Pidi Kozhukattai

Pidi kozhukattai’s are made specially during karthigai deepam. Kaara kozhukattai and innipu kozhukattai’s are made on this day. This is my mom’s recipe.

Ingredients for Kaara Kozhukattai:

• Oil – 1 tsp
• Mustard seeds – 1/8 tsp
• Chana dal – 1/2 tsp
• Curry leaves – 5 leaves
• Red chilli -1
• Coconut – 1 tbsp, cut into small pieces
• Water – 1/2 cup + 1 tbsp
• Salt – to taste
• Rice flour – 1/2 cup

Method for making Kaara Kozhukattai:

• Heat oil in a non stick pan.
• Add mustard seeds and wait till it splutters.
• Add the curry leaves, chana dal and red chilli.
• When the chana dal turns golden brown, remove the red chilli and add water and coconut pieces to it.
• Add salt to taste.
• When the water boils, add the rice flour and stir continuously for a minute.
• Remove from heat.
• When the dough is warm enough to handle, make small balls of kozhukattai and squeeze it gently.
• Place kozhukattai’s in an idli steamer and steam cook them.

Ingredients for Jaggery/ Innipu Kozhukattai:

• Powdered Jaggery – 1 cup
• Water – 1 cup
• Cardamom powder – 2 pinches
• Coconut pieces – 2 + 1/2 tbsps
• Rice flour – 1 cup

Method for making Jaggery/ Innipu Kozhukattai:

• Boil water in a non stick pan.
• Add cardamom powder, coconut pieces and rice flour.
• Mix continuously till well combined.
• Turn off the heat.
• Melt jaggery in 1 tbsp of water.
• Warm the mixture to melt the jaggery. Do not let it boil.
• Filter the jaggery mixture and add it to the rice flour dough.
• Mix well until well combined.
• Make kozhukattai’s.
• Steam cook the kozhukattai’s using idli steamer.

Note:

• To keep the kozhukattai’s fresh for a long time, store it in a hot pack.
• The kozhukattai’s will turn rough if left uncovered for a long time.
• You can also use 3/4 cup of jaggery and add 2 tbsps of molasses to the innipu kozhukattai’s.