Uppu Mani Kozhukattai (Kara Pidi Kozhukattai)
Uppu Mani Kozhukattai, also known as Kara Pidi Kozhukattai, is a beloved South Indian snack that is both savory and comforting. This traditional recipe features rice flour, coconut, and a vibrant tempering of spices, making it a perfect dish for festivals like Ganesh Chaturthi or a healthy, satisfying tea-time treat. The soft, steamed dumplings are flavored with a delightful mix of ginger, ajwain (carom seeds), and fresh coconut, all brought together with a tempering of mustard seeds, urad dal, and curry leaves. This gluten-free snack is a hit among all ages and is sure to be a crowd-pleaser!
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients:
For the Kozhukattai Dough:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1/2 cup |
| Water | 1/2 cup (plus 2–3 tbsp extra if needed) |
| Salt | 1/2 tsp (to taste) |
| Gingelly oil (Sesame oil) | 1 tbsp |
| Fresh ginger (grated) | 1-inch piece |
| Ajwain (Carom seeds) | 1 tsp |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Gingelly oil (Sesame oil) | 1 tbsp |
| Mustard seeds (Rai/Kadugu) | 1/2 tsp |
| White Urad dal (split) | 1/2 tsp |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1/4 tsp |
| Curry leaves | 1 sprig |
| Fresh coconut (grated) | 2 tbsp |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6
Instructions:
Step 1: Prepare the Kozhukattai Dough
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Heat the Water: Begin by heating 1/2 cup of water in a broad pan over medium flame. Add salt and 1 tablespoon of gingelly oil. Stir the mixture and bring it to a gentle boil.
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Add the Rice Flour: Once the water is boiling, slowly add the rice flour while stirring continuously. Mix well to avoid any lumps, and keep stirring until the dough comes together in a smooth, lump-free consistency.
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Cook the Dough: Lower the heat and cover the pan, allowing the dough to cook on a low flame for about 5 minutes. This ensures the rice flour gets properly cooked.
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Cool and Knead: Once the dough is cooked, remove the pan from heat and allow the dough to cool slightly. Once it’s comfortable to handle, grease your palms with a little more gingelly oil and knead the dough until it becomes smooth and pliable.
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Add Spices and Flavorings: To the kneaded dough, add the grated ginger, ajwain (carom seeds), and a finely chopped green chili (optional for extra spice). Knead again to ensure these flavors are evenly distributed.
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Shape the Kozhukattai: Grease your palms once more with oil and start shaping the dough into small, smooth balls (approximately the size of a marble or a small lemon). Place the shaped dough balls on a greased plate or tray, ready for steaming.
Step 2: Steam the Kozhukattai
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Steam the Kozhukattai: Heat a steamer or idli cooker with enough water to generate steam. Arrange the shaped dough balls on a greased idli plate or steaming tray, ensuring they don’t touch each other. Steam the Kozhukattai for 10-12 minutes on high heat.
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Check the Kozhukattai: After steaming, check if the Kozhukattai has a glossy finish and is firm to the touch. If needed, steam for an additional 2 minutes. Once done, remove the plate from the steamer and allow the Kozhukattai to cool slightly.
Step 3: Prepare the Tempering
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Heat the Oil: In a kadai or wok, heat 1 tablespoon of gingelly oil over medium heat. Once the oil is hot, add the mustard seeds. Allow them to crackle and pop.
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Add the Tempering Ingredients: Add the urad dal, dry red chili, and asafoetida (hing) to the hot oil. Stir them for a minute until the dal turns lightly brown and releases a nutty aroma.
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Add the Coconut and Curry Leaves: Toss in the curry leaves and grated fresh coconut, and stir-fry for another 1-2 minutes, allowing the coconut to brown slightly and absorb the spices.
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Combine the Kozhukattai: Gently add the steamed Uppu Mani Kozhukattai to the tempering mixture. Stir well to coat the dumplings with the fragrant tempering.
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Serve: Turn off the heat and let the Uppu Mani Kozhukattai sit for a few minutes to absorb the flavors. Serve warm as a delicious snack or festival treat.
Serving Suggestions:
- Uppu Mani Kozhukattai is traditionally served as part of festive meals, especially during Ganesh Chaturthi and other South Indian celebrations. It pairs beautifully with coconut chutney or a cup of hot tea.
- You can also enjoy these dumplings as a light evening snack or even pack them for a picnic or lunchbox.
Nutritional Information (per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 120 kcal |
| Protein | 2g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Fat | 4g |
| Saturated Fat | 1g |
| Sodium | 180mg |
| Cholesterol | 0mg |
Uppu Mani Kozhukattai, with its soft texture and aromatic tempering, brings the essence of South Indian cuisine to your table. Whether served during a grand festival or simply enjoyed as an everyday snack, this recipe is sure to delight your taste buds. Enjoy making this flavorful dish for your next gathering or as a wholesome treat for your family!
