Posted in Breakfast Ideas


Today, I am sharing a recipe which is more famous with Palakkad people. “Tambrahm” as they are known, this place falls in the border of Kerala and Tamil Nadu. πŸ™‚ . We ( i too belong to this place) have our own language, a mixture of Tamil and Malayalam, which neither Tamil people nor Malayalam people relate to πŸ˜‰ .Β People here understand and can speak Tamil and Malayalam. This dish is one of ourΒ Delicacies. Steamed like idli, this goes well with ,Chutney, Sambhar and even Rasam.


Let’s go to the recipe:

Makes: 5-7 kozikattais.


Raw Rice/ Dosa Rice: 1 cup

Water: 1 1/2 cup.

To Temper:

Oil: 1 tbsp

Mustard seeds, Urad Dal, Chana dal: 1 tsp each

Curry Leaves: aΒ spring.

Red Chilies: 2

A pinch ofΒ hing (Optional)

Salt to taste.

Coconut grated: 1/4 cup


  1. Grind the rice coarsely. There are two methods: One wash the rice, drain all water and spead in a clean towel till dry. Second: directly powder.
  2. Heat a pan, add the “To temper”Β items and then add water.
  3. Bring it to rolling boil add salt, and then add the rice and mix well.
  4. Close the lid and cook on medium flame Β for 5 minutes or water dries up.
  5. It will come to little upma consistency,add the grated coconut.
  6. Let it cool, shape in oval and round shape and steam it for 10- 12 minutes on medium flame.
  7. Let it cool for sometime and serve with Sambar,Chutney or rasam.






Hi, I am Kavita, the owner of this blog.There are many types of foodies; vegeterian, non vegetarian, eggeterian , so i thought foodies should be called "foodaterian". Hence the name.Like most of you, i too was an amateur cook who didn't know even the basics like how much water to be added to rice?. :) With time i have learned and would like to share and learn the recipes. Hope to get love and support from all you wonderful people. You can reach me at twitter:

2 thoughts on “Kozikattai

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