Uppu Mani Kozhukattai Recipe - Kara Pidi Kozhukattai
Discover the delicious Uppu Mani Kozhukattai, also known as Kara Pidi Kozhukattai, a savory South Indian dumpling made with rice flour, coconut, and spices. Perfect for festivals like Ganesh Chaturthi or as a healthy snack, this gluten-free dish is easy to prepare and packed with traditional flavors.
Uppu Mani Kozhukattai, also known as Kara Pidi Kozhukattai, is a traditional South Indian savory dumpling made with rice flour, coconut, and tempering spices. This gluten-free snack is perfect for festivals like Ganesh Chaturthi or as a healthy tea-time treat.
Kara Pidi Kozhukattai is easy to digest and packed with flavor, making it an ideal offering for deities as well as a wholesome snack for family gatherings. Its soft, mildly spicy texture makes it a beloved dish across Tamil Nadu. Whether you are celebrating a festival or simply want a healthy snack option, these steamed dumplings are sure to satisfy your cravings.
Serve the Chettinad Style Uppu Mani Kozhukattai Recipe for festivals like Ganesh Chaturthi and make the festival really special for your family.
If you are looking to make Kozhukattai for festivals then you must try these classic recipes.
10 M
40 M
50 M
30 mini balls/ Mani Kozhukattai
Ingredients
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For making the Kozhukattai dough
- 1/2 cup Rice flour
- 1/2 cup Water , plus 2 to 3 tbsp more if required
- 1/2 teaspoon Salt , to taste
- 1 tablespoon Gingelly oil
- 1 inch Ginger , grated
- 1 teaspoon Ajwain (Carom seeds) For tempering
- 1 tablespoon Gingelly oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon White Urad Dal (Split)
- 1 Dry Red Chilli
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 2 tablespoons Fresh coconut
How to make Uppu Mani Kozhukattai Recipe - Kara Pidi Kozhukattai
To begin making the Uppu Mani Kozhukattai Recipe, we will first make the Kozhukattai dough.
Heat water in a broad pan & add salt & oil. Allow the water to boil. When the water begins to boil, add the rice flour & mix it continuously until it forms a lump free dough. Cover & cook it in slow flame for 5 mins. Once done allow the Mani Kozhukattai dough to cool down slightly.
When the Kozhukattai dough is warm, knead it with your hands & grease your palms with gingerly oil. Into the dough add the ginger, green chilli and ajwain and knead to make a smooth dough.
Grease your hands with oil once again & start shaping the Mani Kozhukattaidough into small balls. Once done, steam the Uppu Mani Kozhukattaiin a greased idli plate for 10-12 mins on high heat.
After 10 minutes of steaming the Uppu Mani Kozhukattai, it should have a glossy outer. Allow the Uppu Mani Kozhukattai to cool down completely.
Once done, just before you are ready to serve, heat oil in a kadai, add the mustard seeds, urad dal and red chilies. Allow it to roast and crackle and the dal turn lightly brown. Add the asafoetida, the curry leaves, coconut and the steamed Uppu Mani Kozhukattaii. Stir fry for a few minutes and turn off the heat and serve warm.
Serve the Uppu Mani Kozhukattai Recipe for festivals like Ganesh Chaturthi and make the festival really special for your family.
