Kozhukkatta - Steamed Rice Dumplings with Coconut Filling

Ingredients

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 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

1. 1.
   In a large mixing bowl, combine the rice flour and a pinch of salt.
2. 2.
   Gradually add the boiling water to the rice flour while stirring continuously until a smooth dough is formed.
3. 3.
   Cover the dough with a damp cloth and let it rest for 10 minutes.
4. 4.
   In a separate bowl, mix the grated coconut, grated jaggery, and cardamom powder to make the filling.
5. 5.
   Take a small portion of the dough and flatten it in your palm to form a small disc.
6. 6.
   Place a spoonful of the coconut filling in the center of the disc.
7. 7.
   Fold the edges of the disc to seal the filling and shape it into a smooth ball.
8. 8.
   Repeat the process with the remaining dough and filling.
9. 9.
   Place the dumplings in a steamer basket lined with banana leaves or parchment paper.
10. 10.
    Steam the dumplings for 15-20 minutes or until they become soft and translucent.
11. 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.