Kozhukatta Recipe
Kozhukatta is a traditional South Indian steamed dumpling made from rice flour and filled with sweet coconut and jaggery. This Authentic Kozhukatta Recipe is perfect for festive occasions or as a delicious snack.
Equipment
- Large mixing bowl
- Steamer or idli cooker
- Frying pan
- Spatula
- Steaming plate
Ingredients
For the Dough:
- 1 cup rice flour
- 1 1/4 cups water
- 1/2 tsp salt
- 1 tsp oil
For the Filling:
- 1 cup grated coconut
- 1/2 cup grated jaggery (adjust to taste)
- 1/2 tsp cardamom powder
- 1 tsp ghee optional
Instructions
- 1. Prepare the FillingIn a frying pan, melt the grated jaggery with a tablespoon of water over low heat until it forms a syrup.Add grated coconut and cardamom powder. Stir well and cook for 2-3 minutes until the mixture thickens slightly.Remove from heat and let the filling cool. Set it aside.2. Prepare the DoughIn a saucepan, bring 1 1/4 cups of water to a boil. Add salt and oil.Slowly add rice flour, stirring continuously to avoid lumps. Lower the heat and cook until the dough comes together and is smooth.Remove the dough from heat and cover it with a damp cloth. Let it cool slightly until comfortable to handle.3. Shape the KozhukattaOnce the dough is warm and pliable, knead it briefly to ensure smoothness.Take small portions of the dough, roll them into balls, and flatten each ball into a disc.Place a spoonful of the coconut-jaggery filling in the center and bring the edges of the dough together, sealing the dumpling completely. Repeat this for all the dough and filling.4. Steam the KozhukattasGrease a steaming plate and arrange the prepared dumplings on it.Steam the dumplings for 10-12 minutes or until the outer dough is firm and cooked through.Once steamed, remove and let them cool slightly.5. Serve WarmServe the kozhukatta warm as a snack or dessert. Optionally, drizzle with ghee for added flavor.
Notes
- Jaggery Variation: Adjust the amount of jaggery based on your preferred sweetness level. Some may prefer the filling to be sweeter, while others may like a subtle sweetness.
- Dough Texture: Ensure the dough is soft but not sticky. If it feels too dry, add a few drops of water, and if too wet, add a little more rice flour.
- Ghee Addition: Drizzling ghee over the kozhukatta enhances the taste and richness of the dumplings. For a vegan version, omit the ghee or replace it with coconut oil.
- Occasions: Kozhukatta is often made during festivals such as Ganesh Chaturthi and Palm Sunday in South India. It’s considered a traditional prasadam (offering).
