Kozhukattai (Stuffed Dumplings)

Kozhukattai is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, etc. Sometimes, the stuffing can be a savory filling. Modak is a similar dish made in other parts of India such as Maharashtra and Gujarat.

In Tamil Nadu and Maharashtra, the dish is traditionally associated with the Lord Ganesha and is prepared as an offering (naivedhya/prasad) on the occasion of Vinayaka Chathurthi.

Ingredients

Basic ingredient for making stuffed dumplings is rice flour. For the filling, jaggery, grated coconut, cardamom is used. Other ingredients such as black or dehusked sesame seeds (til), raisins, cashew nuts, etc. are used to enhance the taste.

Preparation

The dish is prepared by mixing grated coconut with jaggery syrup, placing it inside dumplings of rice flour, and steaming the dumplings. Ghee, cardamom, finely ground roasted rice flour etc. may be added to enhance the taste and flavour of the filling. In Kerala, a variant of kozhukatta made with atta flour (instead of rice flour) and grated coconut is a staple breakfast among some groups.

A variation of the stuffed dumpling is to deep fry it in oil, for which wheat flour dough is used as the covering instead of rice flour.

Coconut Stuffed Oil Dumplings

Ingredients:

Rice flour – 750 gms (½ padi)

Wheat flour – 187.5 gms (⅛ padi)

Powdered salt – 8.75 gms (¼ palam)

Water – 468.75 gms (5/16 padi)

Grated Coconut – 420 gms (12 palam)

Jaggery – 420 gms (12 palam)

Cardamom powder – 8.75 gms (¼ palam)

Method:

⦁ Clean the rice and dry it under shadow. Then grind it to flour. Then add the wheat flour and
salt to the rice flour and mix it.

⦁ Take the water and boil it. Slowly add the above flour mixture and gently mix it with hands
applying ghee. As with previous recipes, divide the mixture into small balls (lemon size) and keep it aside.

⦁ Grate the jaggery and mix it with coconut in a vessel. Fry this mixture for 5 minutes without
getting burnt. Then add cardamom powder to the jaggery mixture. This is called stuffing.

⦁ Take each ball and dust it in the rice flour and make a bowl shape. Then keep the required
stuffing and close the outer layer. Repeat the process for the rest.

⦁ Instead of cooking in an idli vessel we can cook it in oil or ghee till it becomes golden red.