Skip to main content

Sweet Pidi Kozhukattai | Rice Dumplings with Jaggery

Sweet Pidi Kozhukkatai - a classic prasadam recipe for pooja made with raw rice, jaggery, coconut, moong dal and black sesame seeds. This Pidi Kozhukkatai is a popular kozhukattai dish with different variations, although the most common method is prepared with the freshly prepared homemade rice flour as we do for maa vilakku. As I said in my previous posts, the coconut adds a great flavour to the jaggery based desserts.

Sweet Pidi Kozhukattai | Rice Dumplings with Jaggery - Sweet Pidi Kozhukkatai - a classic prasadam recipe for pooja made with raw rice, jaggery, coconut, moong dal and black sesame seeds. This Pidi Kozhukkatai is a popular kozhukattai dish with different variations, although the most common method is prepared with the freshly prepared homemade rice flour as we do for maa vilakku. As I said in my previous posts, the coconut adds a great flavour to the jaggery based desserts.


Let’s see some important tips for perfect kozhukattai.
  • For this kozhukattai, I don’t recommend skipping any of the ingredients, the roasted moong dals may be omitted if you do not like it. But please do not omit the roasted black sesame seeds and fresh grated coconuts as it brings the overall flavour for the kozhukattai.
  • You can use Pagu vellam (brown jaggery) or achu vellam, but personally I prefer Pagu vellam for this kozhukattai.
  • Now we will see how to prepare the rice flour for this kozhukattai. Preparing rice flour is quite simple if you spend 20 minutes. If it is difficult to prepare the flour on the festival days, you can prepare them when you have free time in your kitchen. Because the flour stays good for 2 to 3 months. To prepare rice flour, you need a cup of raw rice. Soak the rice for 2 to 3 hours and drain the water completely. Pat dry the rice in a white cloth and then powder it. Sift the powdered rice and then dry roast the flour in a pan until it reaches a grainy texture. Watch your rice flour while roasting, because it can burn easily. That’s it our rice flour is ready for preparing the kozhukattai.

Sweet Pidi Kozhukattai | Rice Dumplings with Jaggery - Sweet Pidi Kozhukkatai - a classic prasadam recipe for pooja made with raw rice, jaggery, coconut, moong dal and black sesame seeds. This Pidi Kozhukkatai is a popular kozhukattai dish with different variations, although the most common method is prepared with the freshly prepared homemade rice flour as we do for maa vilakku. As I said in my previous posts, the coconut adds a great flavour to the jaggery based desserts.
Similar Prasadam Recipes





Sweet Pidi Kozhukattai Recipe


Print Friendly and PDF
Prep time : 45 minutes
Cook time : 20 minutes
Serves : 4
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups (maavu) raw rice
  • 1.5 cup jaggery
  • 1 cup fresh grated coconut
  • 1 tbsp black sesame seeds
  • 1 tbsp split moong dal
  • 2 tbsp ghee
Cooking Directions

How to prepare rice flour
  1. Take the raw rice in a wide vessel and add 4 to 6 cups of water. Let the rice soak for 2 to 3 hours. After 2 hours, rinse the rice for 3 times and drain the water completely. If it’s difficult to drain the water with your hands, drain it using a strainer. There should not be any water after straining.
  2. Place a big white cloth in your kitchen and add the drained rice and spread them like a small circle with your hands. Allow them to dry for 20 minutes. Once the white cloth absorbs the water, you are ready to grind it.
  3. Now, transfer the rice to the mixer jar and whip it for 2 to 3 times. Do not overload the mixer jar, then it will be difficult to powder the rice evenly.
  4. Place a fine sieve over a newspaper or plastic sheet and add the powdered rice. Sift until large pieces remain.
  5. Heat a wide kadai or pan for about 2 minutes and add the rice flour. Roast the flour on medium heat for 7 to 10 minutes.
  6. Allow the flour to cool completely and then store it in an airtight container.
How to prepare kozhukattai
  1. Measure the rice flour with a measuring cup and add it in a wide plate or bowl. If you are using 2 cups of rice flour, use 1.5 cups of jaggery.
  2. Heat a pan and dry roast the moong dal until it turns golden brown and add it to the rice flour. Next, roast the black sesame seeds and add it to the rice flour. Heat ghee in the same frying pan and roast the grated coconut until it turns golden brown and add it to the rice flour. Mix them well with a dry ladle.
  3. Powder the jaggery well and add it in a vessel. Add 1/2 cup of water and keep on low heat for 5 minutes. When the jaggery has dissolved completely, strain it using a strainer. Boil the jaggery extract for 5 minutes and keep it ready for mixing with the rice flour.
  4. Now add this jaggery extract little by little to the flour mixture and mix them well with a ladle. When it’s warm enough to handle knead it with your palm gently.
  5. Then divide them into small oblong shaped balls and press them gently in the centre to make kozhukattais. Place the kozhukattais in a greased idly plate and then steam cook for 10 minutes. After 10 minutes, transfer the kozhukattais to the serving dish. This kozhukattai stays good at room temperature for 3 days.


Sweet Pidi Kozhukattai with step by step photos 


How to prepare rice flour for Sweet pidi kozhukattai 

 

Take the raw rice in a wide vessel and add 4 to 6 cups of water. Let the rice to soak for 2 to 3 hours.


Place a big white cloth in your kitchen and add the drained rice and spread them like a small circle with your hands. Allow them to dry for 20 minutes. Once the white cloth absorbs the water, you are ready to grind it.


Now, transfer the rice to the mixer jar and whip it for 2 to 3 times. Do not overload the mixer jar, then it will be difficult to powder the rice evenly. Scrape the sides and then powder the rice until it’s a fine powder.



Place a fine sieve over a newspaper or plastic sheet and add the powdered rice. Sift until large pieces remain.

   
Heat a wide kadai or pan for about 2 minutes and add the rice flour. Roast the flour on medium heat for 7 to 10 minutes. Be careful here as the rice flour can burn quickly. Allow the flour to cool completely and then store it in an airtight container. See how easy to prepare homemade rice flour for kozhukattai. If you have some leftover flour you can prepare Puttu with this flour.


How to prepare Kozhukattai 


Measure the rice flour with a measuring cup and add it in a wide plate or bowl. If you are using 2 cups of rice flour, use 1.5 cups of jaggery.

Add 1/2 cup of water and keep on low heat for 5 minutes. When the jaggery has dissolved completely strain it using a strainer. Again boil the jaggery extract for 5 minutes and turn off the heat. Keep it ready for mixing with the rice flour. 



Heat a pan and dry roast the moong dal until it turns golden brown and add it to the rice flour. Next, roast the black sesame seeds and add it to the rice flour. Heat ghee in the same frying pan and roast the grated coconut until it turns golden brown. I have roasted sesame seeds, so I have not roasted it.


Add these roasted ingredients to rice flour. Mix them well with a ladle.


Now add this jaggery extract little by little to the flour mixture and mix them well with a ladle. When it’s warm enough to handle knead it with your palm gently.

Then divide them into small oblong shaped balls and press them gently in the centre to make kozhukattais. Place the kozhukattais in a greased idly plate and then steam cook for 10 minutes.


After 10 minutes, transfer the kozhukattais to the serving dish. This kozhukattai stays good in room temperature for 3 days.

Comments

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos.




Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda

Kara Vadai - simple evening snack for your weekend and party appetizer too.


This Kara Vadai is very easy to make using very few ingredients. It is made with pattani paruppu (yellow split peas), urid dal and rice flour. The vadais are flavoured with green chillies, coriander leaves, mint leaves and onions. Kara Vadais with crispy outer layer and tender texture make this as a special one. I learnt this recipe from our relatives at Nanguneri. They are experts in cooking a variety of meals, tiffin varieties, evening snacks and cater for small family functions too.


Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…