Wednesday, June 3, 2015

Pidi kozhukattai - Best South Indian tiffin ever!

I have a special love for steamed foods, especially the kozhukattai kinds. I was craving to eat some and made this quick pidi kozhukattai as it doesn't require any special ingredients. 

This was our dinner tonight. It took me 20 minutes end-to-end to prepare this. Awesome, isn't it? 

Pidi kozhukattai with Onion thokku and Sambar


Rice - 1 cup
Coconut - 1/2 cup

Tempering :

Oil - 2 tsp
Mustard -1 tsp
Channa dal - 1 tbsp
Curry leaves - 1 sprig
Green chillies-  3 , finely chopped
Red chilly -1
Asafoetida - 2 dashes
Salt - to taste (~1 tsp)


Wash and rinse rice as usual. Then take a pan, fry the rice as such (dry).  Stop when it starts becoming slightly reddish. Let cool and grind coarsely to a powder. This is typically called "rice rava".

Take a kadai, heat oil and do the tempering as given above.
Then add water and let boil. Rice rava to water ratio is 1:2.5
Add salt and coconut to the water.
After a minute or two, slowly add the rice rava and keep mixing. Ensure there are no lumps. Keep stirring.  In 2-3 minutes, all the water would have been absorbed. Test if the rice is cooked, if not, do add another 1/4 cup to 1/2 cup water and let it cook well.

Now transfer to a plate and allow it to cool , so you can handle it with your palms to make kozhukattai.

Steam in an idly cooker and switch off flame in 10 minutes exactly. Kozhukkattais are done :-)

Pidi Kozhukattai - South Indian tiffin

Enjoy with Onion Chutney and Sambar :- )


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