How do I know when the dumplings are fully steamed?

They should look slightly glossy, feel firm on the outside, and still stay soft when gently pressed. Undercooked ones feel pasty inside.

Can I make the dough ahead of time?

It is best shaped while warm, but you can make the dough a little ahead and keep it covered so it does not dry out before shaping.

Why are my kozhukattai cracking while shaping?

The dough has likely cooled too much or become dry. Knead it with lightly greased hands and add a few drops of hot water if needed.

Can I skip coconut in this recipe?

Yes, but the dumplings will lose some softness and mild sweetness. Coconut also balances the heat from the green chilies.

What can I serve with kara kozhukattai?

They are tasty on their own, but pair especially well with coconut chutney, milagai podi, or a simple cup of filter coffee or tea.

Home / Recipes / south_indian / Kara Kozhukattai

south_indianMediumveganvegetariandairy free

Kara Kozhukattai

RATING

4.4/5(58)

TASTE SCORE

7/10

Savory South Indian rice dumplings with a gentle heat from green chilies and a fragrant tempering of mustard seeds, urad dal, and curry leaves. Soft, lightly chewy, and perfect as a breakfast or evening tiffin.

PREP

20m

COOK

25m

SERVES

1 PIECE

83 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prepare the steamer and grease the plate.
Heat water in a steamer. Lightly grease the steaming plate and your palms with oil so the dumplings do not stick.
temper · ~3 min
Make the tempering.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and chana dal and cook until lightly golden.
4.Add green chili, ginger, curry leaves, and asafoetida and sauté for 30 seconds.
TIPKeep the heat medium so the dals turn golden without burning.
boil · ~5 min
Boil the water and season it.
Pour in the water, then add salt and grated coconut. Bring it to a steady boil so the rice flour cooks evenly when added.
mix · ~4 min
Mix in the rice flour.
Lower the heat and add the rice flour gradually, stirring continuously to avoid lumps. Mix until it comes together as a soft dough and leaves the sides of the pan.
TIPDo not pour the flour all at once, or the dough can turn lumpy.
rest · ~5 min
Cool the dough slightly.
Transfer the dough to a plate and let it cool just enough to handle. It should stay warm and pliable, not dry.
assemble · ~8 min
Shape the kozhukattai.
1.Grease your palms lightly with oil.
2.Pinch off small portions of the warm dough.
3.Roll each portion into a smooth oval dumpling.
4.Arrange them on the greased steaming plate without crowding.
TIPShape the dumplings while the dough is still warm for a smoother finish.
steam · ~10 min
Steam the dumplings.
Place the plate in the steamer and steam until the dumplings turn firm and glossy. They should feel set but still soft when pressed.
serve · ~2 min
Serve hot.
Take the kara kozhukattai out of the steamer, rest for 2 minutes, and serve warm as a tiffin or snack.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the urad dal and chana dal only to light golden; if they darken too much, the dumplings can taste bitter.
2
Add the rice flour in a steady sprinkle while stirring, so the dough cooks evenly without dry flour pockets.
3
If the dough feels crumbly while shaping, sprinkle in a little hot water and knead while still warm.
4
Shape the kozhukattai when the dough is warm, not cold, for smooth ovals without surface cracks.
5
Leave a little space between dumplings on the steaming plate so the steam can circulate and cook them evenly.
6
The kozhukattai are done when the surface looks slightly glossy and the dumplings feel set but springy.
7
Leftovers keep well refrigerated for a day; re-steam for a few minutes instead of microwaving to retain softness.