Breakfast, Everyday Simple Recipes, Indian, Main Dish, Palakkad Iyer Recipes, South Indian, Tiffin, Vegan

Rice Kozhukatta (Steamed Rice Balls)

Kozhukattas are yummy energy packed steamed rice balls that can be had at any time. It can be parceled and easy to carry as a travel snack too.

For Batter:
Parboiled Rice- 2 cups
Salt to taste

For tadka:
Red chilies (curd chilies) – 2-3
Curry leaves- 2-3 stalks
Mustard seeds- 1/2 tbsp
Chana dal- 1/2 tbsp
Urad dal- 1/2 tbsp
Coconut grated- 1 cup
Dill leaves finely chopped (optional) – 3-4 tbsp

Preparation Time (for batter): 10 min
Cooking Time: 5 min
Makes 15-20 kozhukkatta


Soak the rice in water for 2-3 hrs. Drain the water & grind the rice in a mixer to make a coarse paste. Add very little water while grinding. The batter should not be watery. Add salt to the coarsely ground batter and mix well.

Heat oil in a thick wok, add mustard seeds. If you are using curd chilies, add it along with the mustard seeds. When mustard seeds begin to crackle, add the dals (urad dal and chana dal), add red chilies and curry leaves. Pour the coarsely ground batter to this and keep stirring. The heat should be medium. Keep stirring until the watery batter turns to a thick dough. Turn off the fire. Add grated coconut and mix well. If you are adding dill leaves, add the finely chopped dill leaves at this stage.

Plain Kozhukkattai (without tadka)An alternative way is to avoid all tadka material (mustard seeds, urad dal, chana dal etc.) and add the batter into little bit of oil in the wok and heat it until it thickens and then add grated coconut. Both have very unique taste. You may decide either based on individual preference.

When the mixture cools, make small round balls double the size of a lemon and place on an idli stand. Put the idli stand with the rice balls in a steamer and steam for 15 mins. Turn off and kozhukkattai is ready to be served with sambar or coconut chutney.

Ready to be steamed

List of accompaniments:
Can be served with sambar or chutney. You can have it with sugar too.

1. You need to use parboiled rice for this recipe. If you use raw rice, the kozhukkattais will turn out to be sticky and hard. Parboiled rice kozhukkattais stay soft yet firm.
2. You can make the dough and store in the fridge overnight and make the kozhukattai the next day.

Skill Level:

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Breakfast, Festival Recipes, Palakkad Iyer Recipes, Snacks, South Indian, Tiffin, Vegan

Ammini Kozhukattai (Steamed rice balls)

Soft and chewy steamed rice balls with a tadka and grated coconut. An easy and yummy snack item also made during Ganesh Chathurthi. This dish is also made on the occasion when small children start crawling and crosses the doorstep (vashal padi). Kids of this age would be teething and Ammini Kozhukkattais are a safe option to bite into, any day much better than plastic teethers.

For Dough:
Rice flour: 1 cup
Water: 2 cups
Salt as needed
Sesame oil: 1 tsp

For Seasoning:
Coconut oil: 1 tbsp
Mustard: 1 tsp
Urad dal: 1tsp
Chana dal: 1tsp
Curd chili/Red chilies: 1 or 2
Curry leaves: few
Asafetida/hing powder: ¼ tsp
Grated coconut: 1 tbsp (optional)
Milaga podi/Gun powder/Chutney powder (optional) – 2 tbsp
Salt to taste

Preparation Time: 25 mins
Cooking Time: 25 mins
Makes 2 cups of ammini kozhukkattai

Heat a teaspoon of sesame oil in a wide pan. Add one cup of water and salt and bring to boil. Mix the rice flour with a cup of water and add to the boiling water. Keep stirring continuously.

When you can the dough leaves the sides of the pan and forms a thick lump, remove from the stove.

Alternatively, you can make the dough by adding boiling hot water to the rice powder, stir, and make the dough. This method is effective but you need to ensure that the water is boiling hot. The idea is to ensure that the dough is half cooked at this stage. If not, the dough will not become soft and pliable to work on.

Let the dough cool for 10 minutes. Smear a little oil in your palms and knead the dough. Take small quantities of the dough and make small marble-sized balls.

Place the rice balls in an idli tray and steam in a steamer or pressure cooker for 20 minutes. Allow to cool.

Heat a tsp of oil in a pan and crackle mustard, urad dal, chana dal and the curd chillies. When the mustard crackles, add hing and curry leaves. Add the steamed kozhukatais and stir for 5 minutes. Stir carefully ensuring that the kozhukatais do not break. Add freshly grated coconut and milagi podi (optional). Turn off and serve with coconut chutney. This is a healthy breakfast/snack item as it is steamed.

Remember to lightly grease the steamer plate/idly tray in which you arrange the ammini kozhukatai for steaming. This ensures that they don’t stick to the plate.
After the kozhukatai are steamed, turn off the heat and take out the plate/idly tray of kozhukatai. Let it cool off a bit. Wait for a couple of minutes before you touch them because they would be delicate due to all the steam and heat and tend to break easily.

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