Wash and soak rice for 15 minutes.
Drain the water and spread over a clean towel and let it half dry.
Grind the rice into rawa like coarse powder.
In a bowl soak toor dal along with a dry red chilli. And in another cup soak chana and moong dal.
After 15 minutes of soaking grind toor dal and red chilli with coconut.
Crush pepper corns, cumin seeds and aesafoetida to a coarse powder.
Heat oil in a wok and add oil, after it's hot add mustard seeds and let them splutter. After that add pepper cumin and aesafoetida powder. Add curry leaves and roast.
Add the soaked, drained chana and moong dal. Saute for 2 minutes.
Add the ground paste and roast for 2 minutes. Just until the paste loses it's stickyness.
Add 3 cups of water and let it come to a boil.
Add some salt at this point.
Gradually add 2 tablespoons of rice flour by stirring continuously.
After adding all of the rice flour, it looks like this, keep stirring so there are no lumps.
After 3-5 minutes the mixture will soak all the liquid and it will look like this. Cover and cook on low flame for 5 minutes. Switch off flame and leave it covered for some time. The mixture will cook in it's own steam.
Take a small mixture squeeze between your palm and shape them into oblong Kozakattai. This method of making is called pidi.
Keep in a steamer and let them cook for 12-15 minutes.
Once done offer the Pidi Kozhakattai to Lord Ganesha before eating.
In our bones children like to eat these with homemade white butter or homemade tangy jams. Other eat it with chutney, sambar, pickles or as is.
