Green gram dal pidi kozhukattai is a traditional South Indian dish made with green gram dal (moong dal) and rice flour. It is a steamed dumpling that is usually prepared during festivals or as a healthy snack option.
Green Gram Dal Pidi Kozhukattai
Course: SweetsCuisine: Indian, TamilDifficulty: MediumServings
10
servingsPrep time
30
minutesCooking time
30
minutesDiscover the recipe for green gram dal pidi kozhukattai, a delightful South Indian dish made with moong dal and rice flour. Perfect for festivals or as a nutritious snack.
Ingredients
Rice – 1 cup
Green Gram Dal – 1/2 cup
Jaggery powdered – 1 cup
Coconut gratings – 1/2 cup
Cardamom Powder – 1/4 teaspoon
Ghee – 4 to 5 teaspoon
Salt – a pinch
Water – 2 cups
Directions
- In a kadai, dry roast the rice and dal separately without any oil until they turn a light brown hue. Allow them to cool, then grind them to a fine powder using a mixer.
- Meanwhile, in a separate saucepan, combine water and jaggery powder, stirring continuously until the jaggery fully dissolves. Remove the mixture from heat and strain to remove any impurities. Transfer the strained jaggery syrup back into a thick-bottomed kadai and bring it to a gentle boil.
- Enhance the flavour of the syrup by adding a pinch of salt, fragrant cardamom powder, a dash of ghee, and fresh grated coconut. Stir these ingredients well to combine.
- Reduce the flame to low before gradually incorporating the rice-dal powder into the syrup. Stir the mixture persistently to prevent lumps, allowing it to amalgamate well with the jaggery syrup until it forms a cohesive, thick dough. Remove the kadai from the heat and cover it with a lid to let the mixture cool slightly.
- Once the mixture is warm but manageable, knead it well until you attain a smooth, pliable dough. Lightly grease your palms with a bit of ghee, then pinch off lemon-sized portions of the dough. Shape each portion into a ball and then flatten it slightly with your fingers, or shape using a mould to form kozhukattais.
- Prepare a steamer and grease the idli plates to prevent sticking. Arrange the shaped kozhukattais on the plates and steam them for about 8-10 minutes until cooked through. Your kozhukattais are now ready to be served and enjoyed!
hi kamala,great recipee.when i have any doubts while cooking open ur samayal corner and get my doubts cleared.Thank u mme.
Hi Roja,
Thank you for visiting my site. Happy to note that my blog is of some use to you.
hi kamala,
your blog is a goldmine of traditonal recipes.. could me as a regular visitor hereafter
Hi Shobu
Welcome to my site. Your feedback on my recipes will be highly appreciated.
Usually we think rice doesnot cook properly in jaggery water. It only boils in plain water. Is this a myth? Does rice cook properly in jaggery water in your recipe. Please reply. Planning to try it out. Thanks a lot.
Hi Karthika,
Thank you for visiting my site. Yes. You are right. When we cook rice in jaggery water (like when we make sweet rice pongal etc) since while boiling jaggery become thick and it binds the rice and rice cannot cook properly. But when you boil jaggery just to remove the dust, it contains more water. Moreover, in this recipe you are adding boiled jaggery water (remember do not overboil, just allow the jaggery to melt) to rice flour and making the dough. You are not cooking the rice flour on the jaggery water, but soaking the flour in the jaggery water. This way jaggery blends well with the rice flour. Again you are going to steam the kozhukattai. That time rice flour get cooked well. Try this and post your feed back.
dear mam this is our thirukarthikai kozhukattai. we use all the same ingredients.
nice thankyou
indraashok
Hi Indira,
I know people make Kozhukattai on Karthigai Festival Day. But I am not aware that this is the Thirukarthigai Kozhukattai. I will add this recipe to Karthigai Festival receipes. Thank you for the information.
Dear Kamala,
I just got married recently and moved to the US. Almost every morning when I cook (when it is evening in India), I call my mom and ask "Ammmmaa… how many whistles for this.. ammma.. what is the proportion of rice and paruppu for this dish" etc etc. Today she sent me your site and said "Indha, idhula yellame irukku" 🙂 I have been reading your recipes for the last half an hour and I am very excited. I can't wait to try out so many of these items. Thank you for this goldmine!
Love,
A cooking novice
Hi Thamarai,
Thank you very much for taking time and writing. I really thank you for your mom introducing my blog to you. I hope my recipes will be helpful to you.
Dear Kamala,
I have recently started following your website and no words to express your efforts,your receipes are awesome :). Actually am telugu and my hubby tamil 🙂 and am very poor at all tamilnadu receipes specially (Kuzhambu varieties) and your blog is helping me a lot :)I have tried some of your sweets and other dishes,they came out very well 🙂 my hubby was very happy .Thanks a lot for wonderful receipes and am glad i found your blog.
Thanks
Meenu
Hi Meenu,
Thank you for visiting my blog and your feed back on my recipes. Glad to note that the recipes came out well and your hubby liked it.
I have enjoyed your recipes. thanks for all blogs. could you please provide the healthy lunch and snacks recipes for school children
Hi Senthil,
Thank you for writing. For kids, while preparing their favourite lunch and snack items, you can include vegetables, whole grams and fruits wherever possible. With simple pulao you can add even dry fruits and fresh fruits pieces.