Kara Pidi Kozhukattai – Easy version

                   Pidi kozhukattai is my favorite one. I can have it as breakfast, dinner or for evening snack. My mom used to cook very often during my childhood. I never used to count the number of Kozhukattai going to my mouth: D. This Kozhukattai can be made with store bought idiyappam flour or by gridding soaked rice. Being a lazy person, today I made this with store bought flour. Very soon I will share different variety of Kozhukattai with ground soaked rice.

                          Let’s see the method to prepare the Kara Pidi Kozhukattai easily. 

  

Ingredients:
Idiyappam or rice flour – 1 cup (I used store bought)

Water – 2 cups

Oil – 1 tsp

Salt as needed

For grinding

Red chilly – 3 or 4

Ginger – ½ inch

For seasoning:

Coconut oil – 1 tbsp

Mustard – 1 tsp

Urad dal – 1 tbsp

Channa dal – 2 tbsp

Curry leaves – 1 sprig

Asafetida/Hing - a big pinch

Grated cocnut – 1 cup

Method:

Grind chilly and ginger to coarse paste adding little water.

Heat coconut oil in a kadai, add the items mentioned under seasoning starting with mustard seeds. Once the mustard seeds splutters, add Urad and Channa dal. When the dal changes to golden color add curry leaves and Asafetida.

Now add the ground red chilly and ginger paste. Fry for 1 min..

Add in the grated coconut and fry for another 1 min

Take a sauce pan, add water, oil and salt (as per your taste for Kozhukattai). Bring the water to roll boil

Take the rice flour in a wide mouth pan. Once the water is boiled, add the water to the flour and keep mixing using back side of a ladle. Don’t worry if there are any lumps. That will go when you are mixing with your hand.

When you feel that you can touch the flour, mix well using your hands. Mix well with no lumps.

Now add the fried items to this rice flour and mix well.

Take your idli pot, pour water and let it boil.

Meanwhile grease your hand with oil and start making Kozhukattai.

Take a gooseberry size ball out of the mass rice flour and bring it to a cylindrical shape with the impression of your fingers.

Take idli plate, grease with oil and keep the shaped kozhukattai.

Repeat the same and make all the kozhukattai and arrange them in the idli plate.

Bring the idli plate to idli cooker, cover and cook for 5 mins

Switch off the flame and wait for 5 mins

Now take out the kozhukattai and server hot with coconut chutney

Note:

Red chilly paste can be replaced with green chillies. If you are using green chilly then, chop it finely and add after adding Urad dal and Channa dal for seasoning.

Red chilly paste makes the Kozhukattai reddish orange colour which I like very much