Kerala Kozhukatta / Rice Dumplings.

Kozhukatta Recipe / Kerala Style Traditional Kozhukatta / Steamed Rice Dumplings - Palm Sunday Special Kozhukattas.
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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 ingredient of Kozhukattas is rice flour, jaggery and grated coconut. The dough for making this kozhukattas is one and the same as that of Idiyappam.

Here goes the recipe of Kerala Style Traditional Kozhukatta..

Serves: 3.

Ingredients for Making Kozhukattai:

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 / Steamed Rice Dumplings:

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:

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..

Happy Cooking.. Cheers..

Seena.

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കേരള കൊഴുക്കട്ട റെസിപ്പി.



Kerala Kozhukatta / Rice Dumplings.

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Total Time 25 mins

Description

Learn how to make Kerala Kozhukatta / Kozhukatti. It is very simple and easy recipe for making rice dumpling with coconut and jaggery filling.

Keywords: kerala breakfast recipes, kerala kozhukatta recipe, modak recipe, poornam kodumulu recipe, thengai poorna kozhukattai, coconut poorna kozhukattai, how to make soft kozhukattai dough, ulundu kozhukattai recipe, sweet kozhukattai, mothakam recipes, ganesh chathurthi recipes

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