Pidi kozhukkattai is a simple, easy, and traditional recipe of South India. Generally, raw or par boiled rice or rice flour is used to make these kozhukkattais. Nowadays, ragi flour is also used to make these Indian dumplings to enrich the nutritional value.
I have used rava along with the dhals to make these kozhukkattais. In this recipe here, white rava is used. The wheat rava can also be used to enhance the fiber content of the dish. Also, vegetables have also been incorporated into this so that they are also included in our food intake. A steamed dish is never an hazard to your stomach and is easily digestible. Such is the advantage of indian cooking.
I almost regularly watch Mrs. Revathi Shanmugam's cookery shows on TV channels and this recipe is one amongst those I got to watch. Most times, my mother-in-law, who is very fond of cooking and an expert too, notes the recipes down in her book and suggests me to try them when I become blank on what to do for breakfast or dinner. So, that's how we tried doing this recipe, and needless to say, all of us in our family liked this simple and easily digestible kozhukkattai. Even my daughter, who is not very fond of the old traditional recipes, accepted it to be good. Yay, I have another addition in my breakfast menu list that can be done anytime and with great ease that is healthier too.
And, here goes the recipe...
Ingredients:
White (Bombay) Rava - 1 cup
Bengal Gram Dhal (Kadala paruppu) - 1/2 cup
Toor Dhal - 1/2 cup
Oil - 4 to 5 tsp
Mustard Seeds - 1/2 tsp
Carrot - 1 (chopped)
Onion - 1 (chopped)
Cabbage (shredded) - 1/2 cup
Rock Salt - 1 to 1-1/2 tsp (or as needed)
Grated Coconut - 2 tbsp
Red Chillies - 6
Turmeric Powder - 1/4 tsp
Method:
1. Wash and soak the dhals separately for a minimum of 1 hour in just enough water.
2. Drain the excess water from the soaked dhals. Grind each of the soaked dhals separately to a coarse paste sprinkling little water for easy grinding.
3. Just before grinding the dhals, soak rava in just enough water. After the dhals are ground, drain excess water from rava and give a quick run in the mixie.
4. Grind together red chillies, turmeric powder and salt.
5. Mix together well the coarsely ground dhals, rava, and the ground red chilly paste to a batter. The batter should be of an adai batter consistency. Add water if necessary to achieve the desired consistency.
6. Heat oil in a kadai. Splutter mustard seeds and then add the chopped onions, carrots, and cabbage and fry for 2 minutes.
7. Add the rava-dhal batter and keep mixing until all the moisture is absorbed. Make sure no lumps are formed. When it starts to leave the sides and comes together to form mass, switch off the flame. Allow to cool.
8. Grease your hand with little oil.
9. When the mixture is warm, take small portions and press between the palm and fingers into cylindrical shapes to form pidi kozhukkattais. Repeat the same for the entire mixture.
10. Arrange the kozhukkattais in a plate and steam in a cooker or a vessel (with water in the base of the vessel) for 10 to 15 minutes in medium flame.
11. Serve hot with a desired chutney or pickle of your choice.
This makes a healthy breakfast dish that is steamed and is a well-balanced diet containing carbohydrates, proteins from the dhals, fiber content and vitamins and minerals from the vegetables. It makes a great evening snack too for the kids back from school. The rava dumplings can be made for dinner also when you want a simple, steamed, easily digestible menu just before going to bed.
My Notes:
1. Drumstick leaves can be used instead of the vegetables.
2. A pinch of cooking soda can be added in the batter to get more softer kozhukkatais. I did not use soda.
3. Any vegetables of your choice can be added, viz., green peas, capsicum, beans, etc.
4. I served this dish with a garlic chutney. Onion or tomato onion chutney is also a good accompaniment.
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