Kozhukattai is a South Indian dumpling made from rice flour, coconut and Indian spices. Though normally made sweet, it can also be prepared for savoury palates. While the dish is prepared during the Indian festival of Vinayaka Chaturthi (celebrating the birth of Lord Vinayaka), it is also a favourite during Janmashtami which marks the birth of Lord Krishna.
For the rice dough
● 1 cup powdered raw rice flour
● 2 cups of water
● A pinch of salt
● One spoon of oil
For the sweet stuffing
● 1½ cups of coconut
● ½ cup of jaggery
● ½ teaspoon cardamom powder
How to Make
1. Add 1 portion of jaggery for every 3 portions of coconut.
2. Mix the coconut and grated jaggery in medium flame.
3. Continue to stir the mixture. You will see the jaggery begin to melt.
4. Cook the mixture until the moisture from the jaggery dries up.
5. Add crushed cardamom and set the mixture aside.
The rice dough:
1. Add 2 cups of water to a cup of raw rice flour in a bowl.
2. Add a pinch of salt and a tablespoon of vegetable oil to the mix.
3. Stir the mixture on a medium flame for up to 15- 20 mins, until it forms a soft dough.
4. Close the pan with a lid after removing from the stove, and let it sit for about 5 mins.
5. Knead the dough to make soft and smooth balls without any cracks. Rub your palm with water to get them smooth and round.
Putting it All Together
1. Flatten the dough balls and fold inwards with your fingers to form a cup. Start from the circumference and keep the center thick.
2. Fill the flattened dough with the coconut and jaggery stuffing.
3. Bring the sides together to form a tomb in the center, and close the dough around the stuffing.
Set the dumplings in a pan greased with ghee or oil. Steam the dumplings for about 10 mins, and serve warm.