🥄 Kozhukattai Flour Recipe | Perfect for Kozhukattai & Idiyappam

A simple yet essential batter recipe using rice flour, perfect for making traditional steamed dumplings and string hoppers!

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Ingredients

• 1 cup rice flour (any packed brand)
• 1 tsp salt
• 1 cup water (add gradually)
• 2-3 tsp sesame oil

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👩‍🍳 Instructions

Step 1: Prepare the Flour Mixture

• In a bowl, combine rice flour and salt. Mix well.
• Gradually add water little by little while continuously mixing. Use a hand blender for smoother mixing if available.
• Aim for a dosa batter-like consistency. Do not add all the water at once.

Step 2: Cook the Batter

• In a heavy-bottomed kadai or pan, add the sesame oil first.
• Immediately pour in the rice flour batter. Mix the oil and batter well.
• Do not switch on the flame yet — if the oil becomes even slightly warm, the batter will start forming lumps.
• Once oil and batter are combined smoothly, switch on the flame to medium-low and keep stirring continuously.
• At first, oil may gather at the corners — this is normal. Continue mixing until the batter thickens into a soft dough.

Step 3: Continuous Mixing

• Keep stirring without pause for about 5 minutes on medium flame.
• The batter will thicken gradually. Scrape flour stuck on sides back into the batter.
• Do not stop stirring or the batter will become crispy and unusable for Kozhukattai.

Step 4: Final Cooking

• Continue stirring for another 2 minutes until the batter is well-cooked and thick.
• Test readiness: take a small portion, if it doesn’t stick to your palms, it’s ready.
• If sticky, cook 2–3 more minutes while stirring.

Step 5: Storage

• Transfer batter immediately to another vessel.
• Cover tightly to prevent drying out. Uncovered batter dries and becomes hard to shape.

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✅ Tips for Success

• 🥄 Use a hand blender for easy, smooth mixing.
• 🔥 Maintain medium flame throughout cooking.
• ⏰ Never stop stirring while cooking.
• 💧 Add water slowly to avoid lumps.
• 🫙 Store batter covered to keep moisture intact.

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🍽️ Uses

• Steamed Kozhukattai (rice dumplings)
• Idiyappam (string hoppers)

Traditionally, Kozhukattai batter is made by soaking and grinding rice, then cooking. This recipe uses readymade rice flour for convenience without compromising texture.

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Video Tutorial