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Kozhukatta Recipe / Kerala Style Traditional Kozhukatta / Steamed Rice Dumplings / Kozhukattai Recipe / How to Make Kerala Kozhukatta / Sweet Coconut Kozhukatta / Modak Recipe / കൊഴുക്കട്ട റെസിപ്പി

Kozhukatta Recipe / Kerala Style Traditional Kozhukatta / Steamed Rice Dumplings / Kozhukattai Recipe / How to Make Kerala Kozhukatta / Sweet Coconut Kozhukatta / Modak Recipe / കൊഴുക്കട്ട റെസിപ്പി

കൊഴുക്കട്ട ശനി.. ( ഹോശാന ഞായർ സ്പെഷ്യൽ കൊഴുക്കട്ട )

Good morning & Good Afternoon to you all.

I have been thinking of posting this recipe since long, but couldn’t do it somehow. As the Holy week is just a week away, this is the apt time to post this ever drooling breakfast recipe of Kerala. Ok, you must be wondering about the connection between Kozhukattas and Palm Sunday! I don’t know how they both are related, but can very well remember my mom making Kozhukatta on the Saturday, the previous day of Palm Sunday as a part of preparation for the Palm Sudnday or we call as Kuruthola Perunal in Malayalam in Kerala. She makes Kozhukattas for breakfast and even as evening snack.

The main ingredients of Kozhukattas are rice flour, jaggery and grated coconut. The dough for making this kozhukattas is one and the same as that of Idiyappam.

You might be interested to get the recipes of
Pesaha Appam and Pesaha Pal which we usually have it on Maundy Thursday, the day just before the Good Friday. Without that no Holy Week would be a complete one. I hope you will be interested to see the way I have done my Easter Eggs too!! 

Someone messaged me on WhatsApp the following.. 

പുരാതന ക്രിസ്ത്യാനികൾ വലിയ നോമ്പിന്റെ നാല്പത്തൊന്നാം ദിവസം ഉണ്ടാക്കുന്ന ഒരു പലഹാരം ആണ് കൊഴുക്കട്ട. അമ്പത് നോമ്പിന്റെ ആദ്യ നാല്പത് ദിവസം കർത്താവ് നോമ്പ് നോറ്റതിൻറയും പിന്നീട് ഉള്ള പത്തു ദിവസം കർത്താവിൻറ കഷ്ടാനുഭവത്തേയും ഓർത്ത് ക്രിസ്ത്യാനി നോമ്പ് നോൽക്കുന്നു. കർത്താവ് നാല്പത് ദിവസം നോമ്പ് നോറ്റു വീടിയതുപോലെ പുരാതന ക്രൈസ്തവരും നാല്പത് ദിവസം നോമ്പ് നോറ്റു വീടുന്നു. എന്നാൽ പിന്നീടുള്ള പത്ത് ദിവസം കർത്താവിൻറ കഷ്ടനുഭവത്തേ ഓർത്ത് നോമ്പ് അനുഷ്ഠിക്കുന്നത് കൊണ്ട് അത് വരെ അനുഷ്ഠിച്ചു വന്ന നോമ്പിന്റെ തീക്ഷ്ണത ഒട്ടും കുറയ്ക്കാതെ നോമ്പ് വീടുന്നതിനാണ് കൊഴുക്കട്ട ഉണ്ടാക്കുന്നത്.

> കൊഴു എന്നാൽ മഴു എന്നർത്ഥം. കൊഴു ഭൂമിയെ പിളർന്ന് ചിതറിക്കുന്നതു പോലെ പാതാള വാതിൽക്കൽ അവരുടെ അസ്ഥികൾ ചിതറിക്കപ്പെട്ടു എന്ന് 140ആം സങ്കീർത്തനത്തിലെ വാചകം. നോമ്പിനെ മുറിക്കാൻ ഉപയോഗിക്കുന്നത് എന്നർത്ഥത്തിൽ ആണ് കൊഴുക്കട്ട എന്ന് ഈ പലഹാരത്തിന് പേര് ഉണ്ടായത്.

Here goes the recipe of Kerala Style Traditional Kozhukatta


Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3

Ingredients for Making Kozhukatta:

1 ½ cups Rice Flour
1 ¼ to 1 ½ cups water
¼ tsp. Cumin Seeds
1 pinch of Salt
2 tsp. oil
¾ cup Grated Coconut
¼ to ½ cup Jaggery

How to Make Kozhukatta / Kerala Style Traditional Kozhukatta / Modak Recipe


Take roasted rice flour in a big bowl. Add cumin seeds, little salt and oil. Combine it well with a spatula. Add boiling water little by little to the rice flour while stirring it with a spatula continuously until the flour absorbs the entire water. Once the dough is easy to handle with your hand, knead the dough together until you get smooth and soft dough. Cover it with a lid, so that it won’t get dry. Keep it aside for 5 minutes.

Melt the jaggery with 2 tbsp. water and strain it. Add grated coconut to this and keep on stirring till the moisture dries up. Keep it aside.

Divide the dough into medium sized balls. Now grease your hands either with water or with oil. Take one ball and place it in your palm and flatten it little with your other palm into a thin disk shaped crest. Put one spoon full of jaggery coconut mixture. Fold the edges inwards to get exact round balls. Do this with the rest of the rice balls. Steam these balls in a steamer or idli coker for about 10 to 15 minutes or till done on medium flame. Serve sweet kozhukattas warm.

My Recipe Notes on Kozhukatta:

1. I have used super fine roasted rice powder which is meant for Idiyappam or Appam.
2.The quantity of water should not be more or less for making Kozhukattas. Roasted rice flour absorbs more water and so it would be fine if it is 1 to 1 ½ cups water. It depends on the kind of rice flour you use.
3. Adding little milk to the boiling water makes kozhukattas super soft.
4.You can even use Cardamom powder or dry Ginger Powder instead of Cumin Seeds. In that case use one large pinch.
5. The filling should be moist, but it should not be watery. If it is too watery, you won’t get the desired shape.
6.There is another way of making simple kozhukattas without jaggery, that is by just adding coconut along with rice powder in the boiling water and make balls and steam it. That’s all.. 
 


Pictorial of Kerala Kozhukatta


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Serve Kozhukattas... 
 
Happy Palm Sunday to you all.. 

Cheers


Seenas Food Basket.

Easy Kozhukattai Recipe / Kara Kozhukattai Recipe / Ellu Kozhukattai Recipe / Modhagam Reciepes / Vella Kozhukattai Recipe / Steamed Rice Dumplings.

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Laicee (2017-01-04 09:43:58)
    Sweet Rice dumplings! Great.
    Seena Koshy (2017-01-22 23:16:31)
    Thanks a ton Laicee.. :)
  • Padma Veeranki (2016-03-30 00:35:15)
    I love kozhukattai...we usually make it for Ganesh Chathurthi...Loved it and especially your notes at the end are very helpful for beginners..well explained :)
    Seena Koshy (2016-04-01 13:00:53)
    Thanks dear.. enjoying vacation in India.. See you later.. :)

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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