A step-wise recipe for easy gluten-free Kara Pidi Kozhukattai- a simple Ganesh Chaturthi recipe that can be made in less than 20 minutes. Makes for a perfect dinner or breakfast option on time-pressed days!
Ganesh Chaturthi, Vinakaya Chavithi, Pillaiyar Chaturthi – call it by any name, this is a festival that is very close to my heart. The elephant God is by far my favorite and I take special interest in making all His favorite stuff every year. I might not be very religious but I use any festive occasion to make food – something that can touch our souls easily. At my mom’s place, we make Sojjappalu, Chalimidi and Undralu for Vinayaka Chavithi. At my in-laws’ we make sweet kozhukattai, kara kuzhukattai, sundal and vadai. It really is like the best of both cultures to me!
So as it goes, Kozhukattai (dumplings) are special for Ganesh Chaturthi. This year I have a very simple yet quite delicious Kara Pidi Kozhukattai for you all to try. The thought of making kozhukattai is daunting for anyone because of the sheer amount of effort and skill involved. Fret not, this Pidi Kozhukattai is super simple and literally takes no time at all, not to mention how easy it is.
This Kara Pidi Kozhukattai is gluten-free as it is made with rice flour. This dumpling is slightly spicy and is shaped by hand, literally by pressing the dough to give it finger imprint sand hence the name Kara Pidi Kozhukattai. This is just not festive food but can be served as breakfast or dinner with a simple coconut chutney – makes for a wholesome meal and a best one at that!
How to make Kara Pidi Kozhukattai –
Detailed step by step picture recipe of making Kara Pidi Kozhukattai –
1. In a pan, heat oil. Add cut red chillies, mustard seeds, urad dal, chana dal and let them turn golden. Add asafoetida/hing along with curry leaves.
2. Add 1 cup of water along with salt as needed.
3. Add coconut and let the water begin to boil. And then switch off the heat.
4. Add rice flour into the water.
5. Mix well immediately without any lumps.
6. Take a small ball of dough and press it with your fingers.
7. Let it take the shape of the fingers.
8. Repeat this with the rest of the dough.
9. Heat an idli steamer with water and grease the idli/steamer plates with sesame oil. Place the prepared kozhukattai on the plate.
10. Steam them for 10-12 mins on medium flame until the kozhukattais are cooked. Switch off the heat.
11. Serve hot with coconut chutney or any chutney of your choice.
- I used store bought Idiyappam flour for making these and it turned out just fine.
- I used flour to water ratio as 3/4:1 but depending on the flour, it can be 1/2:1. Start with 1/2 cup of rice flour and add more depending on the consistency.
- I removed the red chilli bits before making the Kozhukattai, just to avoid surprises while eating.
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