Kaara Kozhukattai Recipe – Soft, Spicy & Easy to Make

Kaara kozhukattai, also commonly written as kara kozhukattai, is a savoury steamed rice-based snack popular in Tamil Nadu. It is soft on the inside and flavoured with mustard seeds, chana dal, ginger, green chilli, shallots and coriander leaves.

This kaara kozhukattai recipe uses Anil Kozhukattai Flour to simplify the preparation. Instead of preparing rice flour from scratch, you can use ready-made kozhukattai flour to prepare the dough and shape the dumplings at home. Serve them warm with coconut chutney for a simple South Indian breakfast or evening snack. 

Recipe Information

● Preparation Time: 10 minutes 
● Cooking Time: 15–20 minutes
● Total Time: 25–30 minutes
● Servings: 3–4
● Cooking Method: Steaming
● Cuisine: Tamil Nadu / South Indian

Cooking time and servings may vary depending on the size of the kozhukattai and the quantity prepared. 

Ingredients Required 

Water quantity may vary slightly depending on the flour and the desired dough consistency.

How to Make Kaara Kozhukattai

Step 1: Prepare the Tempering

Heat oil in a kadai over medium heat. Add the mustard seeds and let them splutter. Add the chana dal and saute until it turns light golden. 

Add the ginger-green chilli paste and saute briefly. Add the chopped shallots, curry leaves and coriander leaves. Cook for about a minute until the shallots begin to soften. 

Add the measured water and salt. Bring the mixture to a rolling boil. 

Step 2: Prepare the Kozhukattai Dough

Reduce the flame to low and gradually add the Anil Kozhukattai Flour to the boiling water while stirring continuously.

The mixture may look crumbly at first. Continue stirring and cooking on low heat until the flour absorbs the water and forms a soft dough that starts leaving the sides of the pan.

Turn off the heat and allow the dough to cool until it is warm enough to handle. 

Step 3: Shape the Kozhukattai

Lightly grease your palms with a little oil. Take a small portion of the dough and shape it using a kozhukattai mould, if available.

Alternatively, shape the dough into small portions by hand. Make sure the pieces are similar in size so that they cook evenly.

Place the shaped kozhukattai on a greased steaming plate or a plate lined with a suitable steaming cloth. Leave some space between each piece. 

Step 4: Steam the Kozhukattai

Place the plate inside a steamer and steam over medium heat for approximately 10–15 minutes, or until the kozhukattai are firm and cooked through.

The exact steaming time may vary depending on their size. Avoid overcrowding the steamer, as this can affect even cooking.

Step 5:  Cool and serve

Once cooked, carefully remove the kozhukattai and allow them to cool for a couple of minutes before serving. 

Watch the Kaara Kozhukattai Recipe Video 

Follow the complete preparation process in this recipe video: 

Watch the Kaara Kozhukattai Recipe on Instagram 

Common Mistakes to Avoid

● Adding too much water: Excess water can make the dough too soft and difficult to shape. Add the flour gradually and adjust the consistency if needed. 
● Cooking the dough on high heat: High heat can cause the flour to form lumps before it cooks evenly. Keep the flame low after adding the flour.
● Handling the dough while it is too hot: Allow the dough to cool until it is comfortable to handle before shaping.
● Overcrowding the steamer: Leave enough space between the kozhukattai so that steam can circulate properly.
● Skipping the resting time: Allowing the cooked dough to cool slightly makes it easier to shape and can help prevent cracks.
● Removing them too early: Undercooked kozhukattai may remain doughy in the centre. Steam until they are fully cooked before removing them. 

Nutrition Information 

Note: The nutritional values above are approximate and based on the ingredients and quantities used in this recipe. Actual values may vary depending on the specific flour, quantity of oil, serving size and other ingredients used. For the most accurate nutritional information, refer to the nutrition information provided on the Anil Kozhukattai Flour packaging.  

Make Kozhukattai Easily with Anil Kozhukattai Flour

Anil Kozhukattai Flour is made from finely processed rice and is designed for preparing soft, traditionally shaped kozhukattai. It can be used to prepare both savoury and sweet kozhukattai recipes at home. 

Button: Shop Anil Kozhukattai Flour 

You can also explore more Kozhukattai recipes for different ways to prepare this traditional South Indian dish

Conclusion

This kaara kozhukattai recipe is a simple way to prepare a traditional savoury steamed snack at home. Using Anil Kozhukattai Flour can simplify the preparation by removing the need to prepare rice flour from scratch.

The tempering of mustard seeds, chana dal, ginger, green chilli and shallots gives the kozhukattai its savoury flavour, while steaming helps create a soft texture. Serve the freshly steamed kozhukattai with coconut chutney for a simple breakfast or evening snack.