Traditional Kozhakatta Recipe: A Delicious Sweet Dumpling Delight from South India

Ingredients

2 cups of Rice Flour
1/2 cup of Grated Coconut
1/2 cup of Jaggery, crushed
1/2 teaspoon of Cardamom Powder
2 cups of Water
1/4 teaspoon of Salt
1 tablespoon of Ghee or Coconut Oil

Steps and instructions

In a pan, melt the jaggery with a little water until it forms a syrup. Strain to remove any impurities.
Add the grated coconut and cardamom powder to the jaggery syrup. Cook this mixture on a low flame until it thickens. This will be the filling for the Kozhukatta.
Boil water with salt and ghee or coconut oil. Once the water starts boiling, add the rice flour slowly while stirring continuously to avoid lumps. Cook until the dough starts to leave the sides of the pan.
Take the pan off the heat and let the dough cool for a while. Once it's cool enough to handle, knead it into a smooth dough.
Divide the dough into small balls. Flatten each ball with your fingers to make a small cup. Place a spoonful of the prepared filling in the center.
Bring the edges of the dough together and seal tightly. Repeat this process with the rest of the dough and filling.
Steam these balls in a steamer for about 10-15 minutes until they are cooked through.
Once they are done, remove from the steamer and let them cool slightly before serving.

Tools for making

Pan - To melt the jaggery and cook the filling.
Strainer - To remove impurities from the jaggery syrup.
Steamer - To steam the Kozhakatta.
Mixing Bowl - To knead the dough and mix the ingredients.
Spatula - To stir the jaggery syrup and dough.
Measuring Cups - To measure the ingredients accurately.
Knife - To cut the dough and shape the Kozhakatta.

Recipe variations

Use jaggery syrup infused with cardamom, nutmeg, or cinnamon for a different flavor profile.
Add roasted nuts such as cashews or almonds to the filling for extra texture.
Experiment with different types of flour such as wheat flour, millet flour, or tapioca flour for a gluten-free option.
Replace the grated coconut filling with sweetened sesame seeds, mashed bananas, or sweetened lentil paste.
Add a pinch of saffron strands to the dough for a fragrant and vibrant twist.
For a savory variation, skip the jaggery filling and instead fill the dough cups with spiced mashed potatoes, seasoned vegetables, or paneer (Indian cottage cheese).
Deep fry the filled dough balls for a crispy version known as Unniyappam.
For a healthier option, steam the kozhakatta in banana leaves instead of using the traditional dough crust.

Recipe overview

Kozhukatta is a traditional South Indian delicacy that is often made during festivals and special occasions. Made from steamed rice flour dumplings filled with sweetened grated coconut, these treats are loved by people of all age groups. The dough for Kozhukatta is made by cooking rice flour with boiling water, and the filling is a delightful mix of coconut and jaggery, perfumed with a hint of cardamom. This recipe takes you through a step-by-step process of making Kozhukatta at home. Although it requires some effort, the end result is absolutely worth it. Enjoy these sweet dumplings as a snack or dessert!

Common questions

Can I use store-bought rice flour for this recipe?
Yes, you can use store-bought rice flour for this recipe. However, homemade rice flour gives better results.
Can I substitute jaggery with white sugar?
Yes, you can substitute jaggery with an equal amount of white or brown sugar. However, the taste and texture may be slightly different.
Can I add nuts or dry fruits to the filling?
Yes, you can add chopped nuts or dry fruits to the filling for added texture and flavor.
Can I use a different type of oil instead of ghee or coconut oil?
Yes, you can use any neutral-tasting cooking oil as a substitute for ghee or coconut oil.
How do I know if the dough is cooked?
The dough will start to leave the sides of the pan and become slightly shiny when it is cooked. It should also be soft and pliable.
Can I bake the kozhakatta instead of steaming?
Traditionally, kozhakatta is steamed. However, you can try baking them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until they are cooked and golden brown.

Serving dishes and utensils

Steamer - A steamer is needed to steam the Kozhakatta until they are cooked through.
Pan - A pan is required to melt the jaggery and cook the filling for the Kozhakatta.
Strainer - A strainer is needed to remove any impurities from the jaggery syrup.
Spoons - Spoons are necessary for stirring the jaggery syrup and rice flour dough.
Measuring Cups - Measuring cups are helpful for accurately measuring the ingredients.
Mixing Bowl - A mixing bowl is required to knead the rice flour dough.
Frying Pan - A frying pan can be used to melt the jaggery and cook the filling.

Origin stories

Kozhukatta is a popular delicacy originating from the Southern Indian state of Kerala, especially relished during Christian festivals like Palm Sunday. The name 'Kozhukatta' comes from two Malayalam words – 'kozhu' which means 'heap' or 'round shaped', and 'katta' which means 'to tie' or 'to create'. However, these sweet dumplings have transcended religious boundaries and have become a cherished snack among all Keralites due to their delicious taste and the nostalgic memories that they evoke. Kozhukatta is known for its rustic simplicity and the comforting warmth it provides, much like the traditional Kerala home, beautifully epitomizing the essence of the God's Own Country.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.