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Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 4

  • Roasted rice flour: 1 1/2 cups

  • Grated coconut 1 cups

  • Jeera 1 tbsp

  • Salt 1/4 tsp

  • water 1 litre

  • sliced cheriya ulli 1 tbsp

  • Coconut milk 1/2 cups


  • 01

    Grind coarsely grated coconut and jeera. Into a bowl add in roasted rice flour, grinded coarsely, and salt. Mix well and keep this aside.

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

    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.



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