Traditional Kozhukkatta Recipe: A Step-by-Step Guide

Ingredients

  • 1 cup of Rice flour
  • 1.5 cups of Water
  • 1/2 teaspoon of Salt
  • 1 tablespoon of Oil
  • 1 cup of Grated coconut
  • 1/2 cup of Jaggery
  • 1/4 cup of Water (For syrup)
  • 1 teaspoon of Cardamom powder

Steps and instructions

  1. Start by making the dough. Boil 1.5 cups of water in a saucepan along with salt and oil.
  2. Once the water starts boiling, reduce the heat to low and slowly add the rice flour while stirring continuously.
  3. Mix well until the dough becomes thick and leaves the sides of the pan.
  4. Switch off the heat and cover the dough. Let it cool down for a few minutes, then knead until it becomes smooth. Keep it covered to prevent it from drying out.
  5. For the filling, combine grated coconut and jaggery in a pan. Add water and mix well. Cook this mixture on a medium flame until the jaggery melts completely.
  6. Add the cardamom powder to the mixture and stir well. Switch off the flame once the mixture thickens.
  7. To assemble the Kozhukkatta, take a small portion of the dough and flatten it on your palm. Make a small well in the centre and add the filling. Fold the edges over and seal it. Repeat this process until all the dough and filling are exhausted.
  8. Steam these dumplings in a steamer for about 10-15 minutes on medium flame. Once they become glossy, switch off the flame.
  9. Allow them to cool down a bit before serving. Your Kozhukkatta is ready to be enjoyed!

Tools for making

  • Saucepan - Used to boil water and cook the dough.
  • Pan - Used to cook the coconut and jaggery filling.
  • Steamer - Used to steam the Kozhukkatta dumplings.
  • Mixing Bowl - Used to mix the rice flour dough.
  • Spatula - Used for stirring and mixing the ingredients.
  • Knife - Used for grating coconut and cutting the dough.
  • Measuring Cup - Used to measure the ingredients accurately.
  • Plate or Tray - Used to place the assembled Kozhukkatta dumplings.

Recipe variations

  • Use brown rice flour instead of white rice flour for a healthier option.
  • Add chopped nuts like cashews or almonds to the filling for added crunch and flavor.
  • Replace jaggery with granulated sugar if jaggery is not available.
  • Add a pinch of saffron strands to the filling for an aromatic twist.
  • Experiment with different fillings such as sweetened coconut and roasted sesame seeds or sweetened mung bean paste.
  • For a savory version, skip the jaggery and coconut filling and use seasoned mashed potatoes or mixed vegetables as the filling.
  • Try using different types of flour like wheat flour, tapioca flour, or millet flour to make the dough.
  • Instead of steaming, you can deep fry the dumplings for a crispy version.
  • Top the steamed dumplings with a drizzle of melted dark chocolate or a sprinkle of powdered sugar for added sweetness.
  • Add a dash of rose water or orange blossom water to the dough or filling for a floral touch.

Recipe overview

Kozhukkatta is a delicious traditional South Indian sweet dumpling made from rice flour, filled with a heavenly mixture of jaggery and grated coconut. This recipe is particularly popular during festive occasions and is loved by kids and adults alike. In this recipe, you will learn how to make the perfect Kozhukkatta with a smooth and soft outer covering, and a sweet and flavorful inner filling. The process is simple and straightforward. You start by making the rice dough, following it up with the jaggery-coconut filling and then assembling the dumplings. The final step is to steam the dumplings until they're cooked to perfection. The aroma of the steamed rice dumplings and the sweet filling is sure to make your mouth water. Get ready to feast on these delightful sweet treats!

Common questions

  1. Can I use store-bought rice flour instead of making it at home?
    Yes, you can use store-bought rice flour instead of making it at home. However, homemade rice flour is preferred for better texture and taste.
  2. Can I use other types of flour instead of rice flour?
    No, traditionally Kozhukkatta is made using rice flour. Using other types of flour may alter the taste and texture of the dish.
  3. Can I use white sugar instead of jaggery?
    While jaggery is traditionally used to make the filling, you can use white sugar as a substitute. However, keep in mind that the taste and flavor of the dish may differ.
  4. Can I add any other ingredients to the filling?
    Feel free to add chopped nuts like cashews or raisins to the filling for extra flavor and texture.
  5. How can I prevent the dumplings from sticking to each other?
    To prevent sticking, make sure to grease the steamer plates or line them with banana leaves before placing the dumplings for steaming.
  6. Can I make Kozhukkatta in advance?
    Yes, you can make Kozhukkatta in advance. Once cooked and cooled, store them in an airtight container in the refrigerator. Reheat them before serving.
  7. Can I freeze Kozhukkatta?
    Yes, you can freeze Kozhukkatta. Place them in a single layer on a baking sheet and freeze until firm. Once firm, transfer them to a freezer-safe container or bag. Thaw and reheat before serving.

Serving dishes and utensils

  • Steamer - Used to steam the Kozhukkatta dumplings.
  • Saucepan - Used to boil water and cook the dough.
  • Pan - Used to cook the coconut-jaggery filling.
  • Mixing Spoon - Used to stir the dough and filling.
  • Palm or Hand - Used to shape and assemble the Kozhukkatta dumplings.

Origin stories

Kozhukkatta is a beloved sweet dumpling hailing from the vibrant kitchens of Kerala, a southern state in India. It is traditionally prepared during festive occasions and has a significant place in Christian families during Palm Sunday celebrations, symbolizing the entry of Jesus into Jerusalem. The soft, steamed rice dumplings filled with sweetened coconut, are reminiscent of the lush, tropical landscapes of Kerala where coconuts grow in abundance. The amalgamation of the humble rice and the rich coconut brings out the quintessential essence of Kerala's culinary tradition, offering a taste of its culture in every bite. The name Kozhukkatta is derived from two Malayalam words, 'kozhu' meaning 'to shape' and 'katta' meaning 'to hold together', a fitting moniker for a dish that brings together communities and families.

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.