This Chettinad special Kozhukattai also known as steamed dumplings is the perfect snack for when you’re hungry. As it is ground (aatti) and mixed (kindi) hence it’s name. It’s sure to fill you up as it’s made with dhal and rice. This recipe is very simple and quick to make, so you won’t have to wait long to enjoy!
Wash and soak idli rice 
Soak moong dhal separately 
Add urad dhal, mustard seeds, and cumin seeds to hot oil 
Add curry leaves and green chilies 
Pour ground rice batter into the pan 
Add soaked moong dhal 
Add water, salt, sugar and stir 
Add coconut 
Cook until thick 
Cool mixture 
Grease the idli steaming plate 
Roll mixture into balls and steam 
Aatti Kindi Kozhukattai
This Chettinad special Kozhukattai (steamed dumplings) is the perfect snack for when you're hungry. As it is ground (aatti) and mixed (kindi) hence it's name. It's sure to fill you up as it's made with dhal and rice. This recipe is very simple and quick to make, so you won't have to wait long to enjoy!
Servings: 40 balls
Ingredients
- 2 cups idli rice
- ½ cup moong dhal
- 1 cup water (additional water needed for steaming and grinding batter)
- 3 tbsp oil
- 6 green chilies (chopped)(adjust to taste)
- 10 curry leaves
- 2 tsp urad dhal
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp sugar
- ½ cup grated coconut
- salt to taste
Instructions
- Put the idli rice in a bowl. Wash thoroughly and soak in water for 2 hours.
- In a different bowl, wash moong dhal and soak in water for 2 hours.
- Grind the soaked rice in a blender. Add ½-1 cup of water as needed for grinding. Grind coarsely and set aside.
- Heat oil in a pan. Once hot, add urad dhal, mustard seeds, and cumin seeds.
- Once mustard seeds start to crackle, add chopped green chilies, and curry leaves.
- Next, pour the ground rice batter into the pan.
- Then, add the soaked moong dhal to the pan too.
- Add 1 cup of water, salt, and sugar. Cook on medium flame.
- Keep stirring so that no lumps form. Once the mixture gets thick, add grated coconut.
- Mix well and cook until the dough becomes thick in consistency. It should be thick enough to mold.
- Let the mixture cool. After about 10 minutes, start making even sized balls. If the mixture is still too hot, wait a little longer.
- Now, add water to a idli steamer. Cover with a lid and let the water boil.
- Spray cooking oil onto the idli steaming plate and place the shaped balls on the steaming plate. Steam for 7-8 minutes.
- Once cooked, remove the kozhukattai from the idli steamer.
- Serve hot with chutney.
- See below for additional varieties or sides that go well with this dish.
- Colorful Chutneys
