Thengai Pidi Kozhukattai, an easy to make delicious kozhukattai with wonderful coconut flavor. Honestly, this kozhukattai recipe is not a standalone one, we make this kozhukattai with the last batch of idiyappam dough whenever we make idiyappam at home.
If you're from the southern parts of Tamilnadu or especially from the Tirunelveli state, you might know this habit of making kozhukattai with the last bits of idiyappam maavu(dough). When i was a kid, i absolutely loved this kozhukattai and even asked Amma to make a little extra of this kozhukattai.
It doesn't need any fancy ingredients but the flavor and the taste are awesome especially when it's hot.
In those days, people didn't like to waste anything, this kozhukattai is mainly made in order to avoid throwing away the last bits of idiyappam maavu which would be cold and hard to squeeze at the end. So people simply make these kozhukattai by adding some coconut and sugar for the sweet version or only coconut for the savoury version.
Though it's made with leftover idiyappam maavu, today i have shared the whole recipe from scratch. Instead of sugar, you can also add jaggery powder but i grew up eating these sugar kozhukattai so still i have been making it like that.
If you're looking for an easy evening snack then definitely give this kozhukattai a try. Now let's check out how to make this easiest and delicious kozhukattai.
Thengai Pidi Kozhukattai
Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Rice Flour - 1/2 cup
Water - 1/3 cup
Sesame oil - 1/4 tsp
Salt - a pinch
Sugar - 1/4 cup
Grated Coconut - 1/2 cup
Cardamom powder - 1/4 tsp
Procedure
First take the rice flour in a bowl, add the salt and mix it well. Heat the water in a saucepan, when the water starts to boil, switch off the flame and add the sesame oil into it and then immediately pour the water into the rice little by little.
Mix it with a ladle vigorously. Once the rice starts to form a dough, stop adding the water(depending on the quality of the rice flour, you may need little less or more of the water mentioned here) and cover it with a lid for 10 mins. When the rice is hot enough to touch, make a nice dough and add the remaining ingredients(sugar, grated coconut and cardamom powder) into it. 
Mix it all together and then pinch a small ball of dough and make the kozhuttai.
Place it on the oiled steamer/idli platter and steam it for 5-7 mins. 
Delicious and flavorful kozhukattai is ready.
Related: How to make Thengai Poorna Kozhukattai
Notes:
- You can make this kozhukttai without cardamom powder too.
- Don't over cook the kozhukattai otherwise it might be rubbery.
- Kozhukattai would be shiny when it's fully cooked.
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