Aval Kozhukattai | Aval Kara Kozhukattai

Healthy, delicious and quick Aval Kozhukattai recipe with detailed step by step pictures. Aval Kara Kozhukattai - Spicy steamed dumplings made with flattened rice flakes!

Aval Kozhukattai is a quick and easy dinner or breakfast recipe made using rice flakes or aval. As these spicy dumplings are hand-made and steamed, this is one of the most healthiest recipes. Aval Kara Kozhukattai is not only healthy, it is also very easy to make – all you need is 20 minutes from scratch. As these are cooked and steamed, they are very light on the stomach and are filling too! With fresh grated coconut and onions, they turn out quite flavorful too. It is not only breakfast or dinner food, but can be made for festivals like Ganesh Chaturdhi as well. Much similar to Undrallu, but made with rice flakes instead of rice rava. Serve with coconut chutney!

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Aval Kozhukattai
• Substitutions & Variations
• Serving Suggestions
• Related Recipes
• Aval Kozhukattai Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Aval – also known as poha or rice flakes is the main ingredient for making this kozhukattai/steamed dumplings. I used paper thin white rice flakes but red rice flakes can also be used.

Onions are used along with other South Indian tempering ingredients to flavor the dumplings.

Fresh Grated Coconut is a must to enhance the flavor of the kozhukattai.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Aval Kozhukattai

Making Aval Kara Kozhukattai is very simple and it is an easy recipe that’s beginner-friendly. Do follow the tips and notes below for making it perfectly every single time!

The water and aval/poha ratio is dependent on the type of the aval/flattened rice used. I used paper thin white aval which is easier to cook, so it doesn’t need any more extra water. However, if you are not sure of the ratio to be used, start with lesser quantity of water first and have an extra cup of hot water handy. That way you can add as needed until the aval is cooked.

I normally do not dry roast the aval as I don’t like the texture of the roasted aval. However, if you are using thick aval/poha, you can dry roast it until nutty and then proceed to make a coarse powder.

It is optional to grind the aval into a coarse powder but the texture of the kozhukattai is much better.

Do not grind the aval too fine but use pulse a few times until it is coarsely ground.

As the aval mixture is cooked, let it cool down until it is warm enough to handle to make the dumplings. Else, the mixture might be too sticky to handle.

If the aval mixture is too sticky to handle, grease your hands with little oil and roll them smooth.

Do not steam them for more than 6-7 mins to keep the texture intact.

Substitutions & Variations

Coconut is optional but it adds a lot of flavor and taste. Onions can be skipped if this is made as an offering to God during festivals if you wish.

Apart from the vellai aval/white rice poha, you can also use sigappu aval/red rice poha for a healthier version.

Serving Suggestions

Aval Kozhukattai is best served hot/warm with coconut chutney or just as it is, as a snack or breakfast or quick dinner. It stays moist and soft even after cooling down and can be re-steamed if desired. Although this can be stored in fridge for a day or two, it is best made and served fresh.

Related Recipes

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Aval Kozhukattai Recipe with Step by Step Pictures

In a heavy pan heat 2 teaspoon oil and add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal and 1 teaspoon chana dal. As the dals start to turn golden brown, add ¼ teaspoon asafoetida/hing. Next add 2 sprigs fresh curry leaves finely chopped, 1” ginger finely chopped and 1-2 green chillies finely chopped. Fry for a couple of minutes.

Add 1 onion finely chopped and fry on low flame until translucent.

Now add 1.5 cups of water and add salt as needed.

As the water begins to heat up, add 2-3 tablespoon of fresh grated coconut.

Meanwhile pulse 1 ¼ cups of aval/flattened rice in a mixer until it is coarsely ground.

Reduce the flame as the water begins to boil.

Quickly add the coarsely ground aval powder.

Mix well without any lumps. Within a couple of minutes, the mixture starts to thicken.

Keep it covered and cook on low flame for 6-7 mins until the aval is cooked and there is no more water.

Let the mixture cool down until it is warm enough to handle. It should also tighten up on cooling down. Meanwhile, heat water in the idli pot/steamer for cooking kozhukattais.

Using your palm, make small dumplings in oblong shape. If the mixture is sticky, grease your palm with little oil.

Repeat this with all the aval mixture and place them on a greased idli plate/steamer plate.

Place the prepared dumplings in the steamer and cook for 6-7 mins on medium flame.

Serve hot with coconut chutney on the side.

Recipe Notes

• Adjust the number of green chillies depending on the spice preference.
• The ratio of aval to water is 1:2 but can be tweaked depending on the type of aval used.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

📖 Recipe