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sweet pidi kozhukattai
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5 from 4 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.
Prep Time15 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 16 kozhukattai

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.