Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Pidi Kolukattai (Sweet Rice Dumplings)

 Published 2009-Dec-30   Updated 2017-Nov-26

- Submitted by Mubeen

vella kozhukattai, Inippu Kolukattai, Sweet Rice Dumplings

Sweet Pidi Kolukattai (also known as Vella Kozhukattai or Inipu Kozhukattai) is one of a traditional South Indian dumpling varieties that is the simplest to make. My grand mother often used to make these for breakfast or for evening snack. It is also made during Vinayaga Chaturthi festival by Hindus. As the name indicates, these kozhukattais are shaped with the grip of hands (pidi) which gives the distinct shape and the finger marks.

For all those who haven't tried making kozhukattai before, you can start with pidi kozhukattai as it is rge simplest. It cannot go wrong. It is nothing but rice dumplings made with rice flour, moong dal, grated coconut and sweetened with jaggery. You can make using store bought rice flour or kozhukattai maavu or idiyappam flour. Traditionally in Tamil nadu, it is made with just coconut. In our native place it is a practice to add some moong dal also. Its a perfect healthy snack for kids since it is steamed. It is also gluten free and dairy free.

Recipe for Sweet Pidi Kozhukkattai

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2 - 3

Ingredients

  • Rice flour - 1 cup
  • Jaggery - 1 cup (or to taste)
  • Water -1.5 cups
  • Cardamom powder - little
  • Grated Coconut - 1/4 cup
  • Moong Dhal - 1/4 cup

Method

  1. Soak the moong dhal for about 1/2 hour. Adding moong dal is optional but I love the taste and texture it gives.
  2. Melt the jaggery in water and strain it. Return the strained jaggery to the stove on low heat.
  3. Keep about 1/2 cup of hot water nearby just for emergency. Some rice flour may need little extra water.
  4. Add the rice flour, soaked moong dhal, grated coconut and cardamom powder to the melted jaggery. Mix well continuously. Make sure there are no lumps formed. If you feel it needs some water, just add 1 tbsp of the hot water at a time.
  5. Once it appears to form a dough i.e. everything comes together as one big mass, you can switch off. It will take about 5-7 minutes on low flame. 
  6. When it is still warm, make small balls from the dough. Using your palm, just press it by fingers to get the traditional shape of the pidi kozhukattai. Grease your hands with some sesame oil or ghee before you shape them. The kozhukattais will be oval in shape with the finger marks impressed in them.
  7. When making the dumplings, keep the dough covered with a damp cloth to prevent it from getting dried.
  8. Steam the kozhukattais in the idly cooker or steamer for about 10 minutes. The kozhukattais will have a glossy finish when steamed. Serve hot.

Variations

  •  You can do without adding either one of the ingredients -  moong dhal or coconut.
  • I have a member of my family who does not like the oval shape of the kozhukattai with the finger marks. If you are like that or have anyone in your family like that, do make as ball shaped dumplings and enjoy.

Serving Sweet Pidi Kozhukattai

  • This is traditionally served as such for snack. It is a perfect and healthy after school snack for kids.

More Dumpling / Kozhukkattai Recipes

Kara Pidi Kolukattai Kara Pidi Kolukattai Ammini Kozhukattai Ammini Kozhukattai Upma Kozhukattai Upma Kozhukattai Vella Kozhakkattai (Ukdiche Modak) Vella Kozhakkattai (Ukdiche Modak)
See more...

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Comments (2)

Person   ()
my mother used to mix chopped jackfruit and coconut with it.
Person   ()
awesome!!

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Old Comments

Comment by riki varma
          thanks for the great receipes.being out of kerala for many years affects our eating habits. But you have helped us greatly.
 
Reply :-
          Glad to hear that. Thank you.

Comment by geetha lakshmi
          really nice... very tasty it is,...... thanks for posting this recipe
 
Reply :-
          Thank You Geetha.

Comment by ass ass
        this is kolukattai...
 
Reply :-
            Yes.

 Published by on and last updated on 2017-11-26.