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Vegetable CornMeal Kozhukattai

Uma Ramanujam
Vegetable Cornmeal Kozhukattai aka dumplings are made with mixed vegetables and coarse cornmeal. These steamed dumplings are served as a tiffin or breakfast or dinner in some of the South Indian household. It is typically served with chutney as a side dish.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine South Indian
Servings 2 people


  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1 tsp channa dal
  • 2 green chillies finely chopped
  • 1/2 tsp ginger finely chopped
  • 1 sprig curry leaves finely chopped
  • a pinch asafoetida
  • 1/2 cup onion finely chopped
  • 1/4 cup carrot finely chopped
  • 1/4 cup beans finely chopped
  • 2 tbsp green peas cooked / boiled
  • 2 tbsp green capsicum finely chopped
  • 1 cup corn meal fine coarse one
  • 1.5 cup water
  • 1/2 tsp salt adjust as needed
  • 1/4 cup coconut grated
  • 2 tbsp coriander leaves finely chopped


  • Heat a tablespoon of Oil in a wide frying pan. Once it is hot, add 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp channa dal, 2 finely chopped green chillies, 1/2 tsp finely chopped ginger, 1 sprig finely chopped curry leaves and a pinch of asafetida. Fry until all the ingredients turn into nice golden brown.
  • Add 1/2 cup finely chopped onion. Sauce it until soft & translucent.
  • Add 1/4 cup finely chopped carrot, 1/4 cup of finely chopped beans, 2 tbsp boiled green peas and 2 tbsp of finely chopped green capsicum. Add 1/2 tsp salt and stir well.
  • Cover the pan and cook for 5-7 or until the vegetables becomes soft but looks firm.
  • Add 1 and 1/2 cup water. Mix once and allow it to roll boil. Once the water is boiling well, reduce the flame to low, add the 1 cup of corn meal. 
  • Act quickly and mix the corn meal without forming any lumps. Once the water obsorbed by the corn meal, reduce the flame, cover the pan and cook for 5 minutes or until the raw smell of corn meal goes off. At this stage, you can sprinkle some more water if needed to avoid burning.
  • After 5 minutes, open the lid, add 1/4 cup grated coconut, 2 tsp coriander leaves. Mix well and allow it to cool.
  • Once the mixture is cool enough to handle, pinch a small portion of mixture, make dumplings as shown in the picture. Press gently and just enough to hold the shape. Too much of pressing the dumpling gives hard kozhukattais.
  • Pour water to the steamer or idly pot. Once it starts boiling, keep the steamer inside te pot along with kozhukattais/ dumplings.
  • Steam it for 5-7 minutes. Once it is steamed, open it , cool down a while and serve It with any of your favorite side dish.



1. Always add corn meal after the water boils and quickly mix it using a ladle to avoid any big lumps.
2. you can sprinkle water if needed while stirring the corn meal. Based on the corn meal brand, the water needed will vary.
3. While making kozhukatti, press and shape kozhukati just until it holds the shapes. Too much of gives hard kozhukattais.
4. Do not remove the kozhukattai from the steamer immediately after opening the pot. Leave it for few minutes and then transfer to a plate. Otherwise the kozhukatti sticks to the steamer/idl plate and doesn’t give a good shaped kozhukattai.