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Kara Kozhukattai, Kara Kozhukattai Recipe

Recipe for making kara kozhukattai using rice. South Indian Tamil Kongunad style recipe.A different variety of kara kozhukattai made with par boiled rice.

  • Total Time: 2 hours 20 mins
  • Yield: 20 big dumplings 1x



For grinding

  • 1 cup parboiled rice
  • 1 cup water

For tempering

  • 2 teaspoon Indian sesame oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 tablespoon chana dal (kadalai paruppu)
  • 1/2 cup onions, finely chopped
  • 1/2 inch piece ginger, finely chopped
  • 1 sprig curry leaves, finely chopped
  • 3 green chillies, finely chopped
  • 1 teaspoon salt
  • 1/4 cup fresh shredded coconut (optional)


  1. Soak Idli rice (Par Boiled Rice) for 3 hours. Drain the water from the soaked rice. Grind the rice with water. Grind to a really smooth fine paste. Set aside.
  2. Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds and the chana dal. Wait for the chana dal to brown.
  3. Add in the curry leaves, ginger, onions and green chillies. Add in the salt. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
  4. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside.
  5. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
  6. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
  7. Serve hot with coconut chutney, red chutney or kara chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: Tamilnadu