Pidi

Pidi is a small rice dumpling that can be served for breakfast or dinner. There are different versions of pidi that are popular in different parts of Kerala. Here I am sharing a traditional Kerala Christian recipe.

The process of making pidi is very time-consuming. You can get all family members involved in this to make it easier.

Pidi can be served with varutharacha chicken curry or a nonveg curry of your choice.

Pidi

 

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Pidi
Pidi is a small rice dumpling that can be served for breakfast or dinner. There are different versions of pidi that are popular in different parts of Kerala. Here I am sharing a traditional Kerala Christian recipe.
Pidi
Course Breakfast
Cuisine Kerala
Servings
servings
Ingredients
  • 1 cup Fine rice flour roasted
  • 1/2 cup Coarse rice flour roasted
  • 1 cup Coconut grated
  • 1 teaspoon Cumin seeds
  • 4 numbers Shallot chopped
  • 1 tablespoon Garlic chopped
  • 2 1/2 cups Water
  • Salt to taste
For Cooking Pidi
  • 4 numbers Uncooked rice balls
  • 1/2 cup Hot water
  • 5 cups Water
  • Salt to taste
Course Breakfast
Cuisine Kerala
Servings
servings
Ingredients
  • 1 cup Fine rice flour roasted
  • 1/2 cup Coarse rice flour roasted
  • 1 cup Coconut grated
  • 1 teaspoon Cumin seeds
  • 4 numbers Shallot chopped
  • 1 tablespoon Garlic chopped
  • 2 1/2 cups Water
  • Salt to taste
For Cooking Pidi
  • 4 numbers Uncooked rice balls
  • 1/2 cup Hot water
  • 5 cups Water
  • Salt to taste
Pidi
Instructions
  1. Grind together the coconut, cumin seeds, shallots, and garlic to a coarse paste. Add coconut mixture to the rice flours and mix well. Keep aside for 15 minutes.
  2. Boil 2 1/2 cups water with salt. Once it boils, lower the flame and add rice flour, coconut mixture. Mix well to combine. Remove from fire and keep aside until it is warm enough to handle. Knead well to form a soft and nonsticky dough. Make small balls out of the dough and keep them aside.
  3. In a deep pan, mix 5 cups water and salt, bring to a boil. Add rice balls into the boiling water. (set aside 4 balls for later use). Make sure that the rice balls are submerged in water. Cook for about 10 minutes on medium flame. Do not stir until it is cooked through.
  4. Mix the uncooked rice balls which have been kept aside, with 1/2 cup hot water. Add this to the pidi and mix well. This will help to thicken the pidi. Boil for a few more minutes and switch off the flame.
  5. Serve with varutharacha chicken curry.
  6. NOTE - Pidi tends to thicken as it rests.
  7. I used Double Horse roasted rice flour and Double Horse white puttupodi in this recipe.
  8. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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