Kozhukkatta
Veg
Vegan
Steamed rice flour dumplings stuffed with a sweet filling of grated coconut and jaggery, shaped into smooth ovals or spheres. A traditional offering at church feasts and family gatherings, kozhukkatta is beloved for its gentle sweetness and satisfying chew.
Cuisines
Travancore
Kerala
Kerala Christian
Best for
Snacks
Dessert
Breakfast
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1 cup | grated coconut |
| 1 cup | water |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 2 tablespoons | jaggery |
| 1 teaspoon | cardamom powder |
| — | salt to taste |
Instructions
- 1 In a pan, heat the ghee and add cumin seeds. Let them splutter.
- 2 Add the grated coconut and sauté for a few minutes until it is slightly golden.
- 3 Add the jaggery and cardamom powder to the coconut mixture and mix well until the jaggery melts. Set aside to cool.
- 4 In a separate pot, bring water to a boil and add a pinch of salt.
- 5 Gradually add the rice flour to the boiling water, stirring continuously to avoid lumps.
- 6 Cook the rice flour mixture on low heat until it forms a smooth dough. Allow it to cool slightly.
- 7 Divide the dough into small balls and flatten each ball in your palm.
- 8 Place a spoonful of the coconut-jaggery filling in the center of the flattened dough.
- 9 Carefully fold and seal the edges to form a dumpling shape.
- 10 Steam the dumplings in a steamer for about 15-20 minutes until cooked through.
Tips
Ensure the dough is not too dry, as it should be pliable enough to shape without cracking.