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Kara Pidi Kozhukattai
Ramya
Easy gluten-free Kara Pidi Kozhukattai!
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Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course
Breakfast, Festival Recipes
Cuisine
South Indian
Servings
18
Kozhukattais
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
To make Kozhukattai -
▢
¾
cup
Rice Flour
(Idiyappam Flour)
▢
1
cup
Water
▢
1
teaspoon
Sesame Oil
to grease
▢
3
tablespoon
Grated Coconut
▢
Salt as needed
To temper –
▢
2
teaspoon
Sesame Oil
▢
½
teaspoon
Mustard Seeds
▢
1
teaspoon
Urad Dal
▢
1
teaspoon
Chana Dal
▢
⅛
teaspoon
Asafoetida/Hing
▢
1-2
Dried Red Chillies
▢
Few Curry Leaves
Chopped
COOK MODE
Prevent your screen from going dark
Instructions
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.
Add 1 cup of water , salt as needed along with grated coconut. Let the water begin to boil. And then switch off the heat.
Add rice flour into the water. Mix well immediately without any lumps.
Take a small ball of dough and press it with your fingers. Let it take the shape of the fingers. Repeat this with the rest of the dough.
Heat an idli steamer with water and grease the idli/steamer plates with sesame oil. Place the prepared kozhukattai on the plate.
Steam them for 10-12 mins on medium flame until the kozhukattais are cooked. Switch off the heat.
Serve hot with coconut chutney or any chutney of your choice.
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