About
Kozhukattai is a traditional South Indian dish that is especially made during the festival of Ganesh Chaturthi. It is a type of dumpling made from rice flour and is usually stuffed with a sweet or savory filling. The sweet version is filled with grated coconut and jaggery, while the savory version is filled with a mixture of lentils and spices. It is a very versatile dish and can be prepared in many ways, either steamed or fried.
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Recipe
Ingredients
rice flour
1 cup
fresh coconut (grated)
1/2 cup
jaggery
1/2 cup
cardamom powder
1/2 teaspoon
ghee (clarified butter)
1 tablespoon
mustard seeds
1/2 teaspoon
asafoetida
a pinch
- 2
curry leaves
3
salt to taste
Directions
Step 1:
Boil 1 cup of water with a pinch of salt and a teaspoon of oil.
Step 2:
Once the water has come to a boil, add the rice flour and stir continuously to avoid any lumps.
Step 3:
Cover and cook on a low flame until the flour is cooked and it forms a dough. Allow it to cool.
Step 4:
In a pan, mix the grated coconut and jaggery and cook on low flame till it thickens.
Step 5:
Add the cardamom powder and mix well. Allow it to cool.
Step 6:
Once the dough and the coconut-jaggery mixture are cool, make small balls of dough and flatten it.
Step 7:
Fill the flattened dough with a spoonful of the coconut-jaggery mixture and seal the edges.
Step 8:
Steam these filled dumplings in a steamer for about 10-15 minutes.
Step 9:
In another pan, heat a tablespoon of ghee and add the mustard seeds, asafoetida, and curry leaves.
Step 10:
Pour this over the steamed Kozhukattais and serve hot.
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