Kozhukatta

Kozhukkatta

Kozhukkatta is a very traditional snack of Kerala. They are steamed round dumplings made from rice flour with sweet fillings of grated coconut, jaggery and spices.

Ingredients and Measurements Used

For dough :

• 1 cup rice flour (finely ground flour)

• 1 cup water
• 1 tsp salt
• 1 tsp ghee or oil(optional)

For  filling :

• 3 tbsp water
• 1/2 cup jaggery 

• 1 cup grated coconut 

• 1 tsp cardamom (powdered)

• 1 tsp cumin (powdered)

Required

• Steamer

• Pan

Method

For  filling:

1. Heat  water and jaggery in a saucepan and allow it to melt. 
2. Once completely melted, strain the jaggery syrup and bring it back to the stove-top. 
3. Now, add coconut and stir to combine until the mixture is thickened and dry.
4. Finally, add cardamom powder and cumin powder  and mix well. Switch off heat and allow it to cool.

For the rice flour dough

1. Heat water in a pan. 
2. Add ghee or oil, salt  into that and bring it to boil. Switch off heat. 
3. Slowly and gradually, add the rice flour to the water.
4. Do continuously stirring with a spoon until it comes together. 
5. While still warm, knead to make a soft pliable smooth consistency dough with your hand.

Shaping Kozhukkatta

1. Divide the dough into 6 large lemon sized balls. 
2. Grease your palm with oil. 
3. Place one ball on your left hand and press it gently to flatten. 
4. Using the thumb of your right hand and fingers, fold inwards to form a cup-shaped depression in the center, rotating very slowly. 
5. Now fill that with  a tablespoon of the sweet filling mixture in the center.
6. Gather all edges to seal tightly and smoothed into a round ball. 
7. Repeat process with the remaining dough balls.

Steaming Kozhukkatta

1. Take a steamer. 
2. Place the dough balls inside the steamer and steam it for 10-12 mins on medium heat until it gets a translucent appearance.
3. Remove immediately and serve while its warm.