Kerala Kozhukattai Recipe – Perfect Kozhukattai/Kozhukatta Kerala Style With Rice Flour

Name: Kerala Kozhukattai Recipe – Perfect Kozhukattai/Kozhukatta Kerala Style With Rice Flour
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 Servings
Ingredients: GHEE: 2 tsp; COCONUT: 2/3 cup, grated; JAGGERY: 1/2 cup; CARDAMOM POWDER: 1/4 tsp; RICE FLOUR: 1.5 cup; SALT: 1/4 tsp; HOT WATER: mix as required

Preparation Time- 10 mins
Cooking Time- 25 mins
Cooking Temperature- 180°C

Features:

Cuisine:

India

Ingredients

2 tsp GHEE
2/3 cup, grated COCONUT
1/2 cup JAGGERY
1/4 tsp CARDAMOM POWDER
1.5 cup RICE FLOUR
1/4 tsp SALT
mix as required HOT WATER

Directions

Kozhukattai is a traditional dish that is famous in the southern parts of India. It is commonly known as a serving for lord Ganesh on the occasion of Vinayaka Chaturthi. People around the country however, are more familiar with Modak which is also offered to Lord Ganesh during this time in western states of India. Kozhukattai has a texture similar to that of a dumpling and shape that is similar to its western alternative, Modak. However, in its every savoury bite, Kerala Kozhukattai has different layers of jaggery and coconut that just burst in the mouth. Every bite of this delicacy from the state of Kerala is an explosion of flavours and tradition.

Kerala Kozhukattai is famous for its delicious filling. Made out of a perfect blend of jaggery, coconut and cardamom, this filling really makes the dish a mouthful. Mouth-watering as it is, it also has a texture that is quite different from other Indian sweets. Apart from its ethereal deliciousness, it also has positive health impacts. Jaggery, which is an integral part of the filling, is the healthy alternative of refined sugar since it is fibrous and good for digestion.

Preparing this traditional Kerala delicacy is not a challenging task. However, it can definitely be tedious to find a recipe that serves you with an authentic taste capable of teleporting you to the beautiful land of Kerala. To help you with that problem, Puviya has brought to you a special recipe of Kerala Kozhukattai that will give you the traditional mouth-watering taste. So don’t wait for any longer, get to your kitchens and try this delicacy today!

Watch Video of Kerala Kozhukattai Recipe

Recipe Instructions of Mumbai Ladi Pav Recipe :

Preparation:

Take a fresh pan and add a tablespoon of ghee to it.
Spread the ghee and add ½ a cup of jaggery to the pan.
Add 2/3 cup of grated coconut into the pan.
Add ¼ tablespoon of Cardamom powder to the mix.
Roast the ingredients in the pan on low flame.
Stir and Mix them well.
Keep on stirring till the jaggery has melted properly into the coconut.
Wait till the jaggery has completely melted.
Your stuffing is ready to be put into a Kozhukattai.
Take a fresh bowl and add 1.5 cups of rice flour to it.
Add about a tablespoon of ghee to the bowl.
Add ¼ tablespoon of salt to the bowl.
Add hot water as required to knead the flour into a dough.
Mix these ingredients well.
Knead the dough.
Ensure that you knead a soft dough for the Kozhukattai.
Take a small ball of dough from the bowl.
Place the ball In between your fingers. Press using your thumbs to create a cup like shape.
Stuff this cup with 2 tablespoons of stuffing.
Close the dough back into a ball.
Take some more dough. Press again with your fingers and gently flatten the ball of dough into a disc like shape
Add some stuffing to the flattened dough. Fold it in half.
Seal the ends of the sides so that the filling doesn’t come out.
Now it’s time to cook your Kozhukattai.
Place the stuffed dough shells in an Idli cooker.
Let them cook for about 15 minutes.
Take them out in a plate. Check if the dough has cooked properly.
Serve your freshly prepared Kozhukattai on a traditional banana leaf for an authentic south Indian meal.

Steps

1 Done	Take a fresh pan and add a tablespoon of ghee to it.
2 Done	Spread the ghee and add ½ a cup of jaggery to the pan.
3 Done	Add 2/3 cup of grated coconut into the pan.
4 Done	Add ¼ tablespoon of Cardamom powder to the mix.
5 Done	Roast the ingredients in the pan on low flame.
6 Done	Stir and Mix them well.
7 Done	Keep on stirring till the jaggery has melted properly into the coconut.
8 Done	Wait till the jaggery has completely melted.
9 Done	Your stuffing is ready to be put into a Kozhukattai.
10 Done	Take a fresh bowl and add 1.5 cups of rice flour to it.
11 Done	Add about a tablespoon of ghee to the bowl.
12 Done	Add ¼ tablespoon of salt to the bowl.
13 Done	Add hot water as required to knead the flour into a dough.
14 Done	Mix these ingredients well.
15 Done	Knead the dough.
16 Done	Ensure that you knead a soft dough for the Kozhukattai.
17 Done	Take a small ball of dough from the bowl.
18 Done	Place the ball In between your fingers. Press using your thumbs to create a cup like shape.
19 Done	Stuff this cup with 2 tablespoons of stuffing.
20 Done	Close the dough back into a ball.
21 Done	Take some more dough. Press again with your fingers and gently flatten the ball of dough into a disc like shape
22 Done	Add some stuffing to the flattened dough. Fold it in half.
23 Done	Seal the ends of the sides so that the filling doesn’t come out.
24 Done	Now it’s time to cook your Kozhukattai.
25 Done	Place the stuffed dough shells in an Idli cooker.
26 Done	Let them cook for about 15 minutes.
27 Done	Take them out in a plate. Check if the dough has cooked properly.
28 Done	Serve your freshly prepared Kozhukattai on a traditional banana leaf for an authentic south Indian meal.
29 Done	NOTES: • For added softness to your covering, make sure you knead the dough slowly and make it soft. • Kneading the dough with wet-moist hands can help you increase its softness. • Melting jaggery can take a bit of time. Patiently wait for your stuffing to cook.

Puviya

Hi! I love to cook all kinds of varieties and I am very expert in cooking in different curries, different snacks, all kind of breakfast, lunch, sweets, rice, and roti.