Easy Kara Pidi Kozhukattai

Here are several kozhukattai recipes to try…

 Ingredients 

• Idiyappam flour / Rice flour 2 cups 
• water 1 cup
• 1/4 teaspoon salt (modify * see notes)
• 2 teaspoons oil
• Mustard seeds 1/2 tsp 
• Split black gramme 1 tsp 
• Chana dal 1 tsp 
• Dry red chili 3 tsp 
• Asafoetida teared 2 tablespoons 
• fresh grated coconut 1/4 teaspoon 
• curry leaves 6 chopped leaves (optional)

Let’s explore how to make this simple kara pidi kozhukattai 

Heat the oil and sputter the mustard seeds before roasting the split black gramme and chana dal till gently browned. Combine the teared red chilies, curry leaves, and asafoetida in a mixing bowl.

At this point, add water and when it begins to boil, bring it to a simmer and add the flour and coconut.

Continue to combine without developing any lumps. The flour will absorb all of the water and form a thick clump.

Turn off and remove from heat immediately. Transfer to a plate and knead lightly with a spatula while still heated.

Grease your hands with a little oil, then take a small amount of dough and form kozhukattai with your palm and fingers. They typically appear elongated with a finger impression of them.

Place the kozhukattais on an idli steamer plate and steam for 5 to 7 minutes. When finished, turn off the heat and enjoy the warmth!

Notes

• It makes a dozen.
• If using store-bought raw rice flour, briefly dry roast it in a Tawa before continuing with the recipe.
• Because some store-bought rice flour may already contain salt, adjust accordingly.
• The addition of coconut is optional… but adds a wonderful flavor. Instead of grated coconut, you might use little coconut pieces.