Sweet Coconut Rice Dumplings (Kozhukatta)

Outer Layer: The outer covering of the dumpling is a soft dough made from rice flour, kneaded with hot water and a pinch of salt. Sometimes a little oil or ghee is added to ensure a smooth, crack-free texture.

Filling (Poornam): The most common and traditional filling is a sweet mixture of grated coconut and jaggery (unrefined cane sugar). This mixture is often cooked down until it becomes thick and fragrant. Cardamom is a frequent addition to the filling to enhance the flavor.Preparation: The process involves shaping the rice dough into a small cup or bowl, filling it with the sweet coconut-jaggery mixture, and then sealing it to form a dumpling. The dumplings are then steamed until the outer layer becomes glossy and firm

Texture: Kozhukattai has a distinct texture—the outer rice dough is soft and chewy, while the inner filling is moist and sweet, creating a delightful contrast

Variations: While the sweet coconut and jaggery filling is the classic, there are other variations. Some recipes use fillings of chana dal (split chickpeas), sesame seeds, or even savory fillings with vegetables and spices. The shape of the dumpling can also vary, from round balls and half-moons to more intricate shapes using molds, similar to the modak found in other parts of India.Cultural Significance: In Tamil Nadu, kozhukkattai is a traditional offering to Lord Ganesha. In Kerala, it is associated with religious observances, particularly during Holy Week. It is also enjoyed as a popular evening snack with tea or coffee.

Sweet Coconut Rice Dumplings – KOZHUKATTA

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EAT AND TELL!!! Let us know if you tried –  Sweet Coconut filled Rice Dumplings – KOZHUKATTA

Sweet Coconut Rice Dumplings (Kozhukatta)

Author: Shana Shameer

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 8

Description

Kozhukatta, or kozhukkattai, is a popular South Indian steamed dumpling. It is a traditional and auspicious dish, particularly in the states of Kerala and Tamil Nadu, as well as in Sri Lanka. It is often prepared for festivals like Vinayaka Chaturthi (Ganesh Chaturthi) and is a staple in many households.

Ingredients:

Servings

• 1 cup unroasted fine Rice flour
• 2 cups Water
• 2 tsp Sunflower oil
• ¼ tsp Salt
• 1 cup grated Coconut (fresh or frozen-thawed)
• ½ cup Jaggery / brown sugar or as desired
• ¼ tsp Cardamom powder

Instructions

1. To a small sauce pan, add the jaggery with just enough water to melt it into a thick syrup. It should not be watery.
2. Add the coconut and mix, just to heat through. Add cardamom powder. →Set aside
3. Add water, salt and oil to a wide mouthed, pot. Bring to boil.
4. Add the flour slowly, stirring. When the water is absorbed, cover the pot. Turn off heat and allow to sit for a few minutes.
5. Knead well till smooth. Best done while hot.
6. Divide into 9 portions and roll into smooth balls.
7. Flatten each ball in the palm of your hands and place some filling in each flattened disc.
8. Bring up the edges to cover the filling and pinch into a ball.Then gently roll to smoothen the ball.
9. Steam covered for 7 minutes or till cooked through.
10. Variation: Instead of forming the kneaded dough into balls, press on a piece of banana leaf and then place some coconut filling. fold over the banana leaf and steam. Remove the leaf to serve.

Keywords: kozhukattai