Authentic Kerala-Style Pidi Recipe: A Traditional Indian Rice Dumpling Delight

Ingredients

2 cups of rice flour
1 cup of grated coconut
1 teaspoon of cumin seeds
2 cups of water
1 teaspoon of salt
3 tablespoons of coconut oil
2 tablespoons of thinly sliced shallots
2 finely chopped green chilies
2 tablespoons of thinly sliced garlic
10 to 15 curry leaves

Steps and instructions

Start by heating water in a pan. Add salt to the heated water.
Slowly add the rice flour into the hot water, continuously stirring to prevent lumps from forming.
Keep stirring till the mixture thickens and comes away from the sides of the pan. Remove from heat and allow it to cool.
In a separate pan, heat the coconut oil. Add the sliced shallots, green chilies, garlic, and curry leaves. Sauté until the shallots become golden brown.
Add the grated coconut and cumin seeds to the sautéed mixture and stir well.
Once the rice flour mixture has cooled, knead it into a smooth dough. Make sure it is neither too sticky nor too dry.
Take small portions of the dough and shape them into small, thick discs or into a shape of your choice.
Stuff the dough discs with the prepared coconut mixture and seal properly.
Steam these stuffed discs in a steamer for about 15-20 minutes or until they are well cooked.
Once done, remove from the steamer and serve hot. Enjoy your delicious Pidi!

Tools for making

Pan - A wide, deep pan for heating water and cooking the rice flour mixture.
Steamer - A steamer pot or basket for steaming the Pidi.
Spatula - A heat-resistant tool for stirring the rice flour mixture and sautéing the coconut mixture.
Knife - A sharp knife for slicing shallots, garlic, and green chilies.
Cutting Board - A sturdy surface for chopping ingredients.
Mixing Bowl - A large bowl for kneading the dough and mixing the rice flour with water.
Measuring Cups - Measuring cups for accurately measuring the rice flour, grated coconut, and water.
Coconut Grater - A tool for grating fresh coconut.
Spoons - Various spoons for adding and mixing ingredients.

Recipe variations

Replace rice flour with millet flour for a gluten-free variation.
Add cooked and mashed lentils or beans to the dough for a protein-rich version.
Use grated paneer (Indian cottage cheese) instead of grated coconut for a different filling.
Add finely chopped vegetables like carrots, peas, or bell peppers to the dough mixture for added flavor and nutrition.
For a non-vegetarian option, stuff the dough with a spicy chicken or mutton filling.
Experiment with different spices like turmeric, red chili powder, or garam masala to enhance the flavor.
Instead of steaming, try shallow frying the prepared Pidi in a pan for a crispy texture.
Serve Pidi with a side of tangy tomato chutney or coconut chutney for a unique twist.
For a sweet version, replace the savory filling with a mix of jaggery, grated coconut, and cardamom powder.
Add a teaspoon of grated ginger to the coconut filling for a hint of warmth and extra flavor.

Recipe overview

Pidi is a traditional Kerala-style dish that is cherished for its unique flavor and texture. This recipe combines the distinct flavors of rice flour, coconut, and a blend of spices, resulting in a hearty and delectable meal. Expect a two-part process - first, you'll prepare a dough using rice flour, and then you'll create a flavorful filling that gets stuffed into small dough balls. These are then steamed until perfectly cooked, resulting in soft, flavorful Pidi that's enjoyable as a snack or a main meal. Follow this detailed recipe to enjoy a taste of Kerala's culinary heritage right at home.

Common questions

Can I use any other flour instead of rice flour?
Yes, you can try using wheat flour or millet flour as a substitute for rice flour.
Can I use desiccated coconut instead of grated coconut?
Yes, you can use desiccated coconut, but rehydrate it by soaking it in warm water for a few minutes before using.
Can I skip the cumin seeds?
Yes, you can omit the cumin seeds if you don't prefer their flavor. However, they do add a nice aroma to the dish.
Can I use oil other than coconut oil?
Yes, you can use any neutral-tasting oil like vegetable oil or sunflower oil as a substitute for coconut oil.
Can I fry the Pidi instead of steaming?
Traditionally, Pidi is steamed. However, if you prefer a different texture, you can try shallow frying them in a pan with some oil until they turn golden brown.
Can I make Pidi in advance?
Yes, you can prepare the Pidi in advance and store them in an airtight container in the refrigerator for up to 2-3 days. Just reheat them before serving.
Can I freeze the uncooked Pidi?
Yes, you can freeze the uncooked Pidi by arranging them in a single layer on a tray and freezing them. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to a month. Thaw them before steaming or cooking.

Serving dishes and utensils

Steaming Pot - A pot with a steaming basket or rack to steam the Pidi.
Mixing Bowl - A bowl to mix the rice flour and water to make the dough.
Pan - A pan to sauté the shallots, green chilies, garlic, and curry leaves for the coconut mixture.
Grater - A grater to grate the coconut for the filling of the Pidi.
Knife - A knife to thinly slice the shallots and garlic for sautéing.
Steaming Basket or Plate - A plate or basket used to place the Pidi discs for steaming.
Steamer - A steamer to steam the Pidi until they are well cooked.
Spatula - A spatula to stir the rice flour mixture and coconut mixture while cooking.
Rolling Pin - A rolling pin to flatten the dough and shape it into discs.
Serving Plate - A plate to serve the hot and delicious Pidi.

Origin stories

Pidi is a traditional dish hailing from the beautiful and vibrant southern state of Kerala in India. It is an integral part of the Christian cuisine in Kerala and is often prepared during special occasions and festivals. The dish showcases the rich culinary tradition of the region, blending the bounty of nature with the rustic and earthy flavors of the kitchen. The exotic aroma of coconut and curry leaves wafting through the air while cooking Pidi is a sensory experience that's uniquely Keralite. This humble dumpling-like dish encapsulates the spirit of Kerala, representing the simplicity, wholesomeness, and the deep-rooted love for rice and coconut. What makes Pidi interesting is its versatility. It can be savoured as a snack, a breakfast dish, or even as a main course. The unassuming Pidi, much like the people of Kerala, has an understated charm that leaves a lasting impression.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.