Making kozhukattai maav was one of the most daunting tasks that I found in south Indian cooking. Recently, mum taught me an easy method, that has changed the whole perspective. It was no longer daunting and came out soft. This is the step by step that I described while making the kozhukattai maav deepam earlier. Ever since that simple twist, making this has been a breeze.
Making shapes with kozhukattai maav
Playing around with the softball of the rice flour dough, you quickly realise it behaves like play-dough.
Who doesn’t like to play with playdough?
It is so easy to form shapes with this kozhukattai maav. Popularly, the dough is the outer covering for the modakam or pinched into small spherical balls as amini kozhukattai. The lesser know is that this is the same dough that is used in elaiadai, fara, and idiyappam, While I keep learning new ways of shaping this flour, a spindle shape for the kara podi kozhukattai seemed perfect. Tapering at the edges the kozhukattais are perfectly finger friendly or fork friendly.
Adding the podi
For any podi kozhukattai, the flavour entirely comes from the podi that is added. To South Indians, podi often means the lentil-based spicy condiment powder that we generously love to smear on idlies or dip our dosas (aka gun powder). In this version of savoury kozhukattai, I have used dhania podi. It gives a unique taste with the earthy flavour from the coriander seeds.
You will come across plenty of versions of uppu ( salted) kozhakattais. This is one of my favourite snacks too. There is one other thing I realised with these kozhukattais. Once shaped and steamed, they are excellent meal prep. With a handy batch of any type of podi, the podi kozhukattais becomes just 5 minutes of cooking. Isn’t that cool?
Kara podi kozhukattai
Equipment
- Steamer
Ingredients
- 1 cup kozhakattai maav
For tempering
- 1 tbsp Sesame oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp urad dal
- 1 medium dry red chillies (Cut into bits)
- 3-4 curry leaves
- 4 tbsp Dhania podi.
Instructions
- Prepare the kozhukattai maav as per the link in the kozhkattai maav deepams.
- When the dough is ready, shape them into spinndleshaped rods about 2 inches long.
- Place these on a greased plate.
- Set the steamer ready. When the steam starts coming, place the plate and steam the kozhukattais for 10 minutes.
- Let it stand for another 5 minutes off the heat before opening.
- In a frying pan heat the oil and add the ingredients for tempering except for the dhania podi.
- Remove the kozhukattais from the steamer ( careful - HOT!!).
- Add the kozhukattais to the sizzling tempering mix followed by the dhania podi.
- Remove from heat and toss the kozhukattais well so they are coated well with the tempering and the podi.
- Serve warm.
Here are two other versions of savory kozhukattai that are a bit easier than this.
Upma kozhakattai – Savory steamed rice dumplings that are perfect for the carb addition of meals.
Quinoa pidi kozhakattai – Try this healthier version of pidi kozhukattai that is vegan and gluten-free.
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I love to play with play dough so these delicious kara podi Kozhukottai are on the cards soon. Love the flavors here.
Me too!! once the dough is figured out, this is easy peasy!! Please send me an image and how you liked it when you do.
so yummy!! i love it! i ll definitely try it!!
Aww, thank you. I will love to hear your review of it.
Seema you’re so right, the rice dough once cooked is like play dough. When I make kara podi kozhukattai which by the way is my favourite snack, I usually roll them into balls. Like your spindle shaped ones. So much easier to shape and find perhaps that the spice mixture coats around it more easier. Looks so yummy.
When it is rolled into a ball we call it ammini kozhukattai and mostly it doesn’t see any podi, just a tempering and lots of coconut. So made a small change here.
Just few ingredients and I can’t believe this beautiful outcome. I have to definitely give a try to make kara podi kozhukatti.
It is a slightly different recipe from the traditional one, but I am sure you will like it.
Loved the spindle shape that you have given to these Seema. We love kozhukottai at home but I usually make them round balls. Will give this shape next time. The dish looks tasty.
Very true, we all just go make small balls of the dough. But it is so much fun to make more shapes out of them.
Kara podi kozhukattai Looks super awesome . I love to play with the play dough. I love savour kozhukattai and I am intrigued to try this yummy recipe soon. Perfect to snack on.