How to Make Kerala-Style Kozhukatta – Sweet Dumpling
Kozhukatta Recipe|കൊഴുക്കട്ട| Nadan Kozhukatta is a traditional south Indian Sweet dumpling dish that is easy to make and is loved by people of all ages. It is made with rice flour, grated coconut, jaggery, and cardamom powder. In this article, we will be sharing a step-by-step guide on how to make Kerala Style Kozhukkatta at home.
Ingredients for Kerala Style Kozhukkatta
The key to a good Kozhukatta is to roast the rice flour until it is very hot so that it absorbs more water while kneading and it results in a soft dough for the kozhukatta.
Rice Flour
Plain Rice Flour
There are many types of rice flour available in stores. The most common rice flour that you find in most supermarkets is plain rice flour. However, for this recipe, it’s crucial to utilize roasted rice flour. Using unroasted rice flour will result in an inadequate dough texture.
In a pan, add 2 cups of plain rice flour and roast it on medium flame until it becomes very hot to the touch. The bottom of the flour will start to slightly change color and if it becomes yellow in some areas, the flour is roasted. Remove the flour from the pan and set it aside.
Roasted Rice Flour
Roasted Rice Flour/Idiyappam Rice Flour is available in Indian supermarkets. If you have access to store-bought roasted rice flour then you can use that.
For the Dough
- 2 cups of Roasted rice flour
- Traditionally, for making Kozhukkatta, roasted rice flour ( or store-bought idiyappam flour) is used in Kerala. It is available in Indian stores.
- 2 cups of hot water
- A pinch of salt
- 1 tsp ghee or oil
For the Filling
- 2 cups of grated coconut
- 1 1/3 cups of jaggery (grated)
- 1/2 tsp of cardamom powder
- 1/2 tsp crushed cumin seeds
Step-by-Step Guide to Make Kerala-Style Kozhukatta
Step 1 – Preparing the Dough
You can make the Kozhukkatta dough in two different ways:
Method 1:
Take 2 cups of rice flour in a mixing bowl. Meanwhile, in a separate saucepan, bring 2 cups of water and 1/2 tsp of salt to a vigorous boil. Gradually pour the boiling water into the bowl of rice flour, stirring continuously with a wooden spoon. Allow the dough to cool down to a manageable temperature, then knead it thoroughly until it achieves a soft, smooth consistency. Cover the dough with a damp cloth and a lid until it’s ready to be utilized.
Method 2:
Begin by heating water and salt in a pan until it reaches a rolling boil. Once boiling, reduce the heat to the lowest setting and gradually incorporate the rice flour into the pan, stirring until it coalesces into a cohesive ball. Turn off the heat, cover the pan, and allow the dough to rest for a few minutes until it reaches a manageable temperature. Transfer the dough to a plate and knead it thoroughly with greased hands until it attains a soft texture. Finally, cover it with a damp cloth and a lid until it’s ready for use.
Step 2 – Preparing the Filling
- Begin by crushing or grating the jaggery, measuring out approximately 1 and 1/3 cups. Place it in a pan along with 1/4 cup of water.
- Heat the mixture over medium flame, ensuring the jaggery melts completely in the water. Stir continuously until the jaggery dissolves entirely.
- Once dissolved, strain the jaggery syrup to eliminate any impurities.
- After washing the pan, return the strained jaggery syrup to it. Allow it to reach a boil again.
- Reduce the heat and let it simmer for a few minutes until the syrup slightly thickens.
- Next, add 2 cups of grated coconut, along with 1/2 tsp of cardamom powder and 1/2 tsp of crushed cumin seeds. Stir the mixture until all the liquid evaporates and the coconut mixture thickens.
Step 3 – Making the Kozhukatta
Partition the dough into 12 portions, each about the size of a lemon. Dampen your hand with water, ghee, or oil. Take one portion and gently flatten it into a small circle using your fingers. Position a spoonful of the coconut-jaggery mixture at the center of the flattened dough. Carefully fold the edges of the dough towards the center, ensuring a secure seal around the filling. Repeat this procedure with the remaining dough and filling until you have prepared a batch of kozhukkattas.
Step 4 – Steaming the Kozhukatta
In a steamer, place a piece of banana leaf or a greased plate. Arrange the Kozhukkatta on the plate, leaving some space in between each one. Steam the Kozhukkatta for 10-12 minutes on medium heat.
How to Make Kerala-Style Kozhukatta – Sweet Dumpling
Ingredients
For the Coconut filling
- 1 ⅓ cup Crushed Jaggery (ശർക്കര പൊടിച്ചത്) 200 gram grated or chopped into small pieces
- 1/4 cup water
- 1/2 teaspoon Cardamom Powder (from 5-6 green cardamom pods)
- 2 cups Grated Coconut
- 1/2 teaspoon crushed cumin seeds
For the Kozhukatta Dough
- 2 cups Roasted rice flour
- 2 cups 2 to 2 1/2 cups of Water (quantity may vary based on the rice flour type)
- 1/2 teaspoon salt
- 1 tablespoon ghee clarified butter
Instructions
Prepare the Coconut Jaggery Filling:
- In a pan, combine the crushed jaggery and 1/4 cup of water. Heat over medium flame until the jaggery dissolves completely. Strain the syrup to remove impurities and set aside.
- In the same pan (washed), pour the strained jaggery syrup and heat over medium flame until it boils again. Stir continuously for 2-3 minutes until slightly thickened.
- Add grated coconut to the syrup and stir for 3-4 minutes until the mixture becomes slightly sticky and water evaporates.
- Stir in cardamom powder and crushed cumin seeds. Remove from heat.
Make the Kozhukatta Dough:
- In a pan, bring 2 cups of water and salt to a boil.
- Reduce the heat and gradually add rice flour to the boiling water while stirring continuously with a wooden spoon. Turn off the heat.
- Mix until a smooth dough without lumps forms. Let it cool slightly.
- Once cool, knead the dough with 1 teaspoon of ghee until smooth and soft. The dough should not be sticky, similar to Idiyappam dough.
Shape and Fill the Kozhukkattas:
- Divide the dough into 14 equal portions and shape them into small balls. Flatten each ball into a cup shape.
- Spoon a portion of the prepared coconut-jaggery mixture into each cup. Pinch the edges together to seal the filling inside and roll back into a ball.
Steam the Kozhukkattas:
- Place the filled kozhukkattas in a steamer or idli maker and steam for 10-12 minutes until cooked and slightly translucent.
- Remove from the steamer and serve warm.
Notes
- For enhanced flavor, add 1 teaspoon of ghee to the coconut-jaggery mixture.
- You can customize the filling by adding fried cashew nuts, raisins, ripe plantain, pineapple, etc.
- The quantity of water for the dough may vary depending on the type of rice flour used. Adjust as needed for a smooth consistency.
Tips to make perfect Kerala-style kozhukatta
- Opt for high-quality rice flour and jaggery for optimal results.
- Ensure the water-to-rice flour ratio is precise; the dough should be soft and malleable without being overly sticky.
- Thoroughly knead the dough to eliminate any lumps, ensuring smooth and consistent dumplings.
- Cover the dough with a damp cloth or lid to prevent it from drying out during the dumpling-making process.
- When preparing the filling, opt for freshly grated coconut and impurity-free jaggery. While freshly grated coconut yields the best flavor, desiccated coconut or frozen can serve as alternatives.
- Avoid overcooking the kozhukkatta to prevent the outer covering from becoming excessively firm
How To Make Jaggery Syrup (For any Recipes)
- Combine grated jaggery and water in a saucepan.
- Heat the mixture over medium-high heat, stirring occasionally until the jaggery completely dissolves.
- Strain the mixture using a fine-mesh strainer or cheesecloth to remove any impurities.
- Transfer the strained jaggery syrup to a pan and simmer it over low to medium heat for 10-12 minutes, stirring occasionally.
- As it simmers, the mixture will thicken and become syrupy. Stir continuously to prevent sticking.
- To test if the syrup is ready, it should lightly coat the back of a spoon or form a thread when a drop is pressed and stretched between your thumb and index finger.
- Once the desired consistency is reached, remove the pan from the heat and let the syrup cool.
- Optionally, add cardamom powder for flavoring at this stage.
- Once cooled, transfer the syrup to a clean jar or bottle and store it in the refrigerator.
How To Dry Roast Plain Rice Flour
Dry roasting rice flour is a common practice in Kerala cuisine, especially for dishes like Kozhukatta, Puttu, and Appam. Here are the steps to dry roast rice flour for Kerala cooking:
Ingredients:
2 cups Plain rice flour
Instructions:
- Preheat a pan or kadai over medium heat.
- Add the rice flour to the pan and dry roast it for approximately 5-7 minutes.
- Continuously stir with a spatula to prevent burning and ensure even roasting.
- Roast until the rice flour becomes hot and emits a nutty fragrance.
- Turn off the heat just before it begins to change color and allow the roasted rice flour to cool completely.
- Once cooled, transfer the roasted rice flour to an airtight container and store it in a cool, dry location.
Tips:
- Do not leave the pan unattended while dry roasting the rice flour as it can burn quickly.
- Use a heavy-bottomed pan or kadai for even roasting.
- Allow the roasted rice flour to cool down completely before storing it in an airtight container.
Nadan Kozhukatta Recipe Variations#1
How To Make Easy Nadan Kozhukatta with Aval, Banana, Coconut & Jaggery
Ingredients
- 2 cups rice flour
- 2 cups water
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 1 tsp ghee or coconut oil
- 1/2 cup flattened rice (Aval /Poha /Beaten rice flakes brown/white)
- 1/2 cup riped plantain (cut in to small pieces)
- 5-6 Cashews
- 1 tbsp raisins
- 2 cups grated coconut
- 1/2 cup jaggery grated or chopped into small pieces
- 1/2 tsp cardamom powder
- 1 tbsp ghee clarified butter
Direction
- In a pan, heat the grated jaggery and 1/4 cup water over medium flame until the jaggery completely dissolves. Strain the jaggery syrup to remove impurities and set aside.
- In another pan, heat 2 tsp ghee. Add cumin seeds, chopped cashews, and raisins. Roast until the cashews turn golden brown. Then, add grated coconut and fry for 1 minute before adding the jaggery syrup.
- In a small mixing bowl, sprinkle 1 tbsp of water over the flattened rice and mix well. The flattened rice should be lightly moist, not soggy. Add this moistened flattened rice, cardamom powder, and chopped ripe plantain to the coconut-jaggery mixture.
- Add 1 tsp ghee to the pan and stir until the filling thickens and rolls up into a ball without sticking to the sides. Set aside.
- In a mixing bowl, add 2 cups of rice flour.
- In a saucepan, heat 2 1/2 cups of water, salt, and cumin seeds over medium heat until it boils. Slowly pour this hot water into the rice flour while continuously stirring with a wooden spoon. Add 1 tsp ghee or coconut oil to the rice mixture and knead it well with your hands until smooth. Cover with a wet cloth and lid until ready to use.
- Divide the rice flour dough into 12 equal-sized balls and flatten them into small cup shapes.
- Place a spoonful of the coconut-jaggery filling in the center of each dough cup.
- Gather the edges of the dough and seal them to form dumplings, ensuring the filling is completely enclosed.
- Repeat with the remaining dough and filling.
- Steam the kozhukkattas in a steamer or idli maker for 12 minutes until cooked and slightly translucent.
FAQs
When you buy rice flour from the store check whether it specifically says “Roasted”, otherwise you will need to dry roast the rice flour for a few minutes. This is a very important step.
You can use brown sugar instead of jaggery, but the taste and texture may be slightly different.
Yes, you can add other ingredients such as roasted nuts or raisins to the filling for added flavor and texture.
Yes, you can freeze the Kozhukatta for up to 1 month. To reheat, steam for 5-7 minutes until heated through.
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