Pidiyum Kozhiyum is a treasured Kerala breakfast, especially popular in the Kottayam region. Soft rice dumplings served with spicy Kerala-style chicken curry make this dish a comforting family favourite that's often prepared during Christmas, Easter, and other special occasions.
Traditionally, making Pidi requires roasting and preparing rice flour before kneading the dough. With Mother's Appam, Idiyappam & Pathiri Podi, you can skip those extra steps and prepare soft, authentic Pidi with ease.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4–5
Calories
Approx. 350–400 kcal
Course
Breakfast
Cuisine
Kerala, South Indian
Diet
Non-Vegetarian
Ingredients
- Roasted Rice Flour – 2 Cups (330 gm) + 3 Tablespoons
- Grated Coconut – 1½ + ½ Cup
- Water – 1 Litre (4 Cups) + 1½ Litre (6 Cups) + ¼ Cup (60 ml)
- Garlic – 3 Cloves
- Shallots – 4 Nos
- Cumin Seeds – ½ Teaspoon
- Salt – 1 + 1 Teaspoon
For the Chicken Curry
- Chicken – 750 g, cleaned and cut into medium pieces
- Onions – 2, sliced
- Ginger-Garlic Paste – 1 tbsp
- Coriander Powder – 2 tbsp
- Kashmiri Chilli Powder – 1 tbsp
- Turmeric Powder – ½ tsp
- Chicken Masala – 1 tsp
- Black Pepper Powder – 1 tsp
- Curry Leaves
- Coconut Oil – 2 tbsp
- Salt – to taste
- Water – as required
Instructions
Traditionally, Pidi is made by roasting rice and preparing flour from scratch.
With Mother's Appam, Idiyappam & Pathiri Podi, you can skip this lengthy process and begin preparing the dough right away.
Appam, Idiyappam & Pathiri Podi
Size: 500g
Also available in 1kg & 5kg
1. In a large bowl, combine Mother's Appam, Idiyappam & Pathiri Podi with 1½ cups grated coconut and mix well.
2. Crush 4 shallots, 3 garlic cloves, and ½ teaspoon cumin seeds into a coarse paste.
3. Bring water to a boil in a saucepan. Add the crushed shallot mixture and 1 teaspoon salt, then simmer for 2–3 minutes to infuse the flavours.
4. Turn off the heat. Gradually pour the hot flavoured water into the flour mixture, stirring continuously until combined. Once the mixture is cool enough to handle, knead it into a soft, smooth dough.
5. Pinch small portions of the dough and roll them into marble-sized dumplings.
6. In a separate pan, bring 1½ litres of water to a boil. Add 1 teaspoon of salt and pour in the remaining flavoured water.
7. Carefully add the dumplings to the boiling water. Cook over high heat for 8–10 minutes, or until the dumplings are soft and cooked through.
8. Meanwhile, combine ½ cup grated coconut, 3 tablespoons roasted rice flour, and ¼ cup water into a smooth mixture.
10. Add this coconut mixture to the cooked dumplings and stir continuously for 2 minutes, or until the gravy thickens slightly and becomes creamy. You may also use coconut milk as an alternative to this mixture. Serve hot and enjoy.
Prepare the Chicken Curry
1. Heat the coconut oil in a pan and sauté the onions until golden brown.
2. Add the ginger-garlic paste and curry leaves, then cook until fragrant.
3. Stir in the coriander powder, Kashmiri chilli powder, turmeric powder, chicken masala, and black pepper. Cook for a minute.
Chicken Masala 100g
Size: 100g
4. Add the chicken pieces and salt. Pour in enough water to make a medium-thick gravy.
5. Cover and cook until the chicken is tender and the gravy is rich and flavourful.
Serve
Serve the hot Pidi with Kerala-style chicken curry. The soft dumplings absorb the rich flavours of the curry, making every bite comforting and satisfying.
Pro Tips for Soft and Perfect Pidi
- Use hot water while preparing the dough to achieve a smooth and soft texture.
- The dough should feel soft and pliable without sticking to your hands.
- Roll the dumplings into equal sizes so they cook evenly.
- Avoid stirring immediately after adding the Pidi to boiling water, as they may break.
- Fresh shallots, curry leaves, and grated coconut enhance the authentic Kerala taste.
Common Questions About Pidiyum Kozhiyum
Is Pidiyum Kozhiyum Difficult to Make?
Not at all. Many home cooks say they avoided making Pidi because they thought it was difficult. Once you understand the right dough consistency and how to shape the dumplings, it's a simple recipe to prepare. Using Mother's Appam, Idiyappam & Pathiri Podi makes the process even more convenient.
Can I Use Regular Onion Instead of Shallots?
Yes. Shallots give the dish its traditional Kerala flavour, but if you don't have them, regular onions can be used. The flavour will be slightly different but still delicious.
Can I Make Pidi Without Coconut?
Grated coconut gives the Pidi a softer texture and a subtle sweetness that complements the dish. While some recipes skip it, coconut is commonly used in traditional Kerala-style Pidi.
Can I Use Pathiri Podi Instead of Homemade Roasted Rice Flour?
Yes. Mother's Appam, Idiyappam & Pathiri Podi is a convenient alternative to homemade roasted rice flour. It helps prepare soft, smooth dumplings without the extra steps of roasting and grinding rice at home.
What Should I Serve with Pidi?
Traditionally, Pidiyum Kozhiyum is served with Kerala-style Varutharacha Chicken Curry. It also pairs well with beef curry, duck curry, mutton curry, or a mildly spiced vegetable stew.
Can I Prepare Pidi for Special Occasions?
Absolutely. Pidiyum Kozhiyum is often prepared during Christmas, Easter, family gatherings, and festive breakfasts. It is also a popular comfort meal shared with family and friends.
Tips for Perfect Pidi Every Time
- The dough should be soft and smooth. If it feels dry, sprinkle a little hot water and knead again.
- Shape all the dumplings to a similar size so they cook evenly.
- Let the cooking water come to a gentle boil before adding the Pidi.
- Avoid stirring immediately after adding the dumplings, as they can break.
- Stir gently only after the Pidi starts to firm up.
- If using coconut milk, add it towards the end of cooking to maintain its fresh flavour.
- Some Kerala households finish the dish with a light tempering of shallots sautéed in ghee or coconut oil for extra aroma.
Did You Know?
- Pidiyum Kozhiyum is one of the signature dishes of the Kottayam and Central Travancore regions of Kerala.
- It is traditionally prepared for Christmas, Easter, and other family celebrations.
- In some churches around Piravom and nearby regions, Pidi is served as part of the famous Paithal Nercha, making it a cherished community dish.
- Every family has its own version—some add coconut milk, some use roasted rice flour, while others include curry leaves or crushed shallots in the dough.
- Although chicken curry is the classic accompaniment, many people enjoy Pidi on its own because of its soft texture and comforting flavour.
Wriitten by Ajin Mahaan Parameswaran, Reviewed by Abhijith Joseph
