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