Sweet pidi kozhukattai with rice flour and jaggery. Learn how to make this easy kozhukattai with step by step photos.
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.
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.
Related links
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 recipe
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
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.
Stepwise photos
- 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.
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.
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.
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.
5. Steam cook for 10 to 12 minutes or until the kozhukattais turn shiny.
Hot or not, it will taste divinely! With coconut bits here and there, it adds nice texture to it.
Anonymous says
Looks lovely Raks! Happy Varalakshmi Poojai to you,,,
Shobha
Anonymous says
It is been ages since I had this.. Your pics are tempting:-)
AparnaRajeshkumar says
Very nice recipe we made this for ganesh chathurti
SHARMILEE J says
Looks so cute...lovely clicks too! Wish to grab few from the pics 🙂
Kurinji says
Nice recipe and beautiful clicks...
Preethi Shriram says
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.
Raks anand says
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.
Kaveri Venkatesh says
My MIL usually makes this kozhukattai for Sankatahara Chathurthi..but she uses Rice rava...This one looks very delicious too
Divya G says
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.
Raks anand says
To the boiling water. Sorry I missed to mention, coz my idiyappam flour has salt in it.
jeyashri suresh says
Super tempting kozhakattai. Never tasted it . Lovely clicks
Happys Cook says
awesome kozhukattai.... lovely clicks...
Divya G says
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.
Dbee's Kitchen says
Hi..I tried this receipe but they turned hard after a while..is there anything that i should do to avoid this ?
Raks anand says
Use little more water for boiling jaggery.
Nithya says
Hi Rak .. I'm Great fan of ur cooking. I tried this recipe it came very well. Thanks
Unknown says
Hi Rak,
What is the quantity of water that is needed if i use store brought rice flour.
Raks anand says
It should be slighly more than this. Keep some hot water ready in case you may need more.
Unknown says
hi Rak... I tried this recipe and the taste was delicious!Thank you so much.
-Kavitha Nila,
Penang,Malaysia
enjoyveggie says
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!
Raks anand says
You can follow the same if you are going to use half ragi flour.
Priyanka says
Hi how to store the pidi in hot climate?
usha SURYA SUBRAMANIAN says
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
Raks Anand says
Sure, do let me know how it turned out and how you all liked it 🙂
Riya says
Can I make everything including the balls the previous night, refrigerate them and then steam them in the morning?
Raks Anand says
The texture becomes cracked if you roll and keep. Maybe you can try just the dough and then make next day.
Durga says
When using hone made flour, can we directly use wet flour? Should we fry the wet flour? How many minutes? Thank you
Raks Anand says
Yes, it is better to roast the flour if homemade for a good texture. Just toast it until you see steam rising 🙂 Hope this helps you.