gram dhal, ground nuts, asafoetida and curry leaves in the order.
Fry well till the dhals become golden brown.
Transfer onto the flour and mix well.
Now heat 1 1/2 cups of water in a seperate vessel till just bubbles formed at the bottom of the vessel.
Add this slightly heated water to the flour mix little by little and prepare a dough of chappathy consistency.
Keep idly maker with enough water on the stove with high flame.
Smear oil on the idly plate.
Make kozhukattais using your palm and arrange.
Now place the idly plate inside idly maker and steam for 10 minutes till they are completely cooked.
Now hot and spicy kozhukkatais are ready.
Enjoy with red garlic chutney,
green chutney or without chutny.
Take a ball of prepared dough in your palm and close tightly pressing the dough with fingers and that is the shape of the kozhukattai called pidi.
 |
| plain kozhukattais and red garlic sauce smeared kozhukattais |
Rice flour : 1 cup
Oats : 1/2 cup ( optional )
coconut scrape : 1/2 cup ( can take some more also )
asafoetida : 1/4 tsp
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
red chilly : 3 break into pieces
urad dhal : 1/2 tsp
gram dhal ( channa dhal ) : 2 tsp
ground nut split : 2 tblsp
curry leaves : 10 to 12
oil : 2 tsp ( gingelly oil preferred )
salt : to taste
Method :
Keep a kadai with oil on slow flame.
Take rice flour, oats, coconut and salt in a wide mouthed vessel.
When the oil becomes hot splutter mustard seeds, then add cumin, broken pieces of red chillies, urad dhal, gram dhal, ground nuts, asafoetida and curry leaves in the order.
Fry well till the dhals become golden brown.
Transfer onto the flour and mix well.
Now heat 1 1/2 cups of water in a seperate vessel till just bubbles formed at the bottom of the vessel.
Add this slightly heated water to the flour mix little by little and prepare a dough of chappathy consistency.
Keep idly maker with enough water on the stove with high flame.
Smear oil on the idly plate.
Make kozhukattais using your palm and arrange.
Now place the idly plate inside idly maker and steam for 10 minutes till they are completely cooked.
 |
| spread a little garlic red chilly sauce over some kozhukattais |
Now hot and spicy kozhukkatais are ready.
Enjoy with red garlic chutney,
green chutney or without chutny.
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