Kozhukatta / Steamed rice dumpling

We usually make kozhukatta mostly on Palm sunday eve. Kozhukatta is actually steamed rice dumpling with coconut and jaggery filling. Sometimes I make kozhukatta as evening snack also. Here is the recipe for Kozhukatta. 

Ingredients

·         Rice flour – 1 cup

·         Water –1.5 to 2 cups

·         Grated coconut – 3/4 cup

·         Salt to taste

·         Jeerakam (cumin) – 1/4 tsp powdered/ whole

·         Jaggery / brown sugar – 3/4 cup

Preparation:

1. For the filling:
2. Heat a pan and add grated coconut.
3. Add brown sugar and powdered cumin and mix well.
   
4. Heat it for 5 mins to remove the raw smell of coconut.
   
5. Remove the mixture from fire and keep it aside.
6. For the dough:
7. Boil 2 cups of water in a pan.
8. Take 1 cup of rice flour. Add enough salt to it and mix well.
   
9. Add boiled water to it little by little till its mixed well. Make sure not to add too much water.
   
10. Make medium sized balls from the dough, flatten it in our palm and add enough coconut mixture, cover it and roll it back again to a ball.
    
11. Repeat the same process for rest of the dough.
12. Take a steamer and keep the kozhukattas in it. Steam it for about 10 to 15 mins.
    
13. Serve it warm.

Notes:

1. I used brown sugar instead of jaggery. If you prefer jaggery melt it first by adding a little water and then strain it before mixing with grated coconut.
2. You could use whole cumin as well.
3. The quantity of water for the dough depend upon the rice flour. So please add the water step by step.
4.