Easy Pidi Kozhukattai Recipe / Inippu & Kara Pidi Kozhukattai Recipe / Instant Kozhukattai Using Idiyappam Flour

Easy Pidi Kozhukattai recipe with video and simple method. Since Vinayagar Chaturthi is around the corner wanted to share some easy kozhukattai recipes that anyone can cook. I used store bought Idiyappam flour which is available in all Indian grocery stores and this method gives you a soft kozhukattais and healthy too. Just only thing to be noted that the water required to make Kozhukattai dough is mainly depend on the Idiyappam/Rice flour quality. Some brand requires double the amount of water and some require equal amount of water. Always refer the instructions given in the Idiyappam Flour Package.  Try making this simple Pidi Kozhukattai for upcoming Vinayagar Chaturthi and offer Lord Ganesha and enjoy with your family and friends. Read notes completely and watch the video fully before trying the recipe. Now off to the recipe..

Inippu/Vella Pidi Kozhukattai Recipe

Prep Time : 15-20 Minutes | Cook Time : 10 Minutes

Category : Steamed Snack | Makes : 12 Pidi kozhukattai

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Ingredients

1. Idiyappam Flour    1/2 cup
2. Powdered Jaggery      1/4 cup*
3. Water    1/2 cup
4. Cardamom Powder    1/4 tsp
5. Shredded Coconut     1 - 2 Tbsp
6. Ghee   1 tsp
7. Salt   a pinch

Notes:

*1/4 cup Jaggery sweetness was perfect to us, if you want a extra sweet version add 2 Tbsp of Powdered Jaggery and 2 Tbsp water extra to it. The Jaggery water has to boil and no need for syrup consistency, just boiled jaggery water is needed. 

For this Idiyappam Flour, 1/2 cup flour requires only 1/2 cup water but if using rice flour or other brand have 1/4 cup of hot boiled water in hand and add couple of spoons if required. 

You can also add 1 Tbsp of roasted sesame seeds, if using add it along with coconut.

This time, I used Double horse brand Idiyappam Flour and in the package they mentioned as equal amount of water to the flour and I followed the same and it turned out soft kozhukattais and also the dough was easy to handle, not sticky not hard.

If you feel the dough is dry and cracking, then use couple of spoons of hot boiled water.

If the dough is sticky and loose, then add 1-2 tsp of flour and mix well.

Method

• In a sauce pan, add 1/4 cup powdered jaggery and 1/2 cup water and heat until jaggery melts, then using a filter strain the jaggery water to a pan.
• And cook it until jaggery water boils, to it add pinch of salt(optional), ghee, shredded coconut, cardamom powder mix well.
• When the jaggery water starts boiling turn the heat to low and add the Idiyappam flour and keep stirring until the mixture thickens.
• And switch off the stove and mix until all the flour combined then, transfer the dough to a plate and keep it covered with a damp cloth for few minutes.
• After that, grease your hands and start kneading the dough (when its still warm )to a non sticky smooth dough.
• Once done,  shape it to round balls & press it in between your palm to make pidi kozhukattai.
• Then transfer the shaped kozhukattais to a greased steam plate.
• Allow the idli pot water to boil and then keep the kozhukattai plate to steam cook for 10 minutes.
• Once done, transfer the steamed vella pidi kozhukattai to a container and cover with damp cloth and until serving.

Kara Pidi Kozhukattai

Prep Time : 20 Minutes | Cook Time : 10 Minutes

Category : Steamed Snack | Makes : 14 Pidi Kozhukattais

Ingredients

1. Idiyappam Flour    1/2 cup
2. Moongdal*   1 Tbsp(soaked for 20 mins)
3. Water    3/4 cup
4. Salt    1/2 tsp
5. Coconut Oil     1-2 Tbsp
6. Mustard seeds   1/2 tsp
7. Urad Dal    1 tsp
8. Channa Dal    1 tsp
9. Green Chilli    2, finely chopped
10. Curry leaves   few, finely chopped
11. Shredded Coconut     2 Tbsp
12. Hing/Perungayam    1/4 tsp

Notes:

*Moongdal, adding moongdal to kara pidi kozhukattai is optional. If using soak it for minimum 15-20 minutes. No pre cook is required just add it to the tadka and cook along with flour and steam it. This is enough for the moongdal to cook.  I soaked moongdal first and prepared vella pidi kozhukattai and then started making kara kozhukattai, mean while the dal gets soaked nicely.

If you touch the dough, it should not stick to your hands and should not crack, it should make a smooth and soft dough.

For a safer side, always keep 1/4 cup of hot boiled water in hand and add couple of spoons to the dough if required.  

Method

• Wash and soak Moongdal with 1/4 cup for 20 minutes. If skipping moong dal start making Kara Pidi Kozhukattai right away.
• Meanwhile, chop green chillies, curry leaves, measure flour and keep everything ready.
• After that, heat oil in a pan when its hot add mustard seeds allow to splutter, then add channa & urad dal fry until light golden brown.
• Then add hing, green chilli and curry leaves fry well, then add moongdal stir fry and add water, enough salt, shredded coconut and mix well and allow to boil.
• When the water starts boiling, turn the heat to low and add the Idiyappam flour and keep stirring until the mixture thickens.
• And switch off the stove and mix until all the flour combined then, transfer the dough to a plate and keep it covered with a damp cloth for few minutes.
• After that, grease your hands and start kneading the dough (when its still warm) to a non sticky smooth dough.
• Once done,  shape it to round balls & press it in between your palm to make pidi kozhukattai.
• Then transfer the shaped kozhukattais to a greased steam plate.
• Allow the idli pot water to boil and then keep the kozhukattai plate to steam cook for 10 minutes.