Kozhukkatta is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukattai, although usually sweet, can sometimes be stuffed with a savory filling. It is prepared by Kerala Christians on the Saturday prior to Palm Sunday and the day is hence called Kozhukatta Saturday. Modak is a similar dish made in other parts of India. This is a popular dish prepared during the Ganesh Chaturthi festival.
In this video I show you how to make Naadan Kozhukatta. Hope you guys enjoy it.
Water – 4 Cups
Salt
Rice flour ( roasted ) – 3 Cups
Ghee – 1 tsp – 1 tbs. + 1 tsp
Jaggery – 2 Cups
Water – 1/4 Cup
Cardamon powder – 1/2 tsp
Coconut – 2 Cups
The dish is prepared by mixing grated coconut with jaggery syrup, placing it inside dumplings of rice flour, and steaming the dumplings. Ghee, cardamom, finely ground roasted rice flour etc. may be added to enhance the taste and flavour of the filling. In Kerala, a variant of kozhukattai made with atta flour (instead of rice flour) and grated coconut is a staple breakfast among some groups.
