Tender, steamed rice flour dumplings filled with a luscious mixture of sweet jaggery and fresh coconut. This traditional South Indian sweet is a festive favorite, especially during Ganesh Chaturthi, and is loved for its soft texture and aromatic filling.
Prep25 min
Cook15 min
Servings4
Serving size: 3 pieces
353cal
4gprotein
66gcarbs
9g
Ingredients
1 cup rice flour (Fine, store-bought idiyappam flour is recommended)
1.5 cup water (For making the dough)
0.25 tsp salt
1 tsp sesame oil (Or use ghee)
0.75 cup jaggery (Powdered or grated)
1 cup fresh grated coconut
0.5 tsp cardamom powder
Instructions
1
Prepare the Sweet Filling (Poornam)
In a heavy-bottomed pan, combine the powdered jaggery and 1/4 cup of water. Heat on a low-medium flame, stirring until the jaggery melts completely into a syrup, which takes about 3-4 minutes.
Sweet, melt-in-mouth Kozhukattai – a delightful, homestyle snack that's energy-giving and soul-satisfying.
This south_indian dish is perfect for snack. With 352.58 calories and 3.54g of protein per serving, it's a low-calorie option for your meal plan.
fat
Strain the jaggery syrup through a fine-mesh sieve into a clean pan to remove any impurities. This step is crucial for a clean filling.
Return the pan to the stove. Add the grated coconut to the strained syrup and cook, stirring continuously.
Cook for 5-7 minutes until the mixture thickens, loses most of its moisture, and starts to leave the sides of the pan. Be careful not to overcook, or it will become hard.
Turn off the heat, stir in the cardamom powder, and mix well. Transfer the filling to a bowl and allow it to cool completely before use.
2
Prepare the Outer Dough
In a separate pot, bring 1.5 cups of water to a rolling boil. Add the salt and sesame oil and stir.
Reduce the heat to the lowest setting. Add the rice flour all at once and use a wooden spoon or spatula to mix quickly and vigorously until it forms a rough, lumpy mass with no dry flour visible.
Turn off the heat, cover the pot with a tight-fitting lid, and let it rest for 5-7 minutes. The trapped steam will cook the flour further, making it soft.
Transfer the warm dough to a large plate or kneading surface. Grease your hands with a little oil and knead the dough for 3-5 minutes while it's still warm until it becomes smooth, soft, and pliable without any cracks.
3
Shape the Kozhukattai
Divide the smooth dough into 12 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
Take one ball of dough and grease your fingers with oil. Flatten it into a small cup or disc (about 2-3 inches in diameter) by pressing the center and thinning the edges.
Place about 1 to 1.5 teaspoons of the cooled sweet filling in the center of the dough cup.
Carefully bring the edges of the dough together to enclose the filling. Pinch the seams to seal it tightly. You can shape it into a traditional crescent (modak shape) or a simple round ball.
Repeat the process for the remaining dough and filling.
4
Steam the Dumplings
Grease a steamer plate or idli plates with a little oil or ghee to prevent sticking.
Arrange the shaped kozhukattai on the plate, ensuring they have some space between them and are not touching.
Pour water into the base of your steamer or pressure cooker and bring it to a boil.
Place the steamer plate inside, cover with a lid, and steam over medium heat for 10-12 minutes. If using a pressure cooker, do not use the whistle/weight.
The kozhukattai are perfectly cooked when the outer shell appears translucent, glossy, and is not sticky to the touch.
5
Serve
Turn off the heat and let the kozhukattai rest in the steamer for 5 minutes before opening the lid. This prevents them from breaking.
Carefully remove the dumplings and serve them warm as a festive snack or dessert.
