Pidi kozhukattai - version 2

Pidi kozhukattai is my mom’s special snack during my school days. She used to serve it with coconut pieces and sometimes with sugar and ghee. It is tasty and healthy evening snacks for school going kids.

Ingredients:

Serves 3 to 4 people

• 1 cup – Idiyappam flour or rice flour
• 1 to 2 tsp – Sesame oil / gingelly oil
• Hot water as needed
• Salt to taste

For serving:

• 4 to 5 tbsp - Grated coconut
• 2 tsp – Ghee
• 1 tbsp – Sugar ( or add as needed)

Preparation method:

1. Take a vessel full of water and bring it to rolling boil. Meanwhile take a mixing bowl, add rice flour or idiyappam flour and required salt, mix well.
2. Then slowly pour hot water little by little and mix well with a laddle to form a slightly sticky and soft dough. Apply sesame oil in your hands and when it is still warm knead it well with your hands and bring it together to form a dough.
3. Take a pinch of dough and roll into shape as shown in the picture. Meanwhile take a big vessel full of water and bring it to rolling boil along with little salt( very little because we have already added enough salt in kozhukattai).
4. Slowly add rolled kozhukattai little by little in to a rolling boiled water and cook until kozhukattai is well cooked (approximately it takes 15 to 20 mins). Once done drain them in colander and allow them to cool a bit.
5. If you find this step is so difficult, you can always use other method of cooking this kozhukattai. That is, take a idly platter and place the rolled kozhukattai, steam cook it for about 10 mins and then serve once cooled.

• Now pidi kozhukattai is ready to serve, mix it with grated coconut, sugar and ghee. Else eat with just sliced coconut (thengachil) which is my favourite.

Notes:

• I used store bought idiyappam flour for making this kozhukattai which doesn’t need any roasting. If you use homemade rice flour, then slightly roast it before mixing with hot water.
• Always pour hot water little by little in order to avoid dough to become soggy. Also add required water otherwise dough will be dry.
• Cover the dough with wet cloth or plate to avoid drying of dough when it is not used.
• Water should be in rolling boiled consistency while making dough as well as cooking kozhukattai.
• Once kozhukattai is done, mom used to drink the residue (water in which kozhukattai is cooked). It looks thick like congee/ kanji. She never throws it and always say it is very healthy.

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