ElfyKozhukatta is a traditional Indian steamed dumpling made with rice flour and filled with a sweet coconut filling. It is often enjoyed as a breakfast or snack.
The dumplings are made by mixing rice flour, grated coconut, jaggery, and cardamom powder together to form a dough.
The dough is then shaped into small balls and filled with a sweet coconut mixture before being steamed to perfection. The resulting dumplings are soft, sweet, and have a unique texture and flavor.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 15 min | 20 min | - | 35 min |
A Little History Of Kozhukatta
Kozhukatta is a traditional Indian steamed dumpling that has a history that dates back centuries. It is believed to have originated in the southern states of India, particularly in the state of Kerala.
The dish is closely associated with the Hindu festival of Onam, which is celebrated in the state of Kerala and is considered one of the most important festivals in the region.
During the festival of Onam, people prepare a variety of traditional foods, and Kozhukatta is one of the most popular dishes that is prepared.
It is usually served as part of the Onasadhya, a grand meal that is prepared on the day of Onam.
In other states such as Tamil Nadu and Andhra Pradesh, it is known as kozhukattai, Modak and kudumulu respectively. The dish is also believed to have been influenced by the traditional steamed dumplings of China and Southeast Asia, which were introduced to India through trade and cultural exchange.
Over the years, the recipe of Kozhukatta has evolved and has been adapted to suit the local palate and ingredients. The dish is now enjoyed by people of all ages, and it is a popular breakfast and snack food in southern India.
Nowadays, Kozhukatta is enjoyed not only during festivals but also on regular days as a sweet delicacy and it is also a common food that is served in most of the South Indian restaurants.
Ingredients
Instructions
Make the filling first
Melt the jaggery or sugar with just enough water over medium heat.
The jaggery will melt and begin to bubble after approximately a minute. Add the cardamom and grated coconut at this step.
Mix this constantly over medium heat until the majority of the moisture has evaporated and the jaggery sticks to the coconut.
Set aside.Make the dough
Boil 235 ml of water with salt.
Add the rice flour to the boiling water little by little and mix it. Keep it aside until it is just warm enough to handle.Knead the dough with hand or stand mixer and then shape it into a soft ball.
The dough should not be sticky.Form the dough into balls of a medium size. Place each ball in your palm one at a time.
With the other hand, press it to make it thinner. Start by folding it inward so that you get a cup shape.
Place 2 teaspoons of the filling in the middle, then cover it and reshape it into a ball.
Apply the same procedure to the remaining dough and filling.On medium heat, steam the kozhukattas for 9 to 10 minutes.
Keep it covered for 1 more minute. Serve while is warm.
Enjoy, Good Appetite!
