Savory Pidi Kozhukattai is a very famous breakfast food of Tamil Nadu, also eaten as snack during teatime ‘tiffin’. This can be prepared easily with ready-to-use rice powder and the soaking and grinding time can be eliminated.
There are many types of preparations of kozhukattai. The ones with jaggery-coconut filling is called ‘modhakam’ or ‘purna kozhukattai‘ prepared during Ganesh Chaturthi festival.
Refer to my previous post on Modhakam/Kozhukattai with two different fillings – (http://www.ladlesandspoons.com/modhakam-kozhukottai-recipe).
I first learnt to make this from my mother-in-law, but she used to make it only with rice flour and called it ‘kara kozhukattai’. A couple of years ago I ate this dish in Annapoorna Restaurant, Coimbatore where they had used toor dal (pigeon pea). I have tried to make something similar to this.
For the rice powder, I have used idli rava. If idli rava is not available, soak the raw rice, then drain and dry it and grind it. Sieve the ground rice flour, the courser powder remaining in the sieve is your rice rava and the fine powder can be used in other preparations.
‘Pidi’ means hold or grasp. These cooked rice mix is made into smaller balls and held in the palm of the hand and pressed before steaming. Many women like to press rice balls until the impressions from the four fingers are made on it. I too have made this ‘pidi’ and that is why named my recipe ‘clenched rice ball bites’
Note: Use the little coarser variety of rice powder (available as puttu podi) and not the very finely powdered ones. Alternatively you may use rice powder available as idli rava.