Sweet Pidi Kozhukattai Recipe | Startup Cooking


sweet pidi kozhukattai

Sweet Pidi Kozhukattai - A fantastic south Indian dumplings made from idiyappam flour, grated coconut, jaggery and cardamom powder. This kozhukattai tastes very mild sweet and easy to make too.

Pidi kozhukattai is a traditional neivedhyam dish we often make for Ganesh Chaturthi or even for any small pooja.  

Ganesh Chaturthi is celebrated all over India and there are many kozhukattai varieties are prepared such as thengai poorna kozhukattai, paruppu poorna kozhukattai, kara kozhukattai, ellu poorna kozhukattai, etc., In this post I am sharing how to make delicious sweet pidi kozhukattai in an easy way using idiyappam flour. The traditional way of making kozhukattai is always used to soak and grind the rice and then mix with jaggery.

Kozhukattai is one of the recipe that kindles my childhood memories, its staple in our house for weekend breakfast or as after school snack. As Kozhukattais are steamed,  its very healthy, easily digestible and filling. This sweet pidi kozhukatai can be given to toddlers after 1.5 year old too. Follow my step by step photo recipe to prepare Sweet Pidi Kozhukattai. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

Snack recipes

sweet pidi kozhukattai


Coarse       : Snack

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 10 min

Total Time  : 20 min

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sweet pidi kozhukattai


  • 1/2 cup jaggery
  • 1 cup water
  • 1/4 cup grated coconut
  • 1/4 tsp cardamom powder
  • 1/2 cup idiyappam flour
  • 1 tsp ghee

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  • heat a heavy bottomed pan or non stick pan, and add jaggery and water
  • mix well and dissolve the jaggery completely without any lumps and then filter the jaggery water using strainer and then discard the impurities
  • again add jaggery water back to the pan and add grated coconut and cardamom powder
  • mix well and bring the jaggery water to boil
  • once the water starts to boil, add flour with one hand and stir continuously with other hand to prevent formation of lumps
  • mix well continuously until all the water has evaporated and finally add a tsp of ghee and cook on low flame for 5 minutes and then transfer the dough into a wider plate
  • when the dough is warm, grease your hands with little ghee and take a small ball sized dough and gently press with 4 fingers towards inside and make an impression, kozhukattai is ready to steam
  • repeat the same process for the rest of the dough
  • now place the prepared kozhukattai in a greased steamer plate and steam for 10-15 minutes or until done, kozhukattai looks shiny
  • once kozhukattai is done, switch off the flame and take off the kozhukattai from the pot after 5 minutes
  • serve warm and Enjoy! with friends and family
  • do not add more water while making the dough, or else the kozhukattai may taste less sweet
  • you can use grated coconut or coconut bits
  • the kozhukattai should be smooth ball without any fine cracks
  • here i used readymade idiyappam flour, double horse brand.
  • water quantity totally depends on the rice flour quality so adjust accordingly

sweet pidi kozhukattai


add water and jaggery into the pan

mix well and dissolve the jaggery completely
(if there is any impurities, filter the jaggery water using strainer and add back to the pan again)

add grated coconut and cardamom powder

mix well and bring the water to boil

add idiyappam flour

mix well continuously without formation of lumps

once all the water is evaporated, add a tsp of ghee and mix well
the dough is ready and now switch off the flame

transfer the dough into greased plate

pinch a small sized dough

gently press the dough between your fingers and 
made slight impression

place the prepared kozhukattai on the greased steamer plate

place the steamer plate on the boiling water

steam the kozhukattai's for 10-15 minutes

cool down the kozhukattai for 5 minutes at room temperature
 before serving

serve warm and it tastes too good

sweet pidi kozhukattai

Sweet Pidi Kozhukattai

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