- Submitted by Raji Ramakrishnan
(Savory Indian Rice Balls, Kaara Kolukatta, Modak, Uppu Kozhukattai)
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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 or Uppu Kolukattai. 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 too.
Recipe For Kara Kozhukkattai
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2 - 3
- Fresh rice flour - 1 cup
- Water -1.5 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 chilies - 2-3 (chopped)
- Grated coconut - 3 - 4 tbsp
- Asafoetida powder - a pinch
- To make any Kozhukattai, normally people boil the water first and mix in the rice flour to prepare the dough. I prefer to make it in a different way. I first mix the rice flour in the normal room temperature water to avoid forming lumps. (The water requirement differs depending on the rice variety. Some rice flour absorbs more water than the other. Hence I suggest keeping a glass of hot water beside before preparing to add if needed.)
- 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 can see a shine in the dumplings when it is steamed. Healthy evening snack or prasad is ready.
Detailed Steps to make Kaara Pidi Kozhukattai
Take some kozhukattai flour or raw rice flour. Add the exact amount of normal room temperature water to this.
Mix it to make a smooth batter without any lumps. Also mix salt with this.
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 and asafoetida.
Add the rice flour batter that we prepared. Cook on low flame continuously stirring it.
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 add 1 tsp of the hot water at a time. Do not add cold water.
Allow it to cool a little. Then knead well by using little oil on your palm. Make small kozhukkatais (oval shaped dumplings) out of it. Press it between your palm and fingers to get the shape as shown in the picture.
Arrange these in idli plates or a steamer basket.
Steam it for 7-10 minutes. Switch off and rest for 5 minutes before opening.
Your can see a sheen on the dumplings after steaming.
Serving Kara Pidi Kozhukattai
- You can serve these kaara kozhukattais with some coconut chutney or kaara chutney as an evening snack or as a light meal.
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