Kozhukkatta | Kerala Rice Dumplings (Guest Post by Nish Kitchen)

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Hello everyone! I’m Rose, the creative head behind Nish Kitchen. My little space is all about my adventures in my kitchen, where you’ll find a plethora of recipes, both Indian and non-Indian. My love of great food reflects in my blog, and I’m so happy that I’ve met so many talented bloggers who share the same passion over the past few years.

Some recipes rekindle fond memories of the past, while others create memories. This recipe belongs to the former category. In some parts of Kerala, this is an Easter special dish. But I could eat it any time of the year.

Growing up, I always looked forward to the after school snacks waiting for me at home especially when made by mom. I loved these kozhukkattas (rice dumplings) filled with sweet coconut jaggery mixture. In fact, I liked the filling so much that my mom used to make more than what is actually needed. Yes, I had a very sweet tooth. I’d eat that extra filling first, and then wait impatiently for the dumplings to cook. I’d be the happiest kid when my mom passes me the steaming hot dumplings.

This snack is so close to my heart that when Hetal of Pretty Polymath asked me to do a guest post about favorite childhood Indian food, I didn’t think twice. If you’ve never tried this before, do it now. It’s TERRIFIC!

Before I go to the recipe, let me take this opportunity to send a big thank you to Hetal for inviting me to write this post. She has a wonderful space where you’ll find everything about food, travel and fashion. A multi- talented blogger, indeed!

Kozhukkatta | Kerala Rice Dumplings

Total Time: 35 minutes
Yield: 7 dumplings 1x

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Ingredients

Scale

2 cups roasted rice flour (I use idiyappam powder or appam powder available from Indian shops)
½ cup grated coconut
½ cup grated jaggery
¼ tsp ground cardamom
Water
Salt to taste

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Instructions

Boil 2 cups of water with a pinch of salt.
Place rice flour in a deep bowl. When water boils, add 1 cup water to the rice flour. Mix well using a spoon. Leave it for few minutes. When the dough is warm enough to touch (don’t allow it to cool down completely), use your hands to make soft dough. Add more boiled water if needed. Set aside.
Meanwhile, combine coconut and jaggery together in a deep bowl. Set aside.
To make the kozhukkattas, place a lemon sized ball of dough on your palm and shape it into a cup. Place the filling inside the cup, and cover it again with the dough. Repeat the process until all the dough is used up.
Place the dumplings in a steamer and cook for 20-25 minutes. Enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes