Kara kozhukattai | kara pidi/mani kozhukattai recipe

Kara kozhukattai | kara pidi/mani kozhukattai recipe

kara kozhukattai -front

Kara kozhukattai is a savory version of kozhukattai varieties, made by steaming rice flour and seasoning mix. Kara kozhukattai or pidi kozhukattai is not a stuffed one but mixed with onion, green chilli seasoning and made like palm size pressed shapes and steamed. Hence the name pidi kozhukattai came.

This kara kozhukattai is called as mani kozhukattai when made as small ball-like shapes. One can prepare this in just 15 mins and serve as an evening snack for kids and elders. Since it is made of rice flour fully this is an energetic dish for kids.

For this Ganesh Chaturthi make this kara kozhukattai and offer to god. As this is a savory dish, anyone can relish this easily digestible, lip-smacking, delicious kara pidi kozhukattais.

For yummy sweet kozhukattai(modak) varieties: Sweet kozhukattai

Let us see how to make this with a video.

Kara kozhukattai | kara pidi/mani kozhukattai recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Kara kozhukattai is a savory version of kozhukattai varieties, made by steaming rice flour and seasoning mix. Kara kozhukattai or pidi kozhukattai is not a stuffed one but mixed with onion, green chilli seasoning and made like palm size pressed shapes and steamed.
Course: Breakfast, Main Course, Snack
Cuisine: Indian
Keyword: kara kozhukattai, kozhukattai, pidi kozhukattai
Servings: 4
Calories: 300 kcal
Author: Sangeetha
Ingredients
Ingredients:
To make seasoning:
  • 1 tbsp oil
  • 1 tsp mustard
  • 1 tbsp gram dal
  • 1 tsp split urad dal
  • I big onion
  • 2 green chillies
  • Few curry leaves
  • ½ tsp salt
To make kozhukattai dough:
  • 1 cup rice flour
  • 1 ¼ to 1 ½ cup water
  • ½ tsp salt
  • 1 tsp oil
Instructions
Preparation:
  1. For making this kozhukattai, any good fresh rice flour you can use. I used fresh store bought rice flour today.
  2. Rice flour for kozhukattai can be made in home also.
To make rice flour(kozhukattai flour):
  1. If you are making in home, prepare this the previous day itself. Wash and soak raw rice for two hours.
  2. After two hours, drain the rice and dry it in a plain white cotton cloth under fan. When it is completely dry then grind it into fine flour in machine or mixer. Cool it down, sieve and store tightly in a container for future use.
  3. Chop onion.
Recipe to make kara kozhukattai:
Prepare seasoning:
  1. Heat a pan with oil, add mustard seeds.
  2. Add chana dal/gram dal, roast in oil.
  3. Now add split urad dal and roast everything to nice brown color.
  4. Add chopped onion, green chillies and curry leaves.
  5. Add salt and mix everything.
  6. Fry onions until transparent stage.
  7. Seasoning mix is ready. Keep aside.
Prepare kozhukattai dough:
  1. In a non-stick kadai, pour 11/4 cups of water. For one cup of rice flour usually, 1.25 cups of water is enough. Some rice flour may take 11/2 cups of water. So the better strategy I recommend here is to heat water and add flour little by little. Some do the other way of adding hot water gradually into flour, which may also be followed.
  2. Add salt and 1 tsp gingelly oil. Let the water boil.
  3. When water starts roll-boiling, keep the flame to very low temperature. Add rice flour gradually and mix with hot water quickly.
  4. The whole process of mixing flour into hot water takes just five minutes. Mix continuously, rice flour will be half-cooked by this time and gets a shiny texture without lumps as a whole mass.
  5. If you are adding hot water into flour, then add water gradually carefully and mix until you get a whole mass.
  6. Switch off and take off the dough.
How to make kara kozhukattai:
  1. Add the prepared seasoning into the kozhukattai dough and mix everything.
  2. Close with a lid for few minutes until it is warm enough to touch and handle.
  3. When the dough is still warm, apply oil in hands, knead the dough slightly.
  4. Then start making shapes by pressing the dough as shown.
  5. For mani kozhukattai, just make small sized balls. Keep the dough covered during this whole process.
How to steam:
  1. Boil water in idli steamer. Grease the idly plates with some oil.
  2. Stack the kozhukattais in the plates and steam for 6 -8 minutes according to the size of your kozhukattais. But no need to boil more than eight minutes else the kozhukattais will become hard.
  3. Let them cool down a bit in the idly moulds and remove them using spoon carefully. Since they are too soft handle them carefully.
Recipe Notes

Tips/notes: 1) Always make sure the water is roll boiling before adding rice flour into it to make the dough soft and crackles. 2) You can add grated coconut in the seasoning if you like. 3) Keep the dough covered to avoid drying.

Preparation:

  • For making this kozhukattai, any good fresh rice flour you can use. I used fresh store bought rice flour today.
  • Rice flour for kozhukattai can be made in home also.

  To make rice flour(kozhukattai flour):

  • If you are making in home, prepare this the previous day itself. Wash and soak raw rice for two hours.
  • After two hours, drain the rice and dry it in a plain white cotton cloth under fan. When it is completely dry then grind it into fine flour in machine or mixer. Cool it down, sieve and store tight in a container for future use.
  • Chop onion.

Recipe to make kara kozhukattai:

Prepare seasoning:

  • Heat a pan with oil, add mustard seeds.

Kara kozhukattai - oil Kara kozhukattai - pan

  • Add chana dal/gram dal, roast in oil.
  • Now add split urad dal and roast everything to nice brown color.

Kara kozhukattai - gram Kara kozhukattai - split urad

  • Add chopped onion, green chillies and curry leaves.
  • Add salt and mix everything.

Kara kozhukattai - onion Kara kozhukattai - salt

  • Fry onions until transparent stage.
  • Seasoning mix is ready. Keep aside.

 Prepare kozhukattai dough:

  • In a non-stick kadai, pour 11/4 cups of water. For one cup rice flour usually 1.25 cups of water is enough. Some kind of rice flour may take 11/2 cups of water. So the better strategy I recommend here is to heat water and add flour little by little. Some do the other way of adding hot water gradually into flour, which may also be followed.
  • Add salt and 1 tsp gingelly oil. Let the water boil.

Kara kozhukattai - salt Kara kozhukattai - boiling water Kara kozhukattai - oil

  • When water starts roll-boiling, keep the flame to very low temperature. Add rice flour gradually and mix with hot water quickly.

  • The whole process of mixing flour into hot water takes just five minutes. Mix continuously, rice flour will be half-cooked by this time and gets a shiny texture without lumps as a whole mass.

Kara kozhukattai -dough Kara kozhukattai -mixed dough

  • If you are adding hot water into flour, then add water gradually carefully and mix until you get a whole mass.

  • Switch off and take off the dough.

How to make kara kozhukattai:

  • Add the prepared seasoning into the kozhukattai dough and mix everything.

Kara kozhukattai -mix

  • Close with lid for few minutes until it is warm enough to touch and handle.

Kara kozhukattai -close

  • When the dough is still warm, apply oil in hands, knead the dough slightly.
  • Then start making shapes by pressing the dough as shown.

Kara kozhukattai -hold and press Kara kozhukattai -press dough

  • For mani kozhukattai, just make small sized balls. Keep the dough covered during this whole process.

Kara kozhukattai -dough ready Kara kozhukattai -mani kozhukattais

 How to steam:  

  • Boil water in idly steamer. Grease the idly plates with some oil.
  • Stack the kozhukattais in the plates and steam for 6 -8 minutes according to the size of your kozhukattais. But no need to boil more than eight minutes else the kozhukattais will become hard.

Kara kozhukattai -idly mould Kara kozhukattai -steam

  • Let them cool down a bit in the idly moulds and remove them using spoon carefully. Since they are too soft handle them carefully.

Kara kozhukattai -ready

Tips/notes:

  • Always make sure the water is roll boiling before adding rice flour into it to make the dough soft and crackles.
  • You can add grated coconut in the seasoning if you like.
  • Keep the dough covered to avoid drying.
 

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