Kara Kozhukattai – Pasi Payaru Kozhukattai – Dhal flavored South Indian Dumpling
Kara kozhukattai – Payaru Kozhukattai – a type of small, round,minuscule dumpling in which there would not be any stuffing, instead it would be well coated with steamed moong dhal flavored with coconut. This is also called as Payatham paruppu kozhukattai, Pasi paruppu kozhukattai, Moong dhal kozhukattai, Paruppu Kozhukattai, dhal kolukattai etc.
Payaru Kozhukattai Recipe – Dhal flavored Dumpling Recipe
This kara Kozhukattai is a festival-special dish which is prepared for festivals for Lord Ganesha (Pillayar/ Vinayagar). Be it Vinayagar Chathuruthi, Sankadagara Chathurthi (Festivals/Poojas for Lord Ganesha), all flavours of South Indian Dumplings (Kozhukattai) would be on the menu. As just sweet dumpling would be too boring, my mom used to prepare this kara Kozhukattai along with Puli Kozhukattai, Inippu Kozhukattai (Poornam Kolukattai), Modhagam (modhaha Kolukattai) and Ulundhu Kozhukattai. We would post all those flavors of dumplings soon. Do bookmark this page and like us on FB to get instant updates. Over to Pasi Payaru Kozhukattai recipe from Home-Making-Delight..
- Moong Dhal (Payatham paruppu/ (Pasi paruppu) – 1/2 cup
- Rice flour – 1 cup
- Salt – as needed
- Gingelly oil – 4 tbsp + 1 tbsp + 1 tsp
- Mustard seeds – 2 tsp
- Curry leaves – a few
- Cilantro – a few
- Green chillies – 3
- Water for making the dough – as needed
- Soak the Moong dhal (Paasi Paruppu) in water so that it is immersed well in water for atleast 30 minutes.
- Boil 1/2 cup of water in a vessel until it bubbles out well.
- Sieve the rice flour well, if needed.
- To the rice flour, add the needed salt and 1 tbsp of gingelly oil and mix gently.
- Now, add the boiling water also and mix well using a spoon. Once it cools down well enough to be touched by bare hand, start kneading the dough. Before kneading, apply a tsp of oil to your palm. Add more water as needed to knead the dough. Once done, don’t leave it uncovered.
- After kneading, roll the dough into thin long form and start making the small and round dumplings as shown in the pic below. The size can be twice or thrice bigger than peas.
- Now, place the mini dumpling balls in a Idly pan (or any other steaming vessel that you have) and steam-cook for 8 – 12 minutes until it gets cooked well.
- While you set off to steam the kozhukattai, you can also steam-cook the soaked moong dhal in the same Idly-pan. Or, you can steam cook the soaked Moong dhal separately until it gets cooked well(but not until they turn mushy). The dhal should not be sticky, but separate. Dhal would take more time than Dumplings for getting steam-cooked.
- Heat 4 tbsp of gingelly oil in a pan and add mustard seeds, Urad dhal, chopped green chillies and Curry leaves.
- Now, add the steam cooked dumplings and dhal and mix well and cook for 3 – 5 minutes in medium flame. Gently, Stir continuously. Take care not to mash them together.
- Add grated coconut and mix well and then switch off the stove. Garnish with Cilantro and serve your soft and chewy Kara Kozhukattai – Pasi Payaru Kolukkatai hot with any chutney of your choice.
- Don’t leave the dough uncovered after kneading/Rolling it for it might render the dumplings a bit hard. As so.on as you knead the dough, roll them into dumplings and immediately steam-cook them or keep them covered somewhere in the kitchen. Don’t keep the dough vessel near Fan/AC.
- Applying a tsp of oil in your palms would ease the dumpling making process.
- The water used for kneading the dough should be hot. If not, our payaru kozhukattai would become hard.
- I used a idly pan to steam cook both the kozhukatai and dhal. Place the dhal in a covered vessel at the bottom of the Idly pan and place the dumplings on the top rack of the idly pan.
- Don’t try to steam cook more than one tray of dumplings at a time, as there are holes in the Idly-Tray (idly thattu) through which water might flow into second rack and make the dumplings mushy.
- In my steam-cooked dhal photo, dhal has turned slightly mushy as I overcooked it a bit. I placed the dhal when two batches of dumplings got cooked. Take care of that.
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