Kozhukkatta
Doodlebrary
- Kozhukkatta, also spelled as “Kozhukattai,” is a popular South Indian and Sri Lankan rice flour dumpling or steamed rice cake.
- It is a traditional dish often prepared during festivals and special occasions, especially during Ganesh Chaturthi in India.
- Kozhukkatta can be sweet or savory, and the preparation may vary slightly depending on the region and individual preferences.
- Here’s a basic recipe for sweet kozhukkatta:
- Ingredients:
- For the outer dough:
- 1 cup rice flour
- A pinch of salt
- 1-1.5 cups of water (adjust as needed)
- For the sweet filling:
- Grated coconut
- Jaggery (or sugar) to taste
- Cardamom powder for flavor
- Instructions:
- Boil water in a pan, add a pinch of salt, and bring it to a rolling boil.
- Gradually add the rice flour while stirring continuously to prevent lumps. Cook the mixture until it forms a dough-like consistency. Make sure it’s not too dry or too sticky. Remove from heat and allow it to cool slightly.
- Meanwhile, prepare the sweet filling. In a separate pan, melt jaggery (or sugar) with a little water. Add grated coconut and cardamom powder. Cook until the mixture thickens and turns into a sticky, sweet filling.
- Divide the rice dough into small portions and shape them into small cups or balls.
- Flatten each rice dough portion into a small disc or cup using your fingers. Place a small amount of the sweet coconut filling in the center.
- Carefully seal the edges to form a dumpling shape. Make sure there are no openings.
- Steam the kozhukkatta dumplings in a steamer for about 10-15 minutes or until they become firm and cooked through.
- Once done, let them cool for a few minutes, and your sweet kozhukkatta is ready to be served.
- You can also make savory kozhukkatta by using a spiced filling, such as a mixture of grated coconut, grated vegetables, and various seasonings.
- The process for making savory kozhukkatta is quite similar to the sweet version, with the main difference being the filling used.
- Kozhukkatta is a delicious and versatile dish enjoyed by people in South India and Sri Lanka, and it can be made in different variations to suit various tastes and occasions.
