Kozhukkatta – a favorite tea-time snack in Kerala! The name maybe a tongue-twister for many, but in simple terms these are rice dumplings with a sweet filling, traditionally done with grated coconut and jaggery (traditional uncentrifuged sugar or un-refined cane sugar). My mom is a master in this, and this very often was our after-school snack; brings in loads of memories from childhood, and still continues to be one of my favorite.
I have used the pale yellow Jaggery also known as Achu vellam which is pure. This can be added to the grated coconut directly. However if you are using the dark brown jaggery then you will first need to melt it with a couple of tablespoons of water to form a thick syrup and then strain to remove the impurities before adding it to the grated coconut as said in the recipe below.
You need –
- Rice flour – 1 cup
- water – ¾ – 1 cup
- Salt to taste
For the filling
- Grated coconut – ½ cup
- Jaggery – ½ cup
- Ghee – 1 teaspoon
- Green cardamom powder – a good pinch
How to –
To make the dough; In pan boil the water with salt. Gradually pour the boiling water to the rice flour to make a soft dough. Use a wooden spoon first to mix well and when warm kneed with your hands to form a soft dough that is similar to a chapthi dough. Cover the dough with a damp kitchen towel and set aside.
To make the filling; heat the ghee in a pan and add the grated coconut and the Jaggery. Cook till the mixture is almost dry but still moist. Add the cardamom powder and mix well. Turn off the heat.
Divide the dough into equal lime sized balls (I used about 2 tablespoons of dough for a ball). Keep a ball of the dough in your palm and using your fingers; shape into a cup. Add about 1.5 teaspoons of the coconut-jaggery filling and seal the filling in. Gently shape it back into a ball.
Steam the dumplings for 15 minutes. Serve warm.