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Uppu Kozhukattai / Kara Pidi Kozhukattai

  • Duration: 25 minutes
  • Serves: 4 people

Authenticity Slice

For authentic kara pidi kozhukattai, use only homemade fresh rice flour and freshly grated coconut. It enhances the flavour of this dish.

Trivia Tadka

This traditional Tamil heirloom recipe is particularly made during Ganesh Chathurthi. It is vegan, gluten free and very easy to cook.



  • Rice rava (uncooked) (1 cup) OR rice flour (1 cup)
  • Water (2 cups)
  • Fresh coconut (nariyal), grated (3 tbsp)
  • Sesame (til) oil (2 tsp)
  • Green chillies (hari mirch), finely chopped (1–2)
  • Mustard seeds (sarson) (1/2 tsp)
  • Curry leaves (kadi patta) (1 sprig)
  • Bengal gram (chana dal) (1 tsp)
  • Split black gram (urad dal) ( 1 tsp)
  • Salt (to taste)


  • Heat oil in a kadhai, add chana dal (Bengal gram), urad dal (split black gram), mustard seeds, green chillies and curry leaves to it.
  • When the mustard seeds splutter, add water and salt.
  • As the water begins boiling, add grated coconut and rice rava, stirring consistently. Continuous stirring helps to make lump-free kozhukattai.
  • Cook the rice rava over low flame till it is even.
  • Let the mixture cool for 5 mins.
  • Grease your hands with oil.
  • Take a small portion of the mixture, squeeze it in your palm and shape them into oblong uppu.
  • Repeat the same procedure for the entire batch. Then steam the uppus for 5–7 mins in a greased steamer (you can also use idli plates).
  • The yummy uppu kozhukattai/kara pidi kozhukattai is ready to be served.

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