How to make Kavuni arisi sweet pidi kozhukattai

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Kavuni arisi sweet pidi kozhukattai is a delicious and healthy South Indian dumpling made with Chettinad black rice flour, jaggery, coconut, and cardamom. While traditionally prepared for Vinayagar Chaturthi as a prasadam offering, this version doubles up beautifully as a nourishing evening snack too — soft, mildly sweet, and full of flavor.

Pidi Kozhukattai has always held a special place in my heart. I can still picture my paati shaping them in the quiet hours of the morning, steaming them with care, and serving them on a banana leaf during festive days. Her version was made with regular rice flour — simple and divine. But this year, I decided to bring in a gentle twist from the past — using kavuni arisi, the black rice once prized in Chettinad households for its nutrition and earthy taste.

And here’s where the revival began — on a regular grocery run to my local Indiana Store here in the U.S. I spotted a packet of black rice flour tucked in the corner of the grain aisle. I had already used it for puttu, halwa, and even a rustic upma, but something told me it would be perfect for kozhukattai too. I tried it. And it was everything I hoped for — soft, chewy, and deeply satisfying.

This recipe is part of my Paati’s Pot series — a tribute to the soulful flavors I grew up with, now paired with forgotten ingredients that deserve to be brought back into our kitchens. Whether you’re making this for Lord Ganesha or just as a warm 4 PM snack with chai, this black rice pidi kozhukattai is a keeper.

So let’s get to the making of black rice kozhukattai!

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A Bite of History

Kavuni arisi, or black rice, has deep roots in Chettinad cuisine, once reserved for royals and used in celebratory dishes like halwa and sweet puttu. Its earthy taste and natural richness made it special — but over time, it quietly faded from everyday cooking.

By using kavuni arisi in this classic pidi kozhukattai, we bring back a grain with heritage — giving tradition a nourishing twist.

Ingredients, Their Roles & Substitutes

Ingredient	Role in Recipe	Possible Substitutes
Kavuni Arisi Flour/ Black rice flour	Base for the kozhukattai dough. Adds earthy flavor, natural color, and nutrients.	Regular rice flour (for traditional version) or red rice flour for similar texture
Jaggery	Natural sweetener that adds depth and traditional taste.	Brown sugar or palm sugar (flavor changes slightly)
Water	Helps cook and bind the flour into dough.	Thin coconut milk (for extra flavor)
Cardamom Powder	Adds aroma and subtle warmth to the sweet.	Nutmeg (tiny pinch) or a crushed elaichi pod
Fresh Coconut	Adds texture and a soft bite to each kozhukattai.	Desiccated coconut (rehydrated), or skip if unavailable
Ghee / Oil	Used to grease hands while shaping; adds richness.	Coconut oil (for a vegan or coconut-forward twist)

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How to make Kavuni arisi sweet pidi kozhukattai

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack, Festival SweetCuisine: South Indian, TamilDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Steaming time

10 -12

minutes

A festive and wholesome twist to classic kozhukattai using kavuni arisi — perfect for prasadam or as a sweet snack.

Ingredients

½ cup, ½ Kavuni arisi flour (Black rice flour)
¼ to ½ cup, ¼ to ½ Jaggery
1 cup 1 Water
¼ teaspoon, ¼ Cardamom powder
1 tablespoon, 1 Freshly grated coconut
1 teaspoon, 1 Ghee or oil

Directions

Melt the jaggery
In a heavy-bottomed pan, add jaggery and water. Heat on medium flame until the jaggery melts completely. No need for string consistency — just dissolve it.
Add flavoring
Once the jaggery mixture comes to a boil, add cardamom powder and grated coconut. Stir well.
Add flour & cook the dough
Reduce the flame to low-medium. Slowly add kavuni arisi flour to the jaggery mixture while stirring continuously. Keep mixing until the mixture thickens and comes together as a soft dough. Turn off the flame.
Shape the kozhukattai
Let the dough cool for 2–3 minutes. When still warm, grease your palms with ghee or oil. Take small portions and shape them into oblong dumplings (pidi shape).
Steam until done
Grease the steamer or idli plate with oil. Place the shaped kozhukattai and steam for 10–12 minutes on medium flame until firm and cooked.
Serve warm or room temperature
Once steamed, allow them to cool slightly. Serve as a festive prasadam or healthy snack.

Notes

1 cup = 250 ml

Directions to make kavuni arisi sweet pidi kozhukattai with step by step images

Melt the jaggery
Add jaggery and water to a pan. Heat on medium flame until jaggery dissolves completely.
Flavor the mixture
Once boiling, add cardamom powder and coconut. Stir to combine.
Add black rice flour and cook:
Lower the flame. Slowly add kavuni arisi flour to the boiling jaggery mixture, stirring continuously to prevent lumps.
Stir until the mixture thickens and forms a soft dough. Switch off the flame and let it cool slightly.
Shape the kozhukattai
Grease your palms with ghee/oil. While the dough is still warm, take small portions and shape them into oblong dumplings.
Prep:
Grease the steamer plate, place the dumplings.
Steam
Grease the steamer plate, place the dumplings, and steam for 10–12 minutes. Let them cool slightly before serving.

Pro Tips

Don’t overcook the dough: Once it comes together as a ball, turn off the flame.
Avoid dry dough: If the dough cracks while shaping, sprinkle a few drops of warm water and knead again.
Steam in batches: If making a larger quantity, steam in two batches to avoid overcrowding.

Frequently Asked Questions

Can we make sweet kozhukattai with kavuni arisi flour instead of regular rice flour?

Yes, kavuni arisi flour (black rice flour) is a wonderful alternative to regular rice flour for sweet kozhukattai. It adds a slightly nutty taste, beautiful natural color, and is more nutritious. Just ensure the flour is fine and fresh.

How to make soft black rice sweet pidi kozhukattai at home?

To make soft pidi kozhukattai with kavuni arisi flour, cook the flour in boiling jaggery water and mix until it forms a soft dough. Shape it while warm and steam it just until firm — overcooking can make it dry.

What is the ratio of jaggery to black rice flour in kozhukattai?

A balanced ratio is ½ cup kavuni arisi flour to ¼ cup jaggery. This gives a mildly sweet flavor perfect for both snack and prasadam. You can adjust sweetness based on personal preference.

Is kavuni arisi kozhukattai good for health?

Yes, kavuni arisi (black rice) is rich in fiber, antioxidants, and iron, making this kozhukattai a healthy steamed sweet. It’s gluten-free, low in fat, and uses jaggery instead of refined sugar.

Can I prepare black rice sweet kozhukattai in advance for Vinayagar Chaturthi?

Absolutely. You can make the dough ahead and refrigerate it for a few hours. Shape and steam the kozhukattai just before serving to maintain texture and softness.