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.
  • CourseBreakfast
  • CuisineKerala
Servings
3servings
Servings
3servings
Ingredients
  • 1cup Fine rice flourroasted
  • 1/2cup Coarse rice flourroasted
  • 1cup Coconutgrated
  • 1teaspoon Cumin seeds
  • 4numbers Shallotchopped
  • 1tablespoon Garlicchopped
  • 2 1/2 cups Water
  • Saltto taste
For Cooking Pidi
  • 4numbers Uncooked rice balls
  • 1/2 cup Hot water
  • 5 cups Water
  • Saltto taste
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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