Cornmeal Kozhukattai

When my brother was a kid, he was always envious of the many festivals celebrated by our neighbors such as navrathri, vinayagar chathurthi etc. He used to ask my mom, how come we always cake festivals and briyani festivals, how come we dont have sundal festival or kozhukattai festival or murukku festival. For him at the time, and for most kids, the main purpose of having a festival is to eat good food. And, to satisfy my brother’s cravings my mom would make many of these dishes. The same thing happened to me this month. Seeing, all the sundals/kozhukattais that were being made in so many of the other food blogs, I started craving some. I had some cornmeal leftover and I decided to make cornmeal kozhukattais out of these. I made them as ‘mani’ kozhukattais, or ‘mini’ kozhukattais, hoping to give it to my toddler son. This is a very easy and tasy recipe that will definitely be a hit with kids.

(Makes 1 serving)

1/2 cup coarse cornmeal
1/4 tsp salt
1/2 tsp butter
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp split urad dal
1 red chilly broken
1 tbsp grated coconut
a few curry leaves
pinch turmeric(optional)

Heat 1 cup water in a pan with a heavy pinch of salt and turmeric(if using) and let it come to a rolling boil. I powdered the coarse cornmeal so that it is a fine powder. If you have fine cornmeal or polenta, please skip this step. Reduce the boiling water to a simmer and dump the powdered cornmeal/polenta into the water. Using a whisk, stir the mixture so that there are no lumps. Cook this mixture until all the water is absorbed. Stir in the butter and remove this mixture onto a plate.


While the mixture is still warm, pinch out small portions of the dough and make marble sized balls out of it. These balls are still soft. They will harden as they cool. The addition of butter is to prevent sticking while you are making the marble sized balls. Also, it adds flavor. 🙂

At this point you can proceed in two ways: steam the kozhukattais and do a simple seasoning. Stir fry the kozhukattais in the seasoning mixture itself. I proceeded with the latter – coss I like how the flavors of the seasoning meld better with the kozhukattais this way.

Heat the oil in a flat bottomed pan. Splutter the mustard seeds. Add the urad dal, and when it gets golden brown, add the curry leaves and broken chilly. (if you are going with the steamed method, just dump this seasoning on top of the steamed kozhukattais, and you are good to go.)

For the stir fried method: Gently drop the kozhukattais in the seasoning mixture and cook over medium heat. I like for the bottom of the kozhukattais to get a crusty golden brown(not traditional, but I like them this way), while keeping the tops soft. Adds for a nice change of texture. Don’t try to toss or turn the kozhukattais or they will break. Let this cook for about 5 minutes, or until they harden and hold their shape. Sprinkle with the grated coconut and serve hot.

Verdict: I was extremely satisfied with the many substitutions of ingredients and technique that I had made in this kozhukattai. The soft kozhukattais in the nutty crunchy seasoning was perfect, not only to sight but in taste as well. They were so pretty with the yellow color and speckles of black over it. Would make it a great item for kids and kid parties as the kozhukattais can be made in advance and you can just do the seasoning, before you serve.

Sending this to ‘WWC – Cornmeal for Breakfast’ event by LiteBite. Also sending to ‘Flavors of South India’.

Also sending to ‘Kids Delight – Party Event’

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  1. Hi,
    I tried this. Was so excited and in a hurry that I did not read the instructions to the very end.
    Loved my version. But have to try this crunchy one as well
    Thank You

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