Tomato spiced rice balls

Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfaction of the full meal.

Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfactionWhat can be made to have a special touch to treat our taste buds?

Here rice mini-balls spiced with tomato flavour to have as one pot meal no need of any side dish or dip to serve with, this will be an interesting dish among children to enjoy. Actually, a similar variety of Non-vegetarian dish (Rice balls cooked in Chicken Gravy) shared by my friend is here derived to a simple vegetarian breakfast or pack meal to office or school. I made a sweet version filled with coconut and jaggery (Poorna Kozhukkattai) and this as a mildly spiced Tomato flavour version to balance the meal with both categories. According to our preferences vegetables and heavy ground, masala with coconut also can be added. I have done with a very mild touch of masala.


Rice flour(Idiyappam flour)

Salt-1/2 tsp

Oil -1 tsp

Chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Asafoetida-2 pinches

Water-2 cups boiled

To Season with Masala:

Ghee-1 tbsp

Mustard -1/2 tsp

Urag-1/2 tsp

Onion fine chopped-1

Tomato chopped-1

Curry leaves-1 twig

Salt-1/4 tsp

Chili powder-1 tsp

Garam masala-1/2 tsp

Sugar-1/4 tsp

According to our preferences vegetables and heavy fresh grind masala with coconut also can be added.


Step-1: Take a wide bowl add the rice flour, chilli powder, turmeric powder and asafoetida. Boil water with oil and salt, with the help of ladle mix flour with this boiled water to a consistency of the thick dough to make mini balls. Note: Adding a teaspoon of oil and salt in the water helps to make the dough soft and to dissolve salt to mix evenly.

Step-2 : Apply oil to your hands mix the dough to smooth and make mini patties as shown in the picture. Steam cook mini balls for 20 minutes.

Step -3: Heat pan add ghee or oil and season it with mustard and urad, add Chopped onion, tomatoes and curry leaves saute well to a smooth gravy add chilli powder, garam masala powder, sugar and 1/2 cup of water let cook to a gravy.

Step-4: Finally, add boiled mini balls and cook for 3 more minutes the balls absorbs the gravy to give the succulent taste.

Sprinkle some coriander leaves and serve.

Rava Kozhukkattai

Rava Kozhukkattai:

Wish You all Happy Ganesh Chathurthi,

Glad to note that we have achieved 350 posts in our blog – . To celebrate both Ganesh Chaturthi and our achievement we have a treat with the unique recipe Rava Kozhukkattai. easy to prepare in few minutes of effort. Rava has the quality of easiest and fast cooking ingredient in all to choose. Rice can be replaced by Rava to make Kozhukkattai.

Rava Kozhukkattai
Rava Kozhukkattai


Fine Rava / Sooji -1 cup

Milk -1 cup

Cardamom powder-1/4 tsp

Grated coconut-1/4 cup

Jaggery grated- 3/4 cup

Cashew-few broken

Ghee-1 tbsp


Heat pan with Ghee golden roast broken Cashews, collect and keep it aside.

In the same pan fry Sooji / Rava for 2 to 3 minutes in medium flame.

Melt jaggery by sprinkling some water, once done strain it to remove unwanted particles.


In another pan boil milk, while it starts boiling temperature, add roasted Rava and stir constantly.


When it becomes thick, add melted jaggery, grated coconut, and cardamom powder, mix well.
IMG_3551Switch off the flame and allow it to cool. Add ghee if you prefer more.


Make it into small lemon sized balls, place cashews on making every ball and steam cook it for 10 minutes.


Rava Kozhukkattai
Rava Kozhukkattai







Pidi Kozhukkattai

Pidi Kozhukkattai:

Red rice is usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has a higher nutritional value of rice eaten with the germ intact.

Kozhukkattai made out of healthy red rice will be soft and melts in our mouth. We call it as, “Pidi” Kozhukkattai because we catch to hold the mixture to get its shape. Delicious red rice kozhukkattai can be served with Red chili or Tomato chutney.



Red rice flour- 1 cup

Moong dal partially boiled-1/4 cup

Coconut-1/4 cup

Salt-1 tsp

Water-2 cups


To season :

Oil-1 tbsp

Mustard seed-1 tsp

Urad dal-1 tbsp

Channa dal-1 tbsp

Cumin seed-1/4 tsp

Curry leaves-2 twigs


Method to prepare:

In a pan dry roast red rice flour for 2 to 3 minutes, collect and keep it ready.

Heat pan with oil and temper the ‘To season’ ingredients.

Add curry leaves, water and add salt and allow to boil.


Now add red rice flour and stir it constantly.

When the mixture becomes thick add partially boiled moong dal and grated coconut, mix all together well in medium flame.



Switch off the stove, allow it to room temperature.


Grease your hands, take a small amount of kozhukkattai mixture and hold it in your palm to get finger shape.

Boil water in Idly pan to steam the Kozhukkattai.

Steam cook kozhukkattai 10 to 15 minutes.

Delicious soft red rice Kozhukkattai is ready.




Mixed nuts Kozhukkattai

Mixed nuts Kozhukkattai:

Healthiest Innovation in our traditional recipe. Kozhukkattai is traditionally made with rice flour as a base and filling prepared in various combinations to stuff inside the Kolukkattai, including spice and sweet. Here, I thought to prepare something healthier to consume and without any artificial sweet or sweets like sugar and jaggery. Dates are naturally sweet in taste and the crunchy nuts added are very healthy. This wonderful combination of nuts and dates, filled in rice pod is heavenly in taste. Exclusively prepared for this Ganesh Chathurthi, recipe from Chettinadcookbook.

Mixed nuts Kozhukkattai
Mixed nuts Kozhukkattai

Ingredients: To prepare the outer covering

Rice flour-1 cup ( yields 20 to 23 Kozhukkattai)

Salt-1/2 tsp

Oil-2 tsp

Ingredients for filling mixture:

Dates-15 nos

Kiss-miss, dry grapes- 1 tbsp

Coconut grated-2 tbsp

Almond-fist full

Cashew nuts- fist full

Pista, walnut -5 to 10 each (optional)

Peanuts-1 tbsp

Cardamom-1/2 tsp

Ghee-2 tsp to roast the nut mixture


Coarsely grind all the above-mentioned nuts in a mortar or pestle, collect it separately.


Grind the dates and dry grapes together for a minute to mash it well.


Heat pan with one teaspoon of ghee and slightly roast the nut mixture.

In a wide pan add roasted nut mixture, dates mixture, and coconut.


Mix it well all together and make it into a small gooseberry sized balls.


In a vessel boil water, take another pan to add the rice flour, salt, and oil as mentioned above.

Gradually pour boiling water into the rice flour and mix it with the ladle to a tight dough.

Make the dough to small lemon size equal balls, Now grease your fingers and palm, make the balls to thin patties or cup-shaped to fill the mixture.


Make it to your desired shape, such that the filling does not come out of the outer covering.


Steam cook the Kozhukkattai, in two batches for 10 to 15 minutes.

Mixed nuts Kolukkattai is ready. Exclusively prepared for this Ganesh Chathurthi from Chettinadcookbook.



If you prefer to have a more sweet taste, add some grated jaggery with the mixture.

One teaspoon of sugar can be added in rice flour while mixing the dough.

Varagu rice kozhukkattai

Varagu rice kozhukkattai:

Millets are becoming trendy food and wholesome nutritious to all age category, nourishing dishes are prepared with millets.

Millet provides a host of nutrients, has a sweet nutty flavour, and is considered to be one of the most digestible and non-allergenic grains .

Kodo millet(vara gari si) kozhukkattai is very palatable and soft when compared with other varieties of kolukkattai. Excellent breakfast or dinner with poondu (garlic) chutney.

Kodo millet can be used in the place of  raw rice in all dishes alternatively, the taste will be better when compared with rice.


Varagu rice kozhukkattai
Varagu rice kozhukkattai

Benefits of millets and Kodo millet:

All millet varieties show high antioxidant activity. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.

Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.Millet gets digested easily.

Kodo millet is known as varagu in Tamil. Its basically a digestion-friendly millet.It is rich in phytochemicals, that helps in reduction of cancer risks.It helps to reduce the body weight which is most needed for obese people.

It helps to overcome irregular period problems in women.It helps to reduce knee & joint pains.Also, it is good for diabetic people .

It reduces nervous disorders, especially in eyes.


Varagu rice (kodo millet)-1 cup


green chilli-3 nos

curry leaves-2 twig

Coconut grated-1/4 of a coconut

Moong dal-1 tbsp  (optional)

Salt-3/4 tsp

To temper:

Oil-1 tbsp

Mustard seed-1 tsp

Urad dal-1 tsp

Cumin seed-1/2 tsp


1.Wash, drain water completely and coarse grind Kodo millet in a mixer for a minute or two, no need to soak (be careful,do not grind to a smooth paste which makes the kozhukkattai hard and sticky)

2.Half cook moong dal.

3.Chop Onion,curry leaves and green chillies.

4.In a thick bottom vessel add 3 cups of water, allow it to boil in high flame,add coarse ground kodo millet,reduce flame and cook soft by stirring occasionally (to make balls consistency).


5.Heat pan pour oil and temper with the above mentioned “To temper” ingredients, add chopped onion,green chilli and curry leaves, saute for 2 to 3 minutes in the low flame you will get the wonderful aroma, now add grated coconut and stir well switch of the flame.

6.Take a wide bowl add cooked Kodo millet,cooked dal and sauteed ingredients, add salt to mix it so as to coagulate well.



7.Make it into lemon sized balls, steam it in an idly pot or in a steamer for 5 minutes. All the ingredients added are pre-cooked so 5 minutes steaming is sufficient

8. Serve with red chilli  chutney or garlic chutney.




Rice balls/Neer Kozhukkattai

Rice Balls/Neer Kozhukkattai:

Kozhukattai is nothing but a rice dumpling, made by steaming freshly ground rice into balls, it can be made as both sweet and salt version. As we know any steamed food is extremely good for health. Here is the salt version.This will be soft and tasty with Kanagambara chutney.Neer Kozhukkattai




Boiled Rice 1 cup (rice rava also can be used)
Cumin Seeds 1 tsp
Green or red Chillies chopped 2 no.
Salt 1 tsp
Grated Coconut ½ cup
Oil 2 tbsp

Moong dal-2 tbsp (optional)

Curry Leaves 1 stalks


Wash the rice and moong dal separately. Soak rice in 3 cups of water for about 2 hours.Soak dal in enough water to cover.

Grind rice, with 1 cup of water to a coarse consistency, add salt.Transfer to a vessel.

Drain moong dal completely,mix  it into the ground rice.

Put the oil in a skillet over medium heat. When the oil is hot but not smoking, add cumin seeds ,and chillies,curry leaves .

Add ground rice mixed moong dal and stir it.

Pour about 1 1/2 cups of water in it, stirring frequently over medium heat, till the rice is cooked to the consistency to make balls, switch off the flame.



Add coconut and mix well, Cool the mixture.

Shape into small lemon sized, oval-shaped balls and steam- cook for 10-12 minutes, placing it on Idly plates.

Serve with Kanagambara thovayal, tomato or chilli chutney.




Pillayar Patti Modhagam-Kozhukkattai

Pillayar Patti Mothagam:

Vinayagar Chadhurthi, with the unique recipe prepared in Pillayar Patti – Modhagam. We believe that Lord Ganesha likes Modhagam, so we call him as Modhagappiriyar in Tamil, means who loves Modhagam. This is the reason behind we prepare various types of Kozhukkattai and show our devotion towards Ganesha. This the unique type of Modhagam prepared in Pillayar Patti during this Chathurthi. Freshly prepared with soaked raw rice and moong dal.

Pillayar Patti Mothagam
Pillayar Patti Mothagam

Number of  Servings :  20 – 22 balls

Raw rice – 1 cup
Jaggery – 1 cup powdered
Moong dal – a handful or 1/4 cup
Coconut – 4 spoon or 1/4 cup grated
Elaichi-1/2 tsp powder                                                                                                                                                                                                                                 Ghee-1 tbsp


  • Wash and Soak the rice and dal together for 2 hours
  • Then drain water from the rice completely,  spread it on a clean towel or paper so that the water content will be absorbed, approximately (30 minutes)
  • Rub off any moisture from the rice with the towel and grind it in the blender coarsely.
  • Heat pan with 1 tbsp of ghee and roast the broken rice until it heats up to a hand bearable heat. keep aside
  • Break the jaggery and heat it with a  little water just to melt it. Sift the jaggery water to the strainer to remove the unwanted particles.
  • Now boil 2 1/2 cups of water in another thick bottom pan, add the broken rice and stir constantly, it will start thickening and tight gradually, at this stage add jaggery melted water, cook until it thickens such that you can make balls out of it. Switch off.
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  • Now add coconut and Elaichi to the rice mixture allow it to cool.
  • Make it into small balls by greasing your hands with gingelly oil or ghee
  • Now steam the balls as you do for idly for 20 minutes.
  • Allow it to warm and transfer Modhagam to serving dish carefully.


Erukkam Kozhukkattai

Name of this dish based on the flower Erukkam poo in Tamil, commonly known as Crown flower loved by Lord Ganesha. Kozhukkattai as neivedhyam, prepared in the shape of Erukkam poo, his desired flower. Tastes great with both sweet and spicy fillings.

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Erikkam kozhukkattai
Erikkam kozhukkattai


Ingredients: To make 20 Kozhukkattai

Rice flour-1 cup

Salt-1 pinch

Oil-2 tsp

Water-3/4 cup

Ingredient for Sweet  filling:

Coconut-1/2 cup

Channa dal-1/4 cup boiled

Jaggery(powdered)-1/2 cup

Elaichi powder-1/4 tsp


Heat pan with 1 tsp of Ghee adds coconut fry little in low flame add mashed channa dal and Jaggery mix well.

Add Elaichi powder switch off and keep aside to cool.

Ingredient for Salt, Dal filling:

Urad dal or Lentil or Green gram-1/2 cup

Dry red chilli-2 nos

Salt- 1/2 tsp

Cumin seeds-1 tsp

Coconut-3 tsp


Soak dal for 1 hour

Grind coarsely with cumin seeds,Red chilli, and Salt.

Heat pan with one tsp of oil season with Mustard seeds and asafoetida,add curry leaves mix well.

Saute until half cooked now add coconut and  set aside to cool.

Here both sweet and dal mixture is readyDSC07980


Boil water ,take wide bowl pour rice flour and Salt add water little by little mix with the spoon to the consistency to make a ball.

Make small lemon sized balls and  into small circles with thin-medium thickness.

Fill it with one teaspoon of filling or as desired in the middle of  circles and close it as Erukam poo shape.



Boil water in idly pan and steam boil  these filled Kozhukkattai for 15 minutes.

Delicious Erukkam Kozhukkattai is ready.



Erukkam Kozhukkattai