Kara podi kozhukattai.

Kara podi kozhukattai.

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

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast, Main Dish, Snack
Cuisine South indian
Servings 4 people


  • Steamer


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.


  • Prepare the kozhukattai maav as per the link in the kozhkattai maav deepams.
    kozhukattai maav for ganesha chaturthi.
  • 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.
    tempering for kara kozhukattai.
  • 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.
    kara kozhukattai.
  • Serve warm.
    kara pidi kozhukattai
Keyword steamer recipe
Tried this recipe?Let us know how it was!

kara pidi kozhukattai

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. 

Hope you like and enjoy reading through our posts. Leave us a comment on how you made the recipe if it was successful or not if you like to offer any modifications or we could try and sort out the difficulties with the kozhakattai maav.  Subscribe to our blog to receive regular updates on our new recipes and adventures. Tag us #mildlyindian or @mildlyindian, when you make this recipe for Ganesha chaturthi or any other time. Stay for a while and check a few more ideas too.
See you at the next post, stay safe.

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2 years ago
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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.

2 years ago

so yummy!! i love it! i ll definitely try it!! 

Mayuri Patel
2 years ago
Rating :

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.

Amrita Roy
Amrita Roy
2 years ago
Rating :

Just few ingredients and I can’t believe this beautiful outcome. I have to definitely give a try to make kara podi kozhukatti.

Jayashree T.Rao
2 years ago
Rating :

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.

2 years ago
Rating :

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.

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