Recipe
Kozhukkatta - Steamed Rice Dumplings with Coconut Filling
Coconut Delights: Steamed Rice Dumplings from South India
4.7 out of 5
Indulge in the flavors of South India with Kozhukkatta, a traditional dish that combines the softness of steamed rice dumplings with the sweetness of coconut filling. This authentic recipe is a delightful treat for both the eyes and the taste buds.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if using vegan jaggery), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Sugar-free
Ingredients
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2 cups (400g) rice flour 2 cups (400g) rice flour
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1 cup (240ml) boiling water 1 cup (240ml) boiling water
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1 cup (100g) grated coconut 1 cup (100g) grated coconut
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1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
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1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
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A pinch of salt A pinch of salt
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 5g, 4g
- Carbohydrates (total, sugars): 50g, 20g
- Protein: 3g
- Fiber: 2g
- Salt: 0.1g
Preparation
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1.In a large mixing bowl, combine the rice flour and a pinch of salt.
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2.Gradually add the boiling water to the rice flour while stirring continuously until a smooth dough is formed.
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3.Cover the dough with a damp cloth and let it rest for 10 minutes.
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4.In a separate bowl, mix the grated coconut, grated jaggery, and cardamom powder to make the filling.
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5.Take a small portion of the dough and flatten it in your palm to form a small disc.
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6.Place a spoonful of the coconut filling in the center of the disc.
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7.Fold the edges of the disc to seal the filling and shape it into a smooth ball.
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8.Repeat the process with the remaining dough and filling.
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9.Place the dumplings in a steamer basket lined with banana leaves or parchment paper.
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10.Steam the dumplings for 15-20 minutes or until they become soft and translucent.
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11.Remove from the steamer and let them cool slightly before serving.
Treat your ingredients with care...
- Rice flour — Ensure that you use a fine rice flour specifically made for making dumplings. Coarser varieties may result in a less smooth texture.
- Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar. Adjust the sweetness according to your preference.
Tips & Tricks
- To prevent the dough from sticking to your hands, lightly grease them with oil before shaping the dumplings.
- If the dough feels dry, add a little warm water to make it more pliable.
- For an extra burst of flavor, you can add roasted nuts or raisins to the coconut filling.
- Serve the Kozhukkatta warm for the best taste and texture.
- Leftover Kozhukkatta can be stored in an airtight container in the refrigerator for up to 2 days.
Serving advice
Serve the Kozhukkatta as a delightful snack or dessert. They can be enjoyed on their own or paired with a cup of hot tea or coffee.
Presentation advice
Arrange the steamed dumplings on a serving platter, garnish with a sprinkle of grated coconut, and place a small banana leaf underneath each dumpling for an authentic touch.
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