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    Home » Recipes » Snacks

    Sweet pidi kozhukattai, How to make pidi kozhukattai

    Updated on August 20, 2021 by Raks Anand 26 Comments / Jump to Recipe

    Sweet pidi kozhukattai with rice flour and jaggery. Learn how to make this easy kozhukattai with step by step photos.

    sweet pidi kozhukattai
    Pidi kozhukattai recipe

    We make sweet pidi kozhukattai very often. Vj is a very big fan of this. It is easy to make when compared to the traditional kozhukattai.

    Can be made in jiffy for evening snacks or even dinner. Mom makes this along with the easy ulundu pidi kozhukattai version.

    Jump to:
    • Related links
    • My notes
    • Recipe card
    • Stepwise photos

    I just go crazy eating without any counts. I was not a big fan of jaggery/ sweet versions before in my childhood.

    But mom will say I should finish both. So I will sandwich both sweet and salt and eat.

    My MIL also makes, but sweet version alone. She adds grated coconut, while mom adds coconut bits. I love both, though the chopped coconut adds a great texture in contrast with soft texture.

    We make this on special days like Sangatahara chaturthi or any fridays like aadi velli or Chitra pournami too. But can be made as snack on regular days.

    sweet pidi kozhukattai
    sweet pidi kozhukattai recipe

    Related links

    • Easy ulundu pidi kozhukattai | Khara kozhukattai
    • Pidi karunai kizhangu podimas recipe
    • Ragi kara kozhukattai, ragi pidi kozhukattai recipe
    • Mothagam recipe, Ganesh chaturthi recipes, Vella kozhukattai
    • Peanut kozhukattai, verkadalai poornam kozhukattai

    My notes

    The color of the kozhukattai depends on the jaggery we use.

    Make sure to use processed rice flour like idiyappam flour or homemade rice flour for best results.

    For soft kozhukattai, the dough should be almost cooked while making dough itself.

    Recipe card

    sweet pidi kozhukattai
    Print Pin
    5 from 5 votes

    Sweet pidi kozhukattai recipe

    Sweet pidi kozhukattai with rice flour and jaggery. Learn how to make this easy kozhukattai with step by step photos.
    Course Snack
    Cuisine Indian, South Indian
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Servings 16 kozhukattai
    Cup measurements

    Ingredients

    • ½ cup Rice flour Idiyappam flour works best - ½ cup
    • ¼ cup plus 2 tablespoon Jaggery powdered
    • 1 cup Water
    • 1 Cardamom
    • 2 tablespoon Chopped coconut
    • 1 teaspoon Sesame oil
    • ¼ teaspoon Salt
    Prevent your screen from going dark

    Instructions

    • In a heavy bottom pan or non stick pan, add water and jaggery.
    • When jaggery is completely dissolved, filter if any impurities are there.
    • I skipped as mine was pure. Add powdered cardamom, coconut bits to it. Bring to boil.
    • Simmer the flame. Add flour and while you keep stirring.
    • Don’t worry if it forms lumps, it will disappear as we mix. Everything will be turning quick, so make sure you are ready for that.
    • Cool it and when it is still warm, grease your hands and make a smooth dough out of it. Divide into equal sized balls.
    • Keep each ball in your hand and press it to bring an oblong shaped dumplings. Arrange in the steamer.Idli plate works fine, but grease before you arrange.
    • Steam cook for 10 to 12 minutes or until the kozhukattais turn shiny.

    Video

    Notes

    • After the dough is ready, keep covered to avoid drying.
    • If  making large quantities, cover the shaped kozhukattais too.
    • Important: If using store bought rice flour that is coarse or home made rice flour, water quantity may vary.
    • Grease hands to avoid sticking.
    • The key is to cook the flour while boiling itself. This gives softest kozhukattais.
    • If you use more jaggery than mentioned and less water, it wont get steamed properly how much ever time you cook it.
    • You can add ½ cup jaggery too, but since we are adding salt, this is fine for us.
    • Also do not let the jaggery for syrup stage as it will not let the flour cook and again it wont get cooked even after you steam for long time.
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    Stepwise photos

    1. In a heavy bottom pan or non stick pan, add water and jaggery. When jaggery is completely dissolved, filter if any impurities are there. I skipped as mine was pure. Add powdered cardamom, coconut bits to it. Bring to boil.
    Boil jaggery

    2. Simmer the flame. Add flour and while you keep stirring. Don’t worry if it forms lumps, it will disappear as we mix. Everything will be turning quick, so make sure you are ready for that.

    add coconut, rice flour

    3. Cool it and when it is still warm, grease your hands and make a smooth dough out of it. Divide into equal sized balls.

    Dough

    4. Keep each ball in your hand and press it to bring an oblong shaped dumplings. Arrange in the steamer. Idli plate works fine, but grease before you arrange.

    How to make pidi kozhukattai step 4

    5. Steam cook for 10 to 12 minutes or until the kozhukattais turn shiny.

    Steamed sweet pidi kozhukattai

    Hot or not, it will taste divinely! With coconut bits here and there, it adds nice texture to it.

    pidi-kozhukattai-recipe

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    Reader Interactions

    Comments

    1. Anonymous

      August 08, 2014 at 3:28 am

      Looks lovely Raks! Happy Varalakshmi Poojai to you,,,

      Shobha

      Reply
    2. Anonymous

      August 08, 2014 at 3:37 am

      It is been ages since I had this.. Your pics are tempting:-)

      Reply
    3. AparnaRajeshkumar

      August 08, 2014 at 4:13 am

      Very nice recipe we made this for ganesh chathurti

      Reply
    4. SHARMILEE J

      August 08, 2014 at 6:01 am

      Looks so cute...lovely clicks too! Wish to grab few from the pics 🙂

      Reply
    5. Kurinji

      August 08, 2014 at 7:28 am

      Nice recipe and beautiful clicks...

      Reply
    6. Preethi Shriram

      August 08, 2014 at 7:34 am

      Hi raji I have tried many of your recipes and got many appreciations too. I tried this one too. It came out very well soft and tasty. My 2 year old gal loved it and wanted more. I added some cashew pieces too while adding coconut bits. That was good to eat too.

      Reply
    7. Raks anand

      August 08, 2014 at 7:40 am

      That was super quick 🙂 I love that idea of adding cashews, i have odne for vella idiyappam, it will be good, so sure it will be good in this too 🙂 Thank you for the prompt feedback.

      Reply
    8. Kaveri Venkatesh

      August 08, 2014 at 8:07 am

      My MIL usually makes this kozhukattai for Sankatahara Chathurthi..but she uses Rice rava...This one looks very delicious too

      Reply
    9. Divya G

      August 08, 2014 at 4:30 pm

      Hi Raji, thanks for sharing delicious recipe.I am going to make tomorrow.
      At what stage we have to add sesame oil, salt in this recipe.
      Do we have to use round shaped urundai vellam or cubed achu vellam for this? Expecting your reply.Thanks.

      Reply
    10. Raks anand

      August 08, 2014 at 10:49 pm

      To the boiling water. Sorry I missed to mention, coz my idiyappam flour has salt in it.

      Reply
    11. jeyashri suresh

      August 08, 2014 at 11:25 pm

      Super tempting kozhakattai. Never tasted it . Lovely clicks

      Reply
    12. Happys Cook

      August 09, 2014 at 1:50 am

      awesome kozhukattai.... lovely clicks...

      Reply
    13. Divya G

      August 10, 2014 at 1:22 am

      Hi Raji,

      Yesterday,I tried this recipe for evening snack.I followed the exact measurements and it came
      out very delicious.We liked it very much.Thanks for sharing this recipe and for your prompt reply in clearing my doubts.Thanks.

      Reply
    14. Dbee's Kitchen

      August 16, 2014 at 8:07 am

      Hi..I tried this receipe but they turned hard after a while..is there anything that i should do to avoid this ?

      Reply
    15. Raks anand

      August 16, 2014 at 8:08 am

      Use little more water for boiling jaggery.

      Reply
    16. Nithya

      September 18, 2015 at 1:00 am

      Hi Rak .. I'm Great fan of ur cooking. I tried this recipe it came very well. Thanks

      Reply
    17. Unknown

      September 04, 2016 at 3:09 pm

      Hi Rak,

      What is the quantity of water that is needed if i use store brought rice flour.

      Reply
    18. Raks anand

      September 07, 2016 at 12:13 am

      It should be slighly more than this. Keep some hot water ready in case you may need more.

      Reply
    19. Unknown

      September 07, 2016 at 10:12 am

      hi Rak... I tried this recipe and the taste was delicious!Thank you so much.
      -Kavitha Nila,
      Penang,Malaysia

      Reply
    20. enjoyveggie

      October 23, 2017 at 9:30 am

      Looks yummy.. Can we make it with half rice flour and half ragi flour? How will the quantity of water and cooking time vary? Thanks in advance!

      Reply
    21. Raks anand

      October 23, 2017 at 9:37 am

      You can follow the same if you are going to use half ragi flour.

      Reply
    22. Priyanka

      April 09, 2021 at 4:37 pm

      Hi how to store the pidi in hot climate?

      Reply
    23. usha SURYA SUBRAMANIAN

      August 30, 2022 at 6:06 pm

      Never made this in my life. Am making this tomorrow for Chthurthi as making poornam etc. is going to be a task for me!! Will get back after I prepare these.
      Love & hugs
      Usha Surya

      Reply
      • Raks Anand

        August 30, 2022 at 8:58 pm

        Sure, do let me know how it turned out and how you all liked it 🙂

        Reply
    24. Riya

      September 16, 2023 at 10:02 pm

      Can I make everything including the balls the previous night, refrigerate them and then steam them in the morning?

      Reply
      • Raks Anand

        September 18, 2023 at 1:10 am

        The texture becomes cracked if you roll and keep. Maybe you can try just the dough and then make next day.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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