Kozhukattai Recipe: A Traditional South Indian Delight
Kozhukattai Recipe: A Traditional South Indian Delight
Kozhukattai, a traditional South Indian dumpling, holds a special place in festivals like Ganesh Chaturthi. This steamed delicacy, made from rice flour and filled with various sweet or savory fillings, is not just a treat for the taste buds but also a tribute to centuries-old culinary traditions. Below, we explore the step-by-step process to create the perfect Kozhukattai at home.
Ingredients for Kozhukattai
For the outer covering:
- Rice flour: 1 cup (fine and preferably homemade)
- Water: 1¼ cups
- Oil: 1 teaspoon (for greasing)
- Salt: A pinch
For the sweet coconut filling:
- Grated coconut: 1 cup (fresh is preferred)
- Jaggery: ¾ cup (grated or powdered)
- Cardamom powder: ½ teaspoon
- Sesame seeds: 1 teaspoon (optional, roasted)
For the savory filling (optional):
- Split black gram (Urad dal): ¼ cup (soaked)
- Mustard seeds: ½ teaspoon
- Green chilies: 1-2 (chopped)
- Asafoetida (Hing): A pinch
- Curry leaves: 5-6 leaves
- Grated coconut: 2 tablespoons
- Salt: To taste
Step-by-Step Instructions to Make Kozhukattai
1. Preparing the Rice Dough for Kozhukattai
- Boil water: In a deep pan, bring 1¼ cups of water to a boil. Add a pinch of salt to enhance the flavor of the dough.
- Add rice flour: Lower the heat and gradually add 1 cup of rice flour to the boiling water while stirring continuously to avoid lumps.
- Cook the dough: Stir the mixture on low heat until it thickens and comes together into a soft dough. It should have a non-sticky, smooth consistency.
- Cool and knead: Transfer the dough to a greased plate and cover it with a damp cloth. Let it cool slightly, then knead it until smooth and pliable.
2. Preparing the Sweet Coconut Filling
- Melt jaggery: Heat a pan and add ¾ cup of grated jaggery with 2 tablespoons of water. Stir until the jaggery melts completely. Strain it to remove impurities, if necessary.
- Add grated coconut: Once the jaggery syrup is ready, add 1 cup of grated coconut and ½ teaspoon of cardamom powder. Mix well and cook for 5-7 minutes until the filling thickens and comes together.
- Optional ingredients: If desired, add 1 teaspoon of roasted sesame seeds for an extra crunch.
- Cool the filling: Set the mixture aside to cool. This will make it easier to stuff into the dough.
3. Preparing the Savory Filling (Optional)
- Soak urad dal: Rinse and soak ¼ cup of split black gram (urad dal) for 30 minutes. Drain and grind it coarsely.
- Prepare tempering: Heat a teaspoon of oil in a pan, add ½ teaspoon mustard seeds, and let them splutter. Then add chopped green chilies, curry leaves, and a pinch of asafoetida.
- Cook the filling: Add the coarsely ground urad dal and grated coconut. Sauté until the dal is cooked through. Season with salt and set aside.
4. Shaping and Filling the Kozhukattai
- Make small dough balls: Grease your hands with oil and divide the dough into small balls, about the size of a lime.
- Shape the dumplings: Take a dough ball and flatten it into a thin disc using your fingers or a small rolling pin. Ensure the edges are thinner than the center for even cooking.
- Add the filling: Place a spoonful of the sweet coconut mixture (or savory filling) in the center of the disc. Gently fold the edges together to seal the dumpling, shaping it into a half-moon or modak shape.
- Seal properly: Pinch the edges tightly to prevent the filling from leaking during steaming.
5. Steaming the Kozhukattai
- Prepare the steamer: Grease the steaming plate or line it with banana leaves to prevent sticking. Heat water in a steamer.
- Steam the Kozhukattai: Place the filled dumplings in the steamer, ensuring they don’t touch each other. Cover and steam for 10-12 minutes on medium heat until they turn glossy and the dough is fully cooked.
- Cool slightly: Once steamed, remove the Kozhukattai from the steamer and let them cool for a few minutes before serving.
Serving Suggestions for Kozhukattai
Kozhukattai is typically served as a part of a festive meal, but it also makes for a great snack. The sweet version pairs wonderfully with a cup of filter coffee or a light coconut chutney, while the savory Kozhukattai can be enjoyed with sambar or a spicy chutney.
Tips for Perfect Kozhukattai
- Use fine rice flour: For the softest Kozhukattai, it’s important to use fine rice flour. Homemade flour or store-bought flour labeled for dumplings works best.
- Keep the dough covered: Always cover the dough with a damp cloth to prevent it from drying out.
- Thin outer layer: Make sure the outer covering is thin enough to let the flavor of the filling shine through, but not so thin that it breaks while steaming.
- Avoid overfilling: Overstuffing the Kozhukattai may cause them to burst open during steaming, so be mindful of the filling quantity.
Nutritional Information
| Nutrient | Amount per serving (approx.) |
|---|---|
| Calories | 120-150 kcal |
| Protein | 2-3 grams |
| Fat | 3-4 grams |
| Carbohydrates | 22-25 grams |
| Fiber | 1-2 grams |
| Sugars | 8-10 grams (for sweet filling) |
| Sodium | 10-15 mg |
Enjoy this traditional South Indian recipe that combines the softness of steamed rice flour dumplings with the rich sweetness of coconut and jaggery or the savory flavors of urad dal and spices. Kozhukattai is a perfect delicacy for festive occasions or as a wholesome snack any time of the day.
2. Hold the wok or frying pan on a medium-low warmth and blend the coconut with the jaggery.
3. Then, add ½ teaspoon ghee or oil.
4. Stir usually and prepare dinner this coconut-jaggery combination on low to medium-low warmth.
5. The jaggery will start to soften first.
6. Proceed to prepare dinner, stirring usually.
7. Add ½ teaspoon cardamom powder and blend effectively.
8. Cook dinner the coconut-jaggery combination until the moisture from the jaggery begins to dry. Then, swap off the warmth. Don’t overcook as then the jaggery will harden. Hold this coconut-jaggery stuffing apart.
On cooling, the combination will thicken extra. To eliminate any extra moisture within the filling, you may add a little bit of rice flour. Including rice flour helps to soak up moisture within the stuffing. Hold apart to chill.
Put together Rice Dough
9. In one other kadai or pan, take 1.5 cups water. Add ¼ teaspoon ghee or oil. Place the pan on a stovetop on medium to excessive warmth.
10. Add ¼ teaspoon salt.
11. Let the water come to a rolling boil.
12. Cut back the warmth to low and add 1 cup rice flour, steadily.
13. Shortly start to stir and blend all of the rice flour with the water.
14. Stir until all of the rice flour is blended with the water. Combine very effectively and swap off the warmth.
15. Take away the pan from the stovetop. Cowl with a lid and hold for Four to five minutes.
16. After Four to five minutes, take away the lid. Verify the hotness of the rice dough by touching it with clear fingers.
17. If the dough is heat or barely sizzling, start to knead it. Take care to not burn your fingers. You may as well place the dough in a tray or a plate after which knead.
18. Knead to a easy and tender dough. Then, cowl with a humid muslin or cotton material. Permit the dough to relaxation for 10 to 12 minutes.
19. Make small balls from the dough. The rice dough balls needs to be easy. Some might get cracks. So, simply rub a little bit of water in your palm and form them into balls once more to eliminate the cracks
Put together Kozhukattai
Make Spherical Kozhukattai
20. Take the dough ball and gently flatten it along with your fingers. Hold the perimeters skinny and the middle barely thick.
21. Place the flattened dough on a plate or on a tray.
22. Place the coconut-jaggery stuffing within the heart.
23. Making small pleats, convey the edges within the heart, press and be a part of them. The best way it is completed for stuffed parathas.
24. Then, gently roll the Kozhukattai to get a neat spherical form. This manner you can also make spherical formed Kozhukattai.
Shaping Kozhukattai With A Mould
25. Grease the Kozhukattai mould with some ghee or oil. Then, shut or lock the mould.
26. Put the dough ball within the cavity of the mould.
27. Press the dough alongside the floor of the mould, so {that a} area is made.
28. Add the coconut-jaggery stuffing within the area created.
29. Cowl with small piece of dough on high. Press to even it and seal the Kozhukattai.
30. Gently open or unlock the mould. Fastidiously take away the Kozhukattai from the mould. Put together all of the Kozhukattai this manner utilizing the mould.
Alternatively, you can too flatten the ball. Then, place the coconut-jaggery filling within the heart. Make small pleats and convey all the perimeters collectively after which be a part of.
Steam Kolukattai
31. Take a pan and grease it with ghee or oil. You’ll be able to even line the pan with banana leaves or turmeric leaves. I’ve used turmeric leaves as they convey a stunning aroma to those sweets.
Place the ready Kolukattai on the leaves within the pan or within the greased pan retaining some area round them.
I stacked 2 pans on high of one another and steamed 15 items. You may as well steam in batches. Cowl with a moist muslin or cotton serviette earlier than you start to steam.
32. In a big pot, place a stand or rack. Add 2.5 cups water.
33. Let the water come to a boil.
34. With the assistance of tongs, rigorously hold the pans containing Kozhukattai within the pan.
35. Cowl the pot with a lid.
36. Steam for 10 to 15 minutes on medium-low or medium warmth.
37. Then, take away the lid.
38. Utilizing tongs, rigorously take away the pans from the pot.
39. Allow them to flip heat. Then, supply Kozhukattai to Lord Ganesha. You’ll be able to drizzle some ghee on them earlier than providing to the deity.
Skilled Ideas
- At the beginning, keep away from tasting the Kozhukattai at any time when making for Vinayaka Chaturthi or every other pageant.
- You’ll be able to both use grated jaggery or jaggery powder for the filling of this Kolukattai recipe. Finest outcomes are achieved through the use of recent substances and getting ready the candy with a devotional coronary heart and soul.
- You must prepare dinner the jaggery combination until it begins to dry. Nevertheless, make certain to not overcook as then the jaggery hardens. If in case you have extra moisture within the filling, add some rice flour because it helps to soak up the moisture.
- Whereas making the rice dough balls, make certain they’re easy. If a few of them get cracks, rub some water in your palm after which form once more into balls. You’ll get rid of the cracks this manner.
- Whereas steaming, you may even line your pan with banana leaves or turmeric leaves. I normally use turmeric leaves as they convey a stunning perfume to the sweets.
- Identical to modak, you may even add some seeds and nuts within the filling for an enhanced taste. However I’d say hold it as it’s meant to be, as that’s when it is going to be distinctive and completely different.
- To make it a quicker course of, I’d counsel utilizing a mould to form these sweets. Nevertheless, in case you have time and are a professional in utilizing your fingers, go forward with it.
