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Kozhukkatta | Kerala Rice Dumplings

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kozhukatta recipe video

This week I got the opportunity to write for one of my blogger friends, Hetal of Pretty Polymath. I’m pretty excited for two good reasons. First, this is my very first guest blog post ever. Second, Hetal came up with a brilliant topic – favorite childhood food.

Needless to say, these rice dumplings or kozhukkattas were one of my favorite foods during my childhood. Dumplings filled with coconut and jaggery – they’re the perfect afternoon snack.

Kozhukatta recipe

What’s your favorite childhood food?

More Kerala Snacks:

Yield: 10

Kozhukkatta | Kerala Rice Dumplings

Kozhukatta recipe

Kerala style rice dumplings stuffed with coconut and jaggery.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Jaggery mixture:

  • 1 and 1/2 cups jaggery
  • 1/4 cup water
  • 2 cups freshly grated coconut
  • 1/2 teaspoon ground cardamom (cardamom powder)
  • 1/2 teaspoon ground cumin (cumin powder)

Rice balls:

  • 2 and 1/2 cups roasted rice flour
  • 1 and 1/2 cups water
  • Salt

Instructions

Make jaggery filling:

  1. Place jaggery in a saucepan. Cover with water. Stir to combine.
  2. Place the saucepan over low heat. Simmer, stirring continuously, for about 1 minute or until jaggery melts.
  3. Remove from heat.
  4. Cool completely.
  5. Strain.
  6. Transfer the melted jaggery back to the saucepan placed over medium-low heat.
  7. Add coconut. Stir. Cook, stirring, for about 1 minute or until the water from coconut evaporates. 
  8. Once the mixture is dry, add ground cardamom and ground cumin. Stir to combine.
  9. Remove from heat. Leave to cool.

Make rice dough:

  1. Boil water in a saucepan over medium-high heat. Season with salt.
  2. Place rice flour in a large bowl.
  3. Add water, little by little, and use a spoon to bring together flour.
  4. When the flour is cool enough to touch, use your hands to make smooth dough. 

Make kozhukatta:

  1. Divide the mixture into 10 small balls.
  2. Shape them into little pockets, fill with 2 tablespoons jaggery filling.
  3. Roll and seal the pockets.
  4. Place in a steamer. Steam for 15 minutes. 

Notes

  • For detailed “how to melt jaggery” - click here
  • Roasted rice flour is available from Indian grocery stores 
  • You can add chopped roasted cashew nuts to the jaggery filling if you like, however, the classic recipe is nut free.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 341Total Fat 10gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 220mgCarbohydrates 61gFiber 4gSugar 30gProtein 3g

The nutritional data is for information purposes only

© Nish Kitchen
Cuisine: Indian, Kerala / Category: Snacks
kozhukatta or sweet rice dumplings

Comments

  1. PlanetBBQ says

    These look amazing. I’m a bbq guy at heart but who can say no to a good dumpling?! My favourite childhood food would have to be home made soup. I know, boring right? The key is the home made part. Nothing out of a can. My mom made a potato soup that is kinda a family recipe that I love still and now make.

    Reply

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