Pidi kozhukattai | Kara pidikozhattai

Pidi kozhukattai | Kara pidikozhattai – Arisi pidi kozhakattai -Easy to make healthy pidi kozhakattai, the recipe is given with detailed step-by-step pictures and full video.

Pidi kozhakattai is a steamed version of arisi upma and is usually made using the same ingredients we use for arisi upma. During my recent trip to India, I tasted this simple version of pidi kozhukattai | kara pidi kozhakattai at my mami’s house in Trichy. This was served with Kathrikai gotsu(will be sharing the recipe soon) on a small banana leaf. The taste of it is still lingering in my mouth. Mami made it so yummy and after many years I am eating from her hands.

I asked her the recipe and later she shared it as a voice note on whats app too. Mami being a working woman makes this often as it is very easy for her during weeknight dinners. Usually we add moong dal red chili, cumin seeds, and pepper to the rice while using it for pidi kozhakattai or arisi upma. But this one is simple. We are just pulsing the rice and making the pidi kozhukattai. The pulsed ginger and green chili add a nice flavor to the kara pidi kozhakattai. You can pair this with a simple coconut chutney too.

It is a no onion no garlic recipe, you can make this as a tiffin on festival days | fasting days, and during Mahalaya baksham and Amavasai too. I washed and shade-dried the rice to get a bright white color and for even pulsing. If you have access to rice mills in your place, you can pulse the rice into rava without washing it. Alternatively you can use idli rava too.

Also check out other No-onion no garlic tiffin recipes, Avalakai khara pongal, Vegetable sevai, Gojju avalakki, Puli semiya upma, Thavala adai

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Pidi kozhakattai recipe

Steamed savory dumplings made using raw rice

Course Dinner, tiffin,

Cuisine South Indian

Keyword kozhukattai, no onion garlic recipes, South Indian breakfast recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 25 kozhakattis

Author Jeyashri suresh

Ingredients

• 1 cup raw rice
• 3 cups water may need ¼ cup to ½ cup more
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 2 tbsp chana dal
• 2 green chili
• 1 small piece ginger
• ½ tsp asafoetida
• 2 tbsp coconut
• Few curry leaves
• Salt as needed

Instructions

• Wash the rice, drain and spread in a colander.
• You can spread this on a cotton towel. No need to sun dry it.
• Once it is dry pulse it in a mixie.
• Pulse to rava consistency. This came to 1.5 cups.
• You can store this in the refrigerator for 1 week.
• Since it has moisture, fungus will form if left outside.
• If you dry pulse the rice it won’t get pulsed evenly.
• In a pan add 1 tbsp coconut oil and add mustard seeds.
• Add urad dal and chana dal.
• Let this turn brown
• Now add ½ tsp asafoetida and add ginger green chili paste.
• I pulsed 2 green chili and ginger in the mixie.
• Now add 2 tbsp coconut.
• Saute for 30 seconds
• Now add 3 and ¼ cups of water. For 1 cup of rice rava use 2.5 cups of water.
• Add salt.
• Let this boil nicely.
• Once it comes to a rolling boil, simmer and add the pulsed rice.
• Mix well without lumps. It will be watery only but will get thickened once it is cooked well.
• Cover and cook
• Stir in between
• Let the water evaporates fully, this took 10-12 minutes in a medium flame.
• Switch off and cool completely
• Grease your hands with oil and make small pidi kozhakattais
• Place into a steamer
• Cover and steam for 10 minutes.
• Open and take out after 2-3 minutes
• Serve with chutney or gotsu.

Video

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Notes

1. You can use rice rava | idli rava for making this easy pidi kozhakattai.

2. Washing rice and pulsing ensures even pulsing of the rice.

3. Pidi kozhakattai is a perfect weeknight dinner.

• Wash the rice, drain, and spread in a colander.
• You can spread this on a cotton towel. No need to sun dry it.

• Once it is dry pulse it in a mixie.
• Pulse to rava consistency. This came to 1.5 cups.
• You can store this in the refrigerator for 1 week.
• Since it has moisture, the fungus will form if left outside.
• If you dry pulse the rice it won’t get pulsed evenly.

• In a pan add 1 tbsp coconut oil and add mustard seeds.
• Add urad dal and chana dal.
• Let this turn brown
• Now add ½ tsp asafoetida and add ginger-green chili paste.
• I pulsed 2 green chili and ginger in the mixie.

• Now add 2 tbsp coconut.
• Saute for 30 seconds.

• Now add 3 and ¼ cups of water. For 1 cup of rice rava use 2.5 cups of water.
• Add salt.
• Let this boil nicely.

• Once it comes to a rolling boil, simmer and add the pulsed rice.
• Mix well without lumps. It will be watery only but will get thickened once it is cooked well.
• Cover and cook.

• Stir in between
• Let the water evaporates fully, this took 10-12 minutes in a medium flame.
• Switch off and cool completely.

• Grease your hands with oil and make small pidi kozhakattais
• Place into a steamer
• Cover and steam for 10 minutes.

• Open and take out after 2-3 minutes
• Serve with chutney or gotsu.

• Notes:
• You can use rice rava | idli rava for making this easy pidi kozhakattai.
• Washing rice and pulsing ensures even pulsing of the rice.
• Pidi kozhakattai is a perfect weeknight dinner.