Dry Nuts Kozhukattai

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai is one of my favorite kozhukattai. Till two years back, I didn’t know that you could make kozhukattai using dry nuts. For those who love kozhukattai and not the nuts, you could give them nuts this way. I have tried this recipe so many times but have never taken pictures.

This time, I managed to take pictures. Yet when I was folding the kozhukattai, I found quite difficult to take pictures with one hand. Try it out for this Vinayaga Chathurthi and you’ll like it.

Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Reference. Mrs. Banumathy Ramesh
Recipe Category. Snack
Recipe Cuisine. Indian
Yield.  2 cups



Almonds (Badam) – 10 Nos.
Cashews – 10 Nos.
Pisthachios – 10 Nos.
Grated Coconut – 1 Cup
Rice Flour (Arisi Mavu) – 1 Cup
Cardamom Powder (Elakka) – 1/2 Teaspoon
Powdered Sugar (Poditha Sakkarai) – 2 Tablespoons
Oil – 1 Teaspoon
Salt – As Desired
Ghee – For garnishing

Note. The ingredients shown will vary with the original quantity.


1.  Grind cashews, Almonds (Badam), and pisthachios coarsely and keep it aside in a bowl. To this, add grated coconut and powdered sugar. If you would like to use peeled almonds, you may want to refer “How to Peel Almonds?” In a mixing bowl, add rice flour and salt. Mix well.


2.  Now slowly add water to form a soft dough.


3. Make medium sized balls and using your fingers, shape it like an umbrella. Put the ground dry nuts mixture inside. You can shape the kozhukattai as you wish.


4. Now, close the balls. Do the same for the remaining dough and keep them aside.  In an idly pan, apply oil and keep the balls or shaped kozhukattai in it.


5. Steam for 10 minutes like how you do for idly. Open the cooker after 5 minutes. Sprinkle Ghee and the remaining dry nuts mixture on top of the kozhukattai before serving.

Now, Dry Nuts Kozhukattai is ready!


  • .You can use any nuts you want.
  • Shelf Life is two days.

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