After sampling a couple of deep-fried snacks, here is a healthy steamed treat that is both simple and delicious. I first tasted these pidi kozhukattais near the Meenakshi Amman Temple. When traffic is stopped on the four streets that surround the temple, the area becomes a wonderful place to walk. With no traffic, an evening stroll around the temple is peaceful — shaded pavements, cool breezes from the trees and places to sit make it a calming experience. We usually go in the evening and, even if we don’t go inside the temple, we enjoy sitting by the pavement under the gopuram. Small vendors, often older people, sell kozhukattai, poli and sundal, and enjoying one of these warm kozhukattais there is a lovely, nostalgic experience.
Traditionally, kozhukattai is made with rice flour, jaggery and coconut. Lately I’ve reduced my rice intake, so I made this version with cholam (jowar) flour. You can use store-bought or homemade rice flour if you prefer. In some family festivals (thiruvizha), the same flour is used to make maavilakku on the first day and then steam-cooked into kozhukattais on the next day; relatives say the mixture keeps well for a week if stored properly, though I haven’t personally tested that long storage. The sweetness level can be adjusted to taste, and the coconut and cardamom give the snack a comforting aroma and texture.
Pidi Kozhukattai Recipe
Ingredients
- Cholam / Jowar flour – 1 cup
- Grated coconut – 1/3 cup
- Grated jaggery (vellam) – 1/2 to 3/4 cup, adjust to taste
- Cardamom powder – 1/4 teaspoon
- Water – about 1 cup for dissolving jaggery (add more if needed)
Instructions
- In a mixing bowl combine the cholam (jowar) flour, grated coconut and cardamom powder. Mix well so the coconut and cardamom are evenly distributed.
- In a small pan, add the grated jaggery with a little water and bring it to a gentle boil. Aim for roughly 1 cup of jaggery syrup; add a little extra water if it looks too thick. Once the jaggery has fully dissolved, strain the syrup through a metal sieve to remove any impurities.
- Reserve about 1/4 cup of the jaggery syrup for adjusting consistency later.
- Pour the strained jaggery syrup slowly into the flour-coconut mixture, mixing continuously. Combine until you get a smooth, lump-free dough. If the dough feels dry, add the reserved syrup little by little until the dough comes together but remains soft and pliable — not sticky.
- Pinch off small portions of the dough and shape them by pressing lightly into your palm. You can make small round dumplings or slightly flattened discs according to your preference.
- Place the shaped kozhukattais in a steaming basket or steamer tray, leaving a little space between them so steam circulates evenly.
- Steam the kozhukattais for 10–15 minutes. They should feel firm to the touch when cooked through. Steaming time can vary slightly depending on size; test one to ensure the center is set.
- Remove from the steamer and let them cool slightly. Serve warm or at room temperature. These are best enjoyed fresh with their subtle jaggery sweetness and coconut aroma.
Tips and Variations
- If you prefer the traditional flavor, substitute rice flour for the cholam/jowar flour. Freshly milled rice flour works best for a smooth texture.
- Adjust the amount of jaggery to suit your taste. Dark, unrefined jaggery (vellam) gives a deeper flavor compared to lighter jaggery.
- If the dough becomes too dry, add warm water or a little more jaggery syrup; if it becomes too wet, sprinkle a teaspoon of flour at a time until you reach the desired consistency.
- For aroma and variation, you can add a pinch of roasted sesame seeds or a little ghee when shaping the kozhukattais, though the basic recipe is delightful on its own.
- Some families say the cooked mixture can be stored well if refrigerated and sealed; others prefer to eat them fresh. If you plan to store, place them in an airtight container and refrigerate. Reheat or bring to room temperature before serving.
