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
- 1 cup kozhakattai maav
- 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.
- 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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