01
Salt Kozhakattai
Rare
Salt Kozhakattai - steamed rice flour dumplings filled with a spiced urad dal and channa dal filling.
Rice flour kozhakattai stuffed with a steamed urad-channa dal filling, seasoned with mustard, coconut and curry leaves.
CLICK TO REad
AMMAMMA'S NOTES.
Urad dal (for filling)
1/2 cup
Channa dal
2 spoons
Red chilly
4
Asafoetida
a pinch
Salt
to taste
Curry leaves
as needed
Coconut
4 tablespoons
Oil
2 spoons
Mustard
1 spoon
Urad dal (for seasoning)
1 spoon
01
Make the outer rice dough the same way as for Sweet Kozhakattai.
02
Soak the urad dal and channa dal for 1/2 hour, then grind coarsely with red chilly, salt and asafoetida (without adding water).
03
Steam cook the ground mixture for 10 minutes, then mix in the coconut and a seasoning of oil, mustard, urad dal and curry leaves.
04
Shape the rice dough into small cups, fill with the urad dal filling, and steam cook in a cooker for 10 minutes.
Sweet Kozhakattai
Soft rice flour cups filled with coconut, jaggery and elaichi, then sealed and steamed.
learn more
Puttu Kadalai
PUTTU KADALAI - STEAMED RICE-FLOUR AND COCONUT CAKES (PUTTU) SERVED WITH A SPICY KADALA CURRY
learn more
Making kozhakattai during Ganpati with Ammamma — I was so bad at shaping them and rolling out the little rice flour sheets that we devised a new method: she'd make the sheets, I'd stuff and shape them. If by chance I got one right, she'd be shocked, surprised, and so happy. My favourite part was Thatha coming by to congratulate us on our progress.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026