Kozhukattai
கொழுக்கட்டை · kudumu
South Indian and Sri Lankan rice-flour dumplings made in sweet and savory forms, often prepared for religious festivals.
About this dish
Kozhukattai belongs to South Indian rice-dumpling traditions, with sweet and savory versions. Coconut-jaggery versions are often made for religious festivals; this recipe chooses that sweet form rather than treating every regional version as identical.
Recipe
Tamil coconut-jaggery kozhukattai
Dough
- 200 g fine plain rice flour
- 320 ml water
- 1 tsp sesame oil
- 1/4 tsp salt
Filling
- 150 g grated fresh coconut
- 120 g jaggery, grated
- 1/2 tsp ground cardamom
- 2 tbsp water
- 1 tsp oil for steamer
- 1
Filling: 150 g grated fresh coconut; 120 g jaggery, grated; 1/2 tsp ground cardamom; plus the remaining ingredients listed for this component. Melt jaggery in filling water; stir in coconut and cook until moist but not runny. Add cardamom and cool. Cook over low heat until no syrup pools around the coconut; do not cook to hard candy.
- 2
Dough: 200 g fine plain rice flour; 320 ml water; 1 tsp sesame oil; plus the remaining ingredients listed for this component. Boil dough water with salt and oil. Stir in rice flour, cover and take off heat for 5 minutes. Knead warm until smooth. Stir flour in briskly, knead once safe to touch and cover unused warm dough.
- 3
Divide into 16. Press each into a cup, add filling and close completely into a smooth ball or crescent. Use damp fingers, keep filling below rim, pinch fully shut and smooth cracks.
- 4
Steam on an oiled plate over boiling water for 12-15 minutes, until the rice shell is cooked. Rest a few minutes and serve. Time from steady steam and check a tender shell without chalky rice flour; cool the molten filling briefly.
Note
This chooses the coconut-filled version from the linked alternatives; sesame filling is another traditional style. Smooth cracks with damp fingers before steaming.