Kozhukattai | Kozhukatta Recipe | Sweet Dumplings | with step by step photos and video. A popular South Indian dumpling made from rice flour, with a filling of grated coconut and jaggery. Although usually sweet, it can be sometimes stuffed with a savory filling.
Basically kozhukattai is the South Indian variation of modak made in maharashtra. Like modaks, kozhukattai is also offered to bhagwan ganesha during the festival of Vinayaka Chaturthi in South Indian states of Tamil Nadu and Kerala. While browsing about this recipe I found, in some places, people add milk to make the dough. Adding milk to the rice batter is optional. Milk helps keep the cooked dough white in color. Generally the rice batter when cooked will become dull white in color. So in order to retain the color and texture milk is added. But it’s completely optional.
Difference between modak and kozhukkatai?
The difference between kozhukattai and modak is the stuffing. While the basic stuffing of fresh coconut and jaggery remains the same, its the addition of poppy seeds, nutmeg powder and sesame seeds in modak that make the difference.
How to make kozhukattai or kozhukatta recipe ?
Kozhukattai | Kozhukatta Recipe | Sweet Dumplings | with step by step photos and video. Firstly, we have to prepare the sweet fillings. There is no specific consistency for the jaggery juice. We just need to bring it to boil and add the grated coconut and cook together till the puran is thick and non-sticky. Once these fillings are ready, start making the dough. Normally the dough / outer covering for the dumpling is made with rice flour which is a tedious process that involves soaking grinding, sieving and then the dough making. Here we are using the store-bought rice flour to make this recipe.
These dumplings can be made using moulds also. It can be given the fluted petal shape or even a stuffed round ball like shape. To give the fluted shape with hands some practice and experience is required. So for someone new to cooking, you can make the round shape or the karchikai shape. Even kozhukattai moulds which are available in the market can be used.
Furthermore, we would like to give some tips and suggestions for this recipe.
- First of all, once the dough or mavu (outer cover dough) is ready, cover the dough with a damp cloth to prevent it from getting dry.
- Over cooking of the dumplings can make the outer cover harder.
- For Coconut filling, freshly grated coconut gives is the best choice, but if you don’t get fresh coconut, you can use frozen or desiccated coconut also.
- Here for 1 cup of rice flour we used 1 cup of hot water. This may differ based on the quality and brands of rice flour.
Further, we would like to highlight our steamed rava appam or cake, banana rava cake, aval laddu and broken wheat kozhukkatai recipes. Hope you would like them too.
Kozhukattai | Kozhukatta RecipeCourse: Dessert, SnacksCuisine: IndianDifficulty: Easy
Kozhukattai | Kozhukatta Recipe | Sweet Dumplings | with step by step photos and video. A popular South Indian dumpling made from rice flour, with a filling of grated coconut and jaggery.
1 cup Roasted Rice Flour (1 cup=250ml)
100 gms Jaggery
1/4 tsp Cardamom Powder
1/4 tsp Cumin Powder
1 cup Water + 3 tbsp Water
1 cup (100gms) Freshly Grated Coconut
1 + 1/2 tsp Ghee/Oil
1 tsp Sugar (optional)
Salt As required
- Preparing the Coconut & Jaggery Filling
- In a pan take 100 gms of grated jaggery. Add 3 tbsp water to this and switch on the flame.
- Melt the jaggery.
- Now add 1 cup freshly grated coconut and mix them well.
- To this add 1/4 tsp Cardamom Powder, 1/4 tsp Cumin Powder and 1/4 tsp salt. Mix them well.
- Then add 1 teaspoon ghee or oil.
- Mix and cook this mixture until the moisture from the jaggery begins to dry. Then switch off the flame. Do not overcook as then the jaggery will harden. Keep this coconut-jaggery filling aside. On cooling the mixture will thicken more.
- Preparing rice dough for kozhukattai recipe
- In another pan take 1 cup of water. Add salt, 1/4 tsp ghee .
- Mix & place the pan on a stove top on a medium to high flame. Cover and allow it to boil.
- Once it starts to boil, add 1 tsp sugar. It is completely optional. Now let us start making the dough.
- You can mix the dough in 2 ways. Method 1: By adding the rice flour to the hot pan. Mix and fold until rice flour absorbs the water. Mix very well and switch off the flame.Transfer to another bowl and allow it to cool down. Method 2: By adding the hot water to 1 cup rice flour. Mix the dough. Cover the dough and allow it to cool slightly.
- If the dough is warm or slightly hot, then begin to knead it. Though take care not to burn your fingers. You can also place the dough in a tray or a plate and then knead.
- Knead to a smooth and soft dough. If you are using it fo later use then cover the dough with a damp muslin or cotton cloth.
- Then make small balls from the dough. the rice dough balls should be smooth. some may get cracks, so just rub a bit of water on your palm and shape them into balls again which will get rid of the cracks.
- Stuffing the Kozhukattai
- Take the dough ball and gently flatten it with your fingers. Keep the edges thin and the center slightly thick.
- Place the coconut & jaggery stuffing in the center.
- Making small pleats, bring the sides in the center and then press and join them
- Then gently roll the kozhukattai to get a neat round shape. This way you can make round shaped kozhukattais.
- Steaming kozhukattai
- Take a steamer and add water. Cover and allow it to boil.
- Take a pan and grease it with ghee or oil. Place the kozhukkatais.
- Cover and steam them for 15 minutes over a medium flame.
- Then remove the lid. Carefully remove the pans from the pot.
- Now serve it as how you prefer. I love them as snacks also.
- Once the dough or mavu (outer cover dough) is ready,cover the dough with a damp cloth to prevent it from getting dry.
- Over cooking of the dumplings can make the outer cover harder