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.
What's your favorite childhood food?
More Kerala Snacks:
- Kerala Banana Chips
- Parippu Vada or Masala Vada
- Uzhunnu Vada or Urad Dal Fritters
- Kerala Chicken Cutlet
- Banana Bonda
- Banana Fritters or Pazham Pori
- Unniyappam
- Jaggery Unniyappam
Kozhukkatta | Kerala Rice Dumplings
Kerala style rice dumplings stuffed with coconut and jaggery.
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Ingredients
Jaggery mixture:
- 1 and ½ cups jaggery
- ¼ cup water
- 2 cups freshly grated coconut
- ½ teaspoon ground cardamom cardamom powder
- ½ teaspoon ground cumin cumin powder
Rice balls:
- 2 and ½ cups roasted rice flour
- 1 and ½ cups water
- Salt
Instructions
Make jaggery filling:
- Place jaggery in a saucepan. Cover with water. Stir to combine.
- Place the saucepan over low heat. Simmer, stirring continuously, for about 1 minute or until jaggery melts.
- Remove from heat.
- Cool completely.
- Strain.
- Transfer the melted jaggery back to the saucepan placed over medium-low heat.
- Add coconut. Stir. Cook, stirring, for about 1 minute or until the water from coconut evaporates.
- Once the mixture is dry, add ground cardamom and ground cumin. Stir to combine.
- Remove from heat. Leave to cool.
Make rice dough:
- Boil water in a saucepan over medium-high heat. Season with salt.
- Place rice flour in a large bowl.
- Add water, little by little, and use a spoon to bring together flour.
- When the flour is cool enough to touch, use your hands to make smooth dough.
Make kozhukatta:
- Divide the mixture into 10 small balls.
- Shape them into little pockets, fill with 2 tablespoons jaggery filling.
- Roll and seal the pockets.
- Place in a steamer. Steam for 15 minutes.
Video
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
Serving: 1g | Calories: 341kcal | Carbohydrates: 61g | Protein: 3g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Sodium: 220mg | Fiber: 4g | Sugar: 30g
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.
Ema Jones says
Can I add in some slivered pistachios?
Nish Kitchen says
Sure, you can. That'd add a lovely twist to this traditional dish. Thanks Emma.
Ema Jones says
Yeah, taste enhances when you exchange ideas. Happy cooking <3 <3
Traditionally Modern Food says
My fav traditional delicacy:-) look yum
eloisesedibles says
Looks very yummy! 🙂
MyKabulKitchen says
So interesting, have never seen rice dumplings before, I love rice so this looks delicious 🙂