Kozhukkattai is a popular South Indian dumpling prepared with Rice Flour, Coconut and Jaggery.
I used Karuppatti to enhance the flavor of the Kozhukkattai and give it a distinct South Indian taste.
It can be eaten for breakfast or had as a snack with Tea.
Jaggery / Karuppatti – 1 cup, powdered
Idiyappam Flour – 2 cup
Coconut – ½ cup, grated
Ginger Powder - 1/2 tsp
Cardamom Powder – 1 tsp
Ghee – 2 tsp
Add 2 cups Water to the Jaggery and bring to boil. When it starts boiling, reduce the heat and add Idiyappam Flour; mix well. Add grated Coconut, Ginger and Cardamom powder; mix well until it forms a smooth dough. Allow to cool down.
Grease your palm with Ghee and make a small ball with the Dough. Keep the Dough in your palm and just press it with your fingers. Finish off all the Dough like this. Steam the Kozhukkattai in an Idly cooker for about 10 to 15 min.
Adding 2 tbsp. of roasted Green Gram Dhal powder to the Rice Flour will enhance the flavor of Kozhukkattai.
Stuff the prepared Dough in Panai Olai to make festive Panai Olai Kozhukkattai.
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