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Savory steamed rice flour dumplings, seasoned with a classic South Indian tempering of mustard seeds, lentils, and chilies. A popular and wholesome breakfast or snack from Tamil Nadu, perfect with coconut chutney.
Prepare the Tempering
Prepare the Dough Base
Cook the Dough
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Savory steamed rice flour dumplings, seasoned with a classic South Indian tempering of mustard seeds, lentils, and chilies. A popular and wholesome breakfast or snack from Tamil Nadu, perfect with coconut chutney.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 328.21 calories per serving with 5.61g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape the Kozhukattai
Steam the Dumplings
Serve
Add 1/4 cup of finely grated carrots, chopped beans, or green peas along with the onions for added nutrition and color.
For a healthier alternative, replace up to half of the rice flour with ragi (finger millet) or jowar (sorghum) flour. You may need to adjust the water quantity slightly.
For extra heat, break one or two dried red chilies and add them to the oil along with the mustard seeds during tempering.
Add 2-3 cloves of finely chopped garlic along with the ginger for a different flavor profile.
Made from rice flour, these dumplings are rich in complex carbohydrates, providing a sustained release of energy, making them an excellent choice for breakfast or a pre-workout snack.
This recipe uses 100% rice flour, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
The primary cooking method is steaming, which requires minimal oil. This results in a low-fat dish that is light on the stomach and beneficial for heart health.
The inclusion of traditional spices like ginger, curry leaves, and asafoetida (hing) in the tempering helps stimulate digestive enzymes, promoting better digestion and preventing issues like bloating.
A single serving of approximately 5 pieces of Kara Kozhukattai contains around 250-300 calories, making it a moderately light and fulfilling breakfast or snack.
Yes, it is a relatively healthy dish. It's steamed rather than fried, which keeps the fat content low. It's also naturally gluten-free and provides a good source of carbohydrates for energy. The spices used also offer digestive benefits.
This usually happens due to an incorrect water-to-flour ratio, overcooking the dough on the stove, or not kneading it while it's still warm. Ensure you use the specified amount of water and cook the dough just until it forms a non-sticky ball.
Absolutely. You can steam the kozhukattai and store them in an airtight container in the refrigerator for up to 2 days. To serve, simply reheat them by steaming for 5-7 minutes until they are soft and hot again.
Fine, processed rice flour, often sold as 'idiyappam flour' or 'pathiri podi' in Indian grocery stores, yields the softest and best results. Regular rice flour will also work but might result in a slightly denser texture.
It pairs wonderfully with a variety of South Indian accompaniments, including coconut chutney, tomato chutney, kara chutney (spicy red chutney), or sambar. A simple podi (gunpowder) mixed with sesame oil is also a delicious option.