Sweet Pidi Kozhukattai/Rice Flour Sweet Dumpling

Sweet pidi kozhukattai is one of Lord Ganesha's favourite. I made this on Ganesha chathurthi as an offering to the Almighty. This is my first attempt with this sweet dish and i should say it was a success. This traditional Indian sweet is easy to prepare in a jiffy.

The moong dhal added into the dough gives a wonderful texture and flavor to the dish. If you can't get moong dhal in your local market, just omit it from the recipe as it is totally optional. Use a good quality of rice flour to get an excellent end result.This is a healthy and gluten free recipe that you can easily pack for your kids lunch box.

Ingredients

1/2 cup rice flour
1 1/4 cups water
1/4 cup grated jaggery
3 tbsp splitted moong dhal (optional)
1/3 cup water, to cook the moong dhal
1 tbsp grated fresh coconut
Pinch of cardamom powder
Oil to grease



Methods

Soak the splitted moong dhal for 30 minutes. Boil the dhal with 1/3 cup of water till soft and tender

Dilute the jaggery in 1 1/4 cups of water and strain to remove impurities.  In a non stick pan, boil the syrup with cardamom powder.

Reduce flame to medium-low and add the rice flour and mix well. Stir continuously till the mixture leaves the side of the pan and form a mass.

Add the grated coconut and cooked moong dhal and mix well to combine. Remove from heat. Transfer to a bowl and cover the bowl with cling film for 5 minutes

Meanwhile, boil water in a steamer. Grease hand with little oil, pinch a small portion of the dough and make cylindrical shape. Press it lightly with your fingers to get the finger prints on the dough.

Steam the prepared dough for 10 minutes

Sweet pidi kozhukattai is ready to be served


Notes

• Idiyappam flour can be replaced with rice flour

• Always keep the dough covered while you working on it to avoid the dough from drying

• The jaggery should be watery do not boil the jaggery to syrup consistency

• The water quantity depends on the quality or brand of rice flour. Different quality and brands requires different quantity of water to make a soft dough