Kara Pidi Kozhukattai | Kara Kozhukattai | Vinayagar Chathurthi Recipe

Kara Pidi Kozhukattai, a steamed savoury dumpling made from rice flour. I make them often at home as a snack for evening or as breakfast with some chutney and it's delicious in both ways.

 As vinayagar chathurthi is around the corner, I thought maybe this kozhukattai recipe would be useful for beginners who're looking for something easy without much effort. 

So I made this yesterday just for the sake of posting here.Along with mothagam or sweet pidi kozhukattai, you can make this also as a prasadam for vinayagar on chaturthi day. Now let's move on to the recipe.

For more kozhukattai and sundal recipes, check out the full ganesh chathurthi collection here.

Kara Pidi Kozhukattai

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves :  4 
Recipe Category: Snacks | Recipe Cuisine: Indian
Pidi Kozhukattai, Kara Pidi Kozhukattai, Kara Kozhukattai Kara Pidi Kozhukattai, a steamed savoury dumpling made from rice flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1 cup
Water - 3/4 cup
Grated coconut - 2 tbsp
To Temper
Sesame oil - 1 tsp
Mustard and urad dal - 1/2 tsp
Chana dal - 1 tsp
Curry leaves - few(finely chopped)
Red chili - 1(finely chopped)

Procedure

Heat a pan with oil and add all the ingredients listed under "To Temper" one by one and saute in oil for 30 secs.

Add the water & bring the water into boil. Switch off the flame.

Immediately add the rice flour and grated coconut and mix well with spatula and let it sit for 5 mins covered.

With your hand, gently mix the flour and make a dough. Pinch a small lemon size ball of dough and roll into ball.

Now gently press with your fingers to make the finger impression on the dough. Do the same for all the dough and place it on greased steamer/idly plate.

Steam it in the steamer for 8-10 mins. 

Tada, Quick and tasty Kozhukattai is ready to serve.

Related : How to make Sweet Ammini Kozhukattai 

Notes:

• Depends on the quality of rice flour, you may need more or less of water. So always keep extra hot water in hand, in case you needed, use it.
• Let the flour comes to hand bearable temperature before mix with your hands.
• Sesame oil gives great flavor to the kozhukattai.
• Chop curry leaves and red chili finely, so that they incorporate well with the dough.
• Once the kozhukattai is cooked, it became shiny on outside.