- recipe by Raji Ramakrishnan submitted on 09-05-2012
(Spicy Indian Rice Dumplings, Savory South Indian Rice Balls, Kozhukatta, Modak)
Kozhukattai (or Modak or Kozhukatta) is a rice dumpling made during Ganesh Chaturthi along with sundal. The sweet version is more common which is made with jaggery and coconut filling. I have already shared many sweet versions of kozhukattai. You do not have to wait for ganesh chaturthi to make these. It can be made any day for evening snack. Since it is made with only rice flour, it is gluten free. It is also dairy free, eggless and nut free which makes it an allergy free snack.
Today I will be sharing the famous savory version known as kaara pidi kozhukattai. Kaara means spicy, pidi means holding and kozhukattai means dumplings. The kozhukattais gets its unique name because of the way the dumplings are made. The rice dough is rolled into balls and then pressed between the palm and fingers to flatten it. The kozhukattais become oval in shape and the finger impressions are formed in the kozhukattais.
The kozhukattai can be made with homemade rice flour, idiyappam flour or store bought rice flour. These days you get ready made kozhukattai flour.
- Fresh rice flour - 1 cup
- Water -1 cup
- Oil – 2 tbsp
- Salt as required
- Oil - 2 tbsp (preferably coconut oil)
- Mustard seeds - 1 tsp
- Urid dal - 1 tsp
- Curry leaves - few
- Green chilly - 2-3 (chopped)
- Grated coconut - 3-4 tbsp
- Asafoetida powder - a pinch
- Normally people boil the water and then mix in the rice flour. But I prefer to make it in a different way. The water requirement differs depending on the type of rice a little bit. Some rice flour absorbs more water and some don’t. Hence I suggest you keep a glass of hot water beside to add if needed.
- First mix the rice flour in the normal room temperature water to avoid forming lumps.
- Heat a kadai and add the oil. Pop the mustard seeds and urid dal. Saute the curry leaves, asafoetida powder, finely chopped green chillies, grated coconut etc
- Add the rice flour mixed with water and salt. Cook on low flame and continuously stir it.
- Continue to cook till it forms a nice rice ball and leaves the edges of the kadai. In case you feel that the water is less, you can always use 1 tsp of the hot water kept aside. Do not add cold water.
- Allow it to cool a little. Then knead the same well by using little oil on your palm.
- Make small kozhukkatais (oval shaped dumplings) out of it and press it between your palm and fingers to get the shape as shown in the picture.
- Steam it for 7-10 minutes. Your Prasad is ready.
- You can serve these kaara kozhukattais with some coconut chutney or kaara chutney.
More Kozhukattai Recipes