Kara Kozhukattai Recipe - Pidi Kozhukattai Recipe - Ganesh Chaturthi Special

Kara Kozhukattai / Pidi Kozhukattai is a spicy version of kozhukattai recipe which is specially made for Ganesh Chaturthi. This is also a popular breakfast recipe which goes very well with coconut chutney. Here I am giving you this recipe with step by step procedure with pictures.

Kara Kozhukattai is a spicy version of Kozhukattai recipe. Here in this recipe no stuffing is used there is also an another version of spicy kozhukattai recipe where stuffing is used which I will try to post soon. In this recipe the kozhukattai dough is prepared using same method as like other method. Only difference is dough will be prepared by adding spices. 

This kozhukattai is also called as pidi kozhukattai as we make the shape by using hands and not by any moulds.

It taste great when served warm. This spicy kozhukattai can be combined with sweet version kozhukattai like Paal kozhukattai, Sweet coconut stuffed kozhukattai etc for Ganesh Chathurthi.

Ingredients for Kara Kozhukattai Recipe: Rice – 1 cup Mustard seeds – 1  tsp Oil - 5 to 6 tbsp Split urad dal – 1 tsp Channa dal / Kadala paruppu – 1 tsp Green chilli – 2 Red chilli - 2 chopped Coconut grated - 3/4 cup Asafetida a pinch Curry leaves few Salt to taste Coriander leaves finely chopped

Method:

• Soak the rice in water for 1 hour.
• After an hour grind it to a smooth paste by adding green chilli and salt.
• Add oil in a kadai after it is heated add mustard seeds and allow to splutter then add channa dal, kadala paruppu allow to slightly brown.
  
• Add asafetida, redchilli and curry leaves and saute.
• Add grated coconut and coriander leaves.
• Mix water to the grinded rice to the running consistency.(slightly thinner than dosa batter consistency)
  
• Add to the tempered ingredients and reduce the flame to medium low.
• Then continuously mix until it cooks and form into a dough consistency.
  
• Continue mixing until it forms like a dough.
• After it forms into dough it wont stick to the side of the kadai. (Make sure almost all the dough is cooked, small parts here and there may remain uncooked which will be ok)
• Transfer it to the plate after it forms as a dough.
  
• After it cools you can handle with hand. Mix it well so that small uncooked parts also gets mixed well. Mix until it forms into a soft dough. You can add oil while mixing.
• After made to a soft dough, use your wet hands to make oval shape as shown in the picture.
  
• Arrange all the shaped kozhukattai in a idli steamer and allow to cook for 10 to 12 minutes.
• Once cooked well the kozhukattai will become shiny. Switch off then.
  
• Serve warm with coconut chutney.
  

Note:

• I grinded rice for making this kozhukattai. You can simply mix the rice flour in water and add it to the tempered items and mix well until it form into a dough as explained above.
• Adjust green chilli and red chilli according to your preference.
• Use the dough soon after it is prepared otherwise it becomes dry and hard.