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Kozhukotta (Steamed Rice Dumplings)

                                        
Kozhukotta is a steamed rice dumplings with a sweet coconut and jaggery filling. They are shaped into round balls and are a speciality in most kerala households. Variations of this recipe can be found in different parts and communities of India. One version is modak, popular in Maharashtra and are made during Ganesh Chathurthi festivities. We personally love this and is so healthy for toddlers and a heavy breakfast for them. So lets check out the recipe

Ingredients:
  • 1 cup of rice powder 
  • 1 1/4 cup of water, more or less 
  • 1/4 tsp of salt 
  • 1 cup of grated jaggery 
  • 1 cup of grated coconut 
  • 2 tsp of ghee 
  • 1/4 tsp of cardamom powder 
Method:
  1. First, we have to make the filling. For that heat a pan with 1 tsp ghee. 
  2. Add the grated coconut and the grated jaggery and mix well until it begins to roast a bit and starts to turn a bit drier. 
  3. It will take about 8-10 mins. Keep mixing and add cardamom powder just before removing from fire. 
  4. Set aside and allow to cool. 
  5. Meanwhile, bring 1 cup water to boil with the 1/4 salt also added in. Once it boils, add this water to the rice flour and mix and knead it into a dough. 
  6. Add the water gradually and mix it as quick as possible with a spoon and then knead into a dough. 
  7. Make sure no lumps are formed and mix well until you get a soft dough that’s similar in consistency to chapati dough (it won’t be stretchy though). 
  8. Roll the coconut jaggery filling into small balls and set aside. 
  9. With wet hands, take a lime-sized portion of the rice dough, form a ball by greasing your hands with the ghee, and flatten on your palm. Make sure its not too thin. 
  10. Place the filling in the centre and cover the filling as best as you can 
  11. Place on your steamer plate greased with some ghee (This is optional) 
  12. Steam for about 10-15 mins. And you are done. 
Notes: 
  • Instead of jaggery, you can also use brown sugar. The flavour will definitely be different a bit but manageable. 
  • I use the Black jaggery we get in kerala and hence the colour is dark. You can use normal gud which you get 
  •  Make sure you work quickly before the heat leaves the dough while making rice dough
  •  I personally like more filling, You can add less or as you like
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