Oct 12, 2015

Undi / Pidi Kozhukkattai

Undi / Pidi Kozhukkattai - It's  a delicious steamed dish in South Indian cuisine, made of homemade rice flour. Undi's best best with coconut chutney or tomato chutney ...

Here's the recipe of Homemade rice flour

Makes: 11 - 13 undis / kozhukkattai

Please use same measurement cup to measure rice flour and water

Main Ingredients

Rice flour, Seasoning (phann) and  3 tablespoon grated coconut

For  the seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon urad dal
1 teaspoon chana dal
1 spring curry leaves or 6 nos
2 dried red chillies, broken into 2 - 3 pieces (optional)


For the  seasoning:

Heat oil in a pan. Add mustard seeds. When they crackle completely, add jeera.  urad dalchana dal, curry leaves and broken red chillies. Saute on a low heat for 5 minutes until fragrant and color changes. Keep aside.


1 cup (200 ml) rice flour

1 3/4 cup water

1/2 teaspoon salt

1 teaspoon oil or ghee


In a bowl, boil 1 3/4 cup water with salt and ghee or oil on a medium heat. Cover with a lid. 

When water boils vigorously, reduce the gas flame to low and add rice flour slowly and mix well with thick steel ladle until rice flour well combined with hot water and there's no trace of water / like porridge.  

Cover and keep aside for 10 minutes to cool naturally.

Transfer cooked rice flour into another wide bowl and mix with seasoning and grated coconut and make a soft dough.

Rice dough


Apply little oil on your hand and make small round undi / balls (11- 13 balls).

Apply little oil in a flat steel bowl and grease well.  Arrange these undis  and steam in a steamer or idli stand  or rice cooker and steam for 15 - 20 minutes on a medium heat until done and soft. Serve hot with Chutney ..

Coconut Chutney


1 cup ( 100 g ) coconut grated

2 dried red chillies or 1/2 teaspoon red chilli powder

1 tablespoon roasted chana dal (pottukadala)

1/2 teaspoon tamarind paste ( optional )

Salt to taste ( or 1/2 teaspoon )

Ginger - 1/2- inch piece


Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required.

For the seasoning (optional):
2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli, halved
1 spring curry leaves or 6 nos


In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.

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