Raw Rice – 2 cups

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Dry Red Chilli – 2

Curry Leaves – 1 sprig

Salt – to taste

Oil – 5 tea spoons

Kozhukattai Ingredients


STEP 1: Wash the rice and dry it on a paper towel for 2 – 3 hours or until the moisture from the washed rice is gone.

STEP 2: Using a blender make a coarse power out of the dried raw rice.

STEP 3: Heat 3 teaspoons of oil in a pressure cooker and the mustard and wait till it splutters. Then add urad dal, curry leaves and red chilli.

STEP 4: Now add the powdered rice, salt and 5 cups of water. Mix well and pressure cook the mixture for 4 whistles. (If you are using a rice cooker, add the rice, water and salt to the cooker. Prepare the tempering separately and add it to the rice mixture)

STEP 5: Mash the mixture well to make sure there are no lumps and let the mixture cool down completely.

STEP 6: Heat the idli pot and grease the idli plate with some oil.

STEP 7: Apply some oil on the palm and make small lemon size balls out of the mixture and place it in the idli plate and steam cook the rice balls.

STEP 8: The steaming can be done in batches of 10 or 20 depending on the size of the idli plate. It can take 5 – 7 minutes for each batch of rice balls to cook to perfection.


TIP: Kozhukattai is a very good evening snack. It can be served with tomato chutney or just idli podi.


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