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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:
  • 2 cup of rice powder 
  • 2 cups + 2 Tbsp of water, more or less 
  • 3/4 tsp of salt
  • 2- 3 tsp Ghee 
  • 1 cup of grated jaggery 
  • 1 cup of grated coconut 
  • 1/4 tsp of cardamom powder 
  • 2 tbsp water for melting jaggery
Method:
  1. First, we have to make the filling. For that heat a pan 
  2. Add the grated jaggery along with some water to melt the jaggery.
  3. Mix well until it begins to melt a bit and is looks like a thick syrup
  4. Add in the coconut and mix it well until almost all the water is evaporated.
  5. Keep mixing and add cardamom powder just before removing from fire. 
  6. Set aside and allow to cool. 
  7. Meanwhile, bring 2 cups + 2 tbsp of water to boil with the 3/4 salt also added in. 
  8. Once it boils, add in the ghee and switch off the flame. 
  9. Add this water gradually to the rice flour and mix it with a spoon or spatula initially to avoid burning your hands. 
  10. Mix it as quick as possible with a spoon and then knead into a dough using your hands once the heat is manageable. (Pro tip- Use your stand mixer, if you have one with the dough hook to make this dough easily)
  11. 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). 
  12. 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. 
  13. Place the jaggery coconut filling in the centre and cover it and slowly make into a smooth ball ( as best as you can )
  14. Place your steamer on stove with some water in it, grease a plate or idli utensils with some ghee (This is optional) and place these balls in it.
  15. Once steam starts coming, cover the lid and let it steam for about 10-15 mins 
  16. Serve hot and enjoy
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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