Pidi kozhukattai is a easy and quick kozhukattai to make for Ganesh Chaturthi. Pidi kozhukattai is a steamed rice flour dumpling made by moulding with hand.
Pidi Kozhukattai Recipe
Kara Pidi Kozhukattai is a very easy recipe that you can try for Ganesh Chaturthi. This can also be made when we have leftover rice flour dough after making kozhukattai. We always make sweet pooranam kozhukattai / mothagam, kara kozhukattai,chana sundal and ellu urundai for ganesh chaturthi.
About Pidi Kozhukattai
Pidi means ‘to hold’ in Tamil, we usually keep the kozhukattai dough in our palm, close and press it to give an impression as you can seeso this is why it is called as pidi kozhukattai.I have already posted a kara kozhukattai with raw rice but this is a very simple and easy version with rice flour, I planned to post it last year itself but somehow missed it so this year let me start the festival special recipes with this easy rice flour kara kozhukattai
Related Recipes
Kara Pidi kozhukattai savoury
Sweet Pidi Kozhukattai
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Pidi Kozhukattai
Ingredients
- 1/2 cup rice flour
- 1 cup water
- 3 tbsp coconut
- oil to grease
- salt to taste
To temper :
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1 no red chilli finely chopped
- few curry leaves
Instructions
-
Heat oil in a pan(preferable nonstick) add the items listed under 'to temper', let it splutter.
-
Then add water, add required salt and let the water boil, once it bubbles up rigourously simmer to low flame and add rice flour and mix well.
-
It will all come together so soon so act quickly. Keep mixing continuously to avoid lumps. It will be all done in few mins so keep stirring.
-
Once you mix, it will start coming together and form a mass. At this stage add coconut and stir well.Switch off and let it cool down.Keep covered.
-
When its still warm, make kozhukattai shapes. Grease your hands with oil then take a small portion and make cylindrical shapes and press it with your fingers to get the impression...repeat the same for the entire mixture. You can even make small balls .
-
Then arrange it in a steamer plate and steam it for 7-10mins.
-
Serve Pidi Kozhukattai hot / warm.
Notes
- I used readymade idiyappam flour, Nirapara brand. You can even use homemade rice flour.
- The water quantity depends on the rice flour quality so adjust accordingly.
After water boils, make sure you keep in sim then add rice flour in a sprinkle manner and on one side keep mixing. If you leave it even for a second then lumps will form easily so be fast and stir continuously. - If you are not confident of the exact consistency to switch off, you can just take a small ball and roll and see, if it forms a ball then its the right consistency.
- Make sure the rice flour is almost cooked before steaming this ensure soft kozhukattais.
- You can even add chana dal while tempering.
- Don't let the rice flour mixture dry, keep covered and shape the kozhukattais. I just made 1/2 cup so the shaping was done in few minutes but while doing in bulk make sure you keep it covered with a slightly wet cloth.
Nutrition
How to make Pidi Kozhukattai
- Heat oil in a pan(preferable nonstick) add the items listed under ‘to temper’, let it splutter.Then add water, add required salt and let the water boil,once it bubbles up rigourously simmer to low flame and add rice flour and mix well.It will all come together so soon so act quickly.Keep mixing continuously to avoid lumps.It will be all done in few mins so keep stirring.
- Once you mix, it will start coming together and form a mass.At this stage add coconut and stir well.Switch off and let it cool down.Keep covered.
- When its still warm, make kozhukattai shapes.Grease your hands with oil then take a small portion and make cylindrical shapes and press it with your fingers to get the impression…repeat the same for the entire mixture.You can even make small balls .
- Then arrange it in a steamer plate and steam it for 7-10mins.
Serve hot / warm.
Expert Tips
- I used readymade idiyappam flour, Nirapara brand. You can even use homemade rice flour.
- The water quantity depends on the rice flour quality so adjust accordingly.
- After water boils, make sure you keep in sim then add rice flour in a sprinkle manner and on one side keep mixing.If you leave it even for a second then lumps will form easily so be fast and stir continuously.
- If you are not confident of the exact consistency to switch off, you can just take a small ball and roll and see, if it forms a ball then its the right consistency.
- Make sure the rice flour is almost cooked before steaming this ensure soft kozhukattais.
- You can even add chana dal while tempering.
- Dont let the rice flour mixture dry, keep covered and shape the kozhukattais.I just made 1/2 cup so the shaping was done in few minutes but while doing in bulk make sure you keep it covered with a slightly wet cloth.
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