Pidi Kozhukattai
Steamed rice flour dumplings served with sambar or coconut milk. Vinayaka Chaturthi and Karthigai Deepam special.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- rice — 100 g (ground)
- Milk — 100 g (whole)
- salt (optional) (whole)
- Coconut — 100 g (chopped)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Dry-roast the ground rice on a low flame, stirring constantly, just until it smells nutty and loses its raw edge. Do not let it take on any colour.
- Grate the Coconut and keep it ready.
- Bring the Milk with an equal quantity of water, a pinch of salt and half the Coconut Oil to a rolling boil in a heavy pan.
- Lower the flame and rain in the roasted ground rice while stirring hard with the back of a ladle, until it comes together as one soft mass that leaves the pan.
- Stir in the grated Coconut, cover the pan and let the dough rest until it is cool enough to handle but still warm.
- Grease your palms with the remaining Coconut Oil, take small portions and squeeze each one inside your closed fist so it takes the ridged imprint of your fingers. That grip is what gives pidi kozhukattai its name.
- Arrange the dumplings in a greased steamer plate, leaving space between them, and steam until they turn glossy and firm and come away clean when touched.
- Rest for five minutes off the steam, then serve warm, scattered with Coriander Leaves.
Common questions
- How many calories in one plate of Pidi Kozhukattai?
- 345 kcal per plate.
- How much cooking time?
- 35 min — 20 min prep, 15 min cooking.