Pidi Kozhukattai

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.


  • 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.

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