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Steamed savory rice flour dumplings, a classic South Indian tiffin. Seasoned with a traditional tempering of mustard seeds, lentils, and fresh coconut, these are soft, flavorful, and naturally gluten-free.
Prepare the Rice Flour Dough
Prepare the Tempering (Tadka)
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Steamed savory rice flour dumplings, a classic South Indian tiffin. Seasoned with a traditional tempering of mustard seeds, lentils, and fresh coconut, these are soft, flavorful, and naturally gluten-free.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 322.18 calories per serving with 5.26g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Combine and Knead the Dough
Shape and Steam the Kozhukattai
Rest and Serve
Add 1/4 cup of finely grated vegetables like carrots or finely chopped beans to the dough along with the tempering for added nutrition and color.
Replace half of the rice flour with ragi (finger millet) or jowar (sorghum) flour for a healthier, fiber-rich version. You may need to adjust the water quantity.
Add 1/2 teaspoon of sambar powder or red chili powder to the tempering for a spicier kick.
Made entirely from rice flour, this dish is an excellent option for those with gluten intolerance or celiac disease. The carbohydrates provide a steady source of energy, making it a great breakfast or snack.
The steaming method of cooking makes these dumplings light and easy on the digestive system. The addition of asafoetida (hing) is a traditional practice to further aid digestion and prevent bloating.
This recipe uses fresh coconut and sesame oil, both of which provide healthy fats. Coconut contains medium-chain triglycerides (MCTs), while sesame oil is rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Yes, it is a relatively healthy dish. It is steamed, not fried, making it low in fat. It's also gluten-free and easy to digest. The inclusion of lentils adds a small amount of protein.
One serving of Uppu Kozhukattai (approximately 4 pieces or 110g) contains around 250-260 calories, primarily from carbohydrates in the rice flour and healthy fats from the oil and coconut.
Yes, you can use regular rice flour, but the texture might be slightly coarser. For best results, you can dry roast the regular rice flour on low heat for a few minutes until aromatic before using it. This helps in achieving a softer texture.
Kozhukattai can turn hard for a few reasons: using too little water, not resting the dough after cooking, or over-steaming. Ensure you use the correct water ratio and steam for just 10-12 minutes until they are shiny and non-sticky.
Store leftover kozhukattai in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 3-4 minutes until soft and hot again. Avoid microwaving as it can make them chewy.
Yes, this recipe is naturally vegan and gluten-free as it uses rice flour and plant-based ingredients.