Pidi Kozhukattai is healthier compared to upma because it is steamed. Growing up we only had upma and when my MIL made it when she came to visit us I was immediately hooked and I make it pretty often since it is K’s favorite also. Now what is not to like about it and I jump on any recipe which has the word “healthy” written over it. It does have a couple of extra steps but in the end it is well worth the effort.
1.5 cups raw rice
3 tbsp toor dal (optional)
1 tsp jeera (optional)
1 tsp oil
1/2 tsp mustard
1 tsp urad dal
1 tsp channa dal
3 red chillies
1 tbsp coconut (optional)
3 cups water
First we prepare the rice rava. This is very easy thanks to my mom for teaching me how to make it at home. Wash the rice and dal(if using) separately, drain the water and let it sit for an hour. Then we just have to grind it coarsely. Grind the dal and jeera first since it takes longer to grind.
Heat the oil. Splutter mustard and add urad dal, channa dal, chillies, curry leaves and asafoetida. Add 3 cups of water and bring it to a boil. Now add the coconut followed by salt.
Next add the dal and the rice rava.
Keep stirring until mixture thickens.
Let it cool and while it is warm make the kozhukattais. Basically we pinch a small portion and form it into the kozhukattai shape by rolling it in the palm. If it gets sticky wet hands with water and make them.
Arrange them in a vessel to be steamed. Turn off the stove after 15 minutes.
Healthy pidi kozhukattais ready. We had it with coconut chutney and homemade tomato pickle.
Event participation. I am sending this entry to Kalyani’s Fasting Foods Event.
1. Pidi kozhukattai tastes best with sambar.
2. The dal and cumin are totally optional. These are normally prepared without dal and jeera.
3. Coconut can also be omitted if needed.