Copy Icon
Twitter Icon


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 4
  • 1 1/2 cups roasted rice flour:

  • 1 cups grated coconut

  • 1 tbsp jeera

  • 1/4 tsp salt

  • 1 litre water

  • 1 tbsp sliced cheriya ulli

  • 1/2 cups coconut milk


  • Grind coarsely grated coconut and jeera. Into a bowl add in roasted rice flour, grinded coarsely, and salt. Mix well and keep this aside.
  • Add water into a large pan or uruli; add in sliced cheriya ulli (shallots), sliced garlic, salt, curry leaves, and coriander powder. Bring this to a boil.
  • Add this boiled and hot water to the rice flour and coconut mix and mix well and make it into a dough. Allow it to cool down a little.
  • Pinch off lemon sized balls from this and slide it into the hot simmering water and bring it to a boil and cover and simmer it for another 7 mins. The pidi or rice dumplings will take 5-7 minutes to cook on medium low flame. Once it is cooked carefully turn it to the other side.
  • Into 1 tbsp rice flour add 1/2 cup coconut milk and mix well without lumps. Add this into the pidi and mix well. The rice flour will help it to thicken. After about 2-3 minutes and switch off the flame. Pidi is ready to serve with varutharacha kozhi curry.