Kozhukkatta Recipe

Preparation Directions

• STEP 1.Take ½ tsp cumin seeds, 7 cardamom and ¼ tsp ginger powder in a jar. Grind it to fine powder.

Cooking Directions

• STEP 1.Take a pan and boil 1 cup water. Add salt to taste and 1¾ tbsp oil.
• STEP 2.Take rice flour in a bowl and gradually add the hot water and mix it with a spoon.
• STEP 3.Once the heat becomes manageable, knead it into a smooth dough. Cover it and let it rest meanwhile the filling can be prepared.
• STEP 4.Take 250gm or 1 cup jaggery and ¾ cup water in a heavy bottom pan. Let the jaggery melt completely.
• STEP 5.Strain the jaggery syrup if there are impurities.
• STEP 6.Once the jaggery is melted add grated coconut, add cumin-cardamom-ginger powder. Mix well. Cook until the mixture becomes dry. Make sure you do not overcook it. Turn off the flame.
• STEP 7.Let the mixture cool down.
• STEP 8.Knead the dough again.
• STEP 9.Take a small portion of the dough and make a smooth small ball. Make a smooth and thin disc by flattening the ball.
• STEP 10.Place a spoon of the filling and shape it back to a smooth ball by bringing together the edges. Make sure there are no cracks.
• STEP 11.Repeat step 9-10 for the rest of the dough.
• STEP 12.Bring water to boil in a steamer/idli cooker. Place the steamer plate and gently place the small balls on the plate and cover it.
• STEP 13.After the steam starts rising cook it in high flame for 10 mins.
• STEP 14.Kozhukkatta is ready now.

Special Comments

• STEP 1.If the dough is sticky, oil can be used for greasing.