Kozhukkattai is a popular south indian dumpling, that is made of rice flour. Filling for the kozhukkattai varies from family to family. In this recipe, I have made a coconut filling (poornam). Kozhukkattai with the coconut filling is also made in certain parts of Western India (Maharashtra, Goa) where it is known as Modak.
Yield: 30 Pieces
- 1 1/2 Cup Rice Flour
- 1/4 Tsp Salt
- 2 Tsp Oil
- 2 Cups Water
- 1 Tsp Chana Dal
- 3 Nos Cardamom
- 1 Cup Coconut Grated
- 1 1/2 Cup Jaggery Grated
- 1 Tbsp Ghee
Boil water in vessel.
Once the water starts boiling, lower the flame and add the rice flour slowly and mix it well so that no lumps are formed.
Add salt and oil and mix well.
Cook till the mixture thickens and the dough starts coming together. Switch off the stove. Let it cool for few minutes.
Now mix it with hand to form a smooth dough without any cracks. Once a smooth dough is obtained, cover it with a moist cloth and let it rest for atleast half hour.
Preparing stuffing (Poornam)
Dry roast chana dal in a kadai. Add cardamom and saute for a minute. After it cools down grind it in a blender to get a coarse powder.
Heat 1/4 cup of water in a kadai.
Add the grated jaggery and stir well till the jaggery dissolves completely.
Now add the grated coconut and cook in low flame for five minutes.
Add the chana dal mixture and mix well.
Add ghee and stir well till the stuffing comes without sticking to the vessel. Let it cool.
Preparing the kozhukkattai
Divide the rice flour dough into lemon sized balls, and make cups out of the balls like shown in the picture.
Divide the filling into small lemon sized balls, and fill the cups with them.
Bring in the ends of the dough cups together, and pinch them closed.
I don't have a steamer, so I place my prepared kozhukkattais on idly plates and steam them in the cooker. Steam them for 13-15 minutes. Your kozhukkattai is ready to be served. Repeat the process for the remaining dough and stuffing