Description

Kozhukkattai, a beloved South Indian delicacy, is a steamed dumpling made from rice flour, offering a delightful blend of textures and flavors. This guide covers three popular variations: savory Uppu Kozhukkattai, sweet Sweet Kozhukkattai, and the bite-sized Ammini Kozhukkattai. Perfect for festivals, snacks, or a light meal.

Ingredients

For the Basic Rice Dough (Common to all variations)

• 1 cup Rice Flour
• 2 cups Water
• 1/2 teaspoon Salt (or to taste)
• 1 tablespoon Gingelly Oil (Sesame Oil)

For Uppu Kozhukkattai Filling

• 2 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal
• 1 teaspoon Chana Dal
• 1 sprig Curry Leaves
• 2 Green Chilies (finely chopped, adjust to taste)
• 1/2 inch Ginger (finely chopped)
• 1/4 teaspoon Asafoetida (Hing)
• 1/4 cup Freshly Grated Coconut

For Sweet Kozhukkattai Filling (Puran or Pooranam)

• 1/2 cup Jaggery (grated or powdered)
• 1/2 cup Freshly Grated Coconut
• 1/4 teaspoon Cardamom Powder
• 1 teaspoon Ghee

Instructions

1. Prepare the Basic Rice Dough: Bring water and salt to a boil in a heavy-bottomed pan. Add gingelly oil. Gradually add the rice flour, stirring continuously to prevent lumps. Cook on low heat, stirring until the mixture forms a smooth dough and leaves the sides of the pan. Cover and let it cool slightly.
2. For Uppu Kozhukkattai Filling: Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal and chana dal, and fry until golden brown. Add curry leaves, green chilies, ginger, and asafoetida. Sauté for a minute. Add grated coconut and sauté for another minute. Remove from heat and let it cool slightly.
3. For Sweet Kozhukkattai Filling: In a pan, combine grated jaggery and a tablespoon of water. Heat until jaggery melts completely. Strain the jaggery syrup to remove impurities. Return the syrup to the pan, add grated coconut and cardamom powder. Cook on low heat, stirring constantly, until the mixture thickens and comes together. Add ghee and mix well. Remove from heat and let it cool.
4. Prepare the Kozhukkattai Shapes: Knead the slightly cooled rice dough until smooth. To make Uppu or Sweet Kozhukkattai, take a small portion of the dough and flatten it on your palm to form a disc or cup. Place a small amount of the desired filling (Uppu or Sweet) in the center. Carefully bring the edges together and seal to form a smooth ball or crescent shape. Ensure there are no cracks.
5. To make Ammini Kozhukkattai, pinch small pieces of the rice dough and roll them into tiny balls (marble-sized). These can be left plain or seasoned later.
6. Steam the Kozhukkattai: Arrange the prepared kozhukkattai in a steamer basket or idli stand, leaving some space between them. Steam for 10-15 minutes, or until the kozhukkattai are cooked through and appear firm and shiny. For Ammini Kozhukkattai, steam for about 8-10 minutes.
7. For seasoned Ammini Kozhukkattai: Heat a little oil in a pan. Add mustard seeds, urad dal, curry leaves, and green chilies (optional). Add the steamed Ammini kozhukkattai and toss gently to coat with the seasoning. Add a pinch of salt if needed.