If you’re a beginner cook, this one’s for you. “Pidi” means “to hold” in Tamil. All you have to do is take the dough, press it into your palm lightly, and you produce those natural ridges. No stuffing, no fussing with complicated sealing – just soft, homey dumplings made the way our grandmas did on festival mornings.
Ingredients (For 8 to10 Kozhukattai)
Rice flour – 1 cup
Water – 1 ¼ cup
Salt – a pinch
Coconut (optional) – 1 tbsp,
grated Sesame oil – 1 tsp
Chopped curry leaves – 5 leaflets to flavour the dough
Step-by-Step Method
Step 1: Make the Dough
Place your water with salt and oil in a pot and bring it to a boil
Slowly stream in the rice flour and stir continuously.
Turn off the stove and cover for 5 minutes.
When it is warm, knead it into a soft, smooth dough (somewhat like play-dough – not sticky, not dry).
Step 2: Shape the Kozhukattai
Take a lamen size of the dough – the size of a lemon.
Shape it into a short cylinder ( a little like a mini sausage).
Press down lightly with fingers or palm. The natural ridges appearing is the beauty of this process.
Step 3 : Steam & Serve
Place them on an idli plate or a plate with a banana leaf.
Steam for 8 -10 minutes until they are soft and shiny.
That’s it, Pidi Kozhukattai is ready!
Beginner Tips :-
If the dough cracks while pressing, dip your fingers in warm water and smooth it.
Don’t aim for perfect size the uneven ridges make it authentic.
If dough feels sticky, rub a drop of sesame oil on your palm.
Failure Fixes (Quick Rescue)
Problem : Dough is breaking while shaping.
Fix : Sprinkle 2–3 tsp of hot water, knead again.
Problem : Kozhukattai turns hard after steaming.
Fix : You may have added less water. Next time, keep the dough softer than chapati dough.
My grandmother used to say : “Even if your first attempt is clumsy, make pidi kozhukattai. Vinayagar doesn’t check shapes. He smiles at your effort.
That’s the beauty of this shape. It’s not about perfection. It’s about offering with heart.
Leave a Reply