Saturday, March 8, 2014

Kozhukatta aka stuffed rice dumplings

Warm memories of school days flood my mind when I hear of grandma's kozhukattas were the best!! Sometimes I make the traditional naalumani palaharams (tea-time snacks) just to make sure that my kids get to eat what we ate as kids...and they are crazy of most of them.

Yesterday when I made them, my little boy immediately recognized it.." Amma, this is the same snack that the boy in 1983 (a malayalam movie we saw the day before) ate during cricket practice". See how the images get absorbed by 6 year was just a passing shot in the movie song..


Rice flour - 3/4 cup
Boiling water - almost 3/4 cup (adjust according to the consistency)
Salt - 2 pinches

Grated coconut - 3/4 cup
Ghee - 2 tsp
Grated jaggery / Jaggery syrup / Muscavado sugar / white sugar - 2 tbsp
Broken cashew - 1 tbsp (optional)
Banana - 1/2 cup (cut into small pieces, optional)
Salt - a pinch
Cumin seeds - a pinch
Cardamom powder - a pinch


1. Mix rice flour with salt. Add boiling water to the flour and first mix with a spoon. When the heat is bearable, knead with hand until you get a smooth pliable dough. Keep it aside. Always cover it, otherwise it will dry up quickly.
2. Heat a small pan and add the ghee. When it melts, add the cashews and let them fry for couple of minutes on medium flame.
3. Next add the chopped banana pieces if using. Let them saute for another 2-3 minutes.
4. Add the grated coconut, jaggery/sugar, cashew, salt, cumin. Let it be on low flame till jaggery melts and all of them are mixed up well. Switch off the stove and sprinkle the cardamom powder
5. Now divide the rice flour dough into 5 equal parts. Roll out one ball (either by a rolling pin or just flatten on your palm), place a heaped tbsp of coconut mixture in the center and close up the ends (just like how you do the aloo porotta).
6. Repeat for rest of the balls. Place all them in a steamer and steam them for a min of 10 min.

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