Mani Kozhukatta Recipe

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Tempered steamed rice balls. A quick breakfast/snack

Prep time:
Cook time:
Servings: 4


Cost per serving $1.04 view details
  • Ingredients
  • Rice Flour - 1 cup (I used store bought pathiri podi or idiyappam flour)
  • Boiling water - 1 1/2 cups ( Boil 2 cups , use more if needed)
  • Salt - 1/4 - 1/2 Tsp
  • Grated Coconut - 1/2 cup (Fresh)
  • Shallots / pearl onions/ cheriya ulli - 8 (roughly crushed)
  • Green chilly chopped - 2
  • Fennel seeds / perumjeerakam - 1/4 Tsp
  • For Tempering
  • Oil - 2 Tbsp
  • Mustard Seeds - 1/2 Tsp
  • Dry Red Chilly - 3 halved
  • Curry leaves - 2 Sprigs


  1. Preparation
  2. Boil 2 cups of water with salt. Once it boils, remove it from fire.
  3. Take the rice flour in a bowl, add the boiling water to this little by little, Mix with a wooden spatula. Let the mixture cool down a bit until you can handle it. Do not let it cool completely as it will become too dry.
  4. Make sure no lumps are formed and mix well until you get a soft dough.
  5. To this add grated coconut, shallots, fennel seeds and green chilly. Mix well.
  6. Make small marble sized balls out of the dough. (Smear some oil on your palm before making balls, the dough might stick to your hand)
  7. Place some of the balls in a steamer and steam for about 10 - 15 minutes, until it is cooked and looks glossy. Do not overcook it. Transfer these to a bowl and steam the remaining kozhukatta.
  8. Now for tempering, heat oil in a kadai, splutter mustard seeds, add dry red chilly and curry leaves. Fry for a minute.
  9. Add steamed kozhukatta to it and mix well.
  10. Serve hot with tea as breakfast or a team time snack.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 384g
Recipe makes 4 servings
Calories 269  
Calories from Fat 206 77%
Total Fat 24.21g 30%
Saturated Fat 15.85g 63%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 262mg 11%
Potassium 422mg 12%
Total Carbs 14.02g 4%
Dietary Fiber 6.5g 22%
Sugars 4.68g 3%
Protein 2.68g 4%
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