Neer Kuzhakattai – Rolled steamed rice cake

Chettinad – the arid region in South India  famous for its cuisine, its palatial homes built using teak from Burma, glass from Czechoslovakia and marble from Italy, is also famous for the people who are extremely hospitable.  Ms. Meyyammai Murugappan Co-Author The Chettinad Cookbook is a self taught cooking enthusiast whose passion and love for cooking is evident in the food she prepares. She continues her culinary journey with the same enthusiasm, sharing along the way her recipes with both family and friends.

A lady full of positive energy, she was my gracious host for this Chettinad food trail (the food and travel show I host on television)  Our common love for food ensured our conversations went well into the night. Here’s a recipe she taught me using rice flour.

Also, we’ve curated a vegetarian chettinad cookery workshop in Chennai by her. Should you wish to participate, here are the event details:


  • Rice (paccha arisi) – 1 cup
  • Grated coconut – 1 cup
  • Mustard seeds – 1/2 tsp
  • Curry leaves – a few
  • Water – 2 cups
  • Oil – 3 tsp
  • Salt – 1/2 tsp


  1. Soak rice in water for 30 mins and drain
  2. Grind rice along with coconut and salt to a coarse paste using 2 cups of water
  3. Heat 1 tsp of oil in a wok
  4. Add the rice paste and stir constantly for a few minutes until the paste rolls off the wok
  5. Remove from heat.
  6. Pinch small amounts of dough and roll into elongated dumplings/Kuzhakattai
  7. Steam these kuzhakattais the way you steam iddlies or dimsums
  8. Heat oil, add mustard seeds and curry leaves. After they splutter, add Kuzhakattais to this.
  9. Ensure the mustard and curry leaves are well coated.
  10. Serve hot as an evening snack.

Photo courtesy: The Chettinad Cookbook


About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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