Kozhukattai - Spicy Variety

kozhukattai spicy variety

Have you tried the spicy kozhukattai, which is also known as khara kadabu? It is a delicious dish you would like. Spicy kozhukattai is made on the festival days like Ganesh Chaturthi. What is the spicy kozhukattai filling made of? It has the ground mixture of items like chana, moong, toor and urad dal and green leaves, chilies, and ginger. You may want to try the spicy variety of kozhukattai for breakfast or lunch and enjoy the taste and nutrition this steam-cooked dish gives.

The other types of kozhukattai include that made with coconut-jaggery filling and sesame seeds-copra-khas khas filling.

As with the sweet counterpart of kozhukattai, savor its spicy variety with plenty of ghee, because it can enhance the taste.

What is a side dish for spicy kozhukattai? Coconut chutney or pudina chutney can fit the bill well.

Like the sweet kozhukattai, the spicy type too has two parts: 1. Shell / skin, which is made of rice flour dough. 2. Filling, which is the mixture of chana and other dal, green leaves, chilies and other.

This page gives step-by-step instructions to make the filling for the spicy kozhukattai.

Here are the links to make the dough and kozhukattai itself:

How to make the rice flour dough for kozhukattai?

How to make the spicy kozhukattai?

Here are the links to the sweet varieties of kozhukattai:

Kozhukattai with coconut-jaggery filling

Kozhukattai with sesame seeds-copra-khas khas filling

How to Easily make
Kadabu / Kozhukattai / Kolukattai / Modak
without Rolling?
Kadabu for Ganesha festival
The recipe link given below for making the above dish saves time and effort:

How to make raw kozhukattai without rolling

how to make gooseberry juice
You may want to drink gooseberry juice, as it is said to be an outstanding health drink.

Servings: 20-25


1. Chana dal / Bengal gram / kadale bele / senaga pappu / kadalai paruppu 1/2 cup
2. Moong dal / hesaru bele / pesarapappu / paasi paruppu 1/4 cup
3. Toor dal / togari bele 1 teaspoon
4. Urad dal / uddina bele 1 teaspoon
5. Ginger small piece
6. Green chilies 3-4 or to taste
7. Coriander and dill leaves - total half-bunch
8. Curry leaves 1 sprig
9. Mint leaves 5-6 sprigs
10. Fresh coconut gratings 2 tablespoons
11. Hing 1/8 teaspoon
12. Salt to taste

Ingredients For Rice Flour Dough:

1. Rice flour / akki hittu 1 cup
2. Maida 1 tablespoon
3. Water 1-3/4 cups
4. Oil 1 teaspoon
5. Salt 1 pinch

How to make the Spicy / Khara Filling?

kozhukattai spicy variety

1. Wash chana, moong, toor and urad dal. Soak these in water for 3-4 hours.

kozhukattai spicy variety s1

Drain the water to a bowl. Use this water for grinding, if required.
2. Chop all the green leaves.

kozhukattai spicy variety s2
3. Add dal to a mixer jar.

Add chilies, ginger salt and hing.

Grind the items to a coarse paste.

If you are unable to grind, add little water, which you had used to soak the dal, to the jar. Grind again.

kozhukattai spicy variety s4a

The ground mixture should not be watery, but should be coarse.

Transfer to a bowl.

kozhukattai spicy variety s4b
4. Add green leaves to the ground mixture. Mix.

kozhukattai spicy variety s4c

The spicy kozhukattai / khara kadabu filling is ready.

How to make the Spicy Kozhukattai?

1. How to make the rice flour dough for spicy kozhukattai?

How to prepare and cook raw spicy kozhukattai?

TIPS Kozhukattai Spicy Variety
1. If you like onion, add one, large and chopped onion to the filling to enhance its taste.
2. If you are calorie-conscious, do not use coconut gratings.
3. You can make the filling with just the chana, in case toor, moong and urad dal are not available.
3. Make the filling little spicy because the rice flour covering makes