How to Make Soft Kozhukatta

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Kozhukatta is steamed rice balls with delicious coconut and jaggery(chakkara) filling. It is sweet in flavor and easy to make. You can even call them South Indian dumplings. People in Kerala make this as a snack, usually sweet in flavor, and in some parts of Kerala it is also made with savory flavors. 

Rice flour is a popular gluten-free alternative to wheat flour, made by grinding rice grains into a fine powder. It offers several health benefits due to its nutrient content. Rice flour is rich in complex carbohydrates, providing a steady energy supply and keeping you full longer. It is also a good source of vitamins and minerals such as iron, magnesium, and B vitamins, which support various bodily.

Coconut contains high levels of antioxidants, which help protect the body against damage caused by free radicals, reducing the risk of chronic diseases such as cancer and heart disease. Additionally, coconut is rich in fiber, which promotes healthy digestion. It also contains essential minerals such as potassium and magnesium for maintaining healthy bones and muscles. Lastly, coconut is a natural immune booster, helping to fight off infections and improve overall immunity.

Since this Kozhukatta is made with rice flour, coconut, brown sugar, and other spices, and they all have significant health benefits. Overall, Kozhukatta is a healthy snack.

Ingredients for Kozhukatta

• 2 cups of rice flour fried

• 1 cup shredded coconut

• 3/4 cup brown sugar or Jaggery, crushed

• 3-4 cardamom, crushed and skinned

• Remove skin

• 1/2 teaspoon cumin powder

• 1 tablespoon ghee (clarified butter used in South Asia)

• 1/2 cup boiled water

• Salt as needed

Filling

Add a tablespoon of ghee into a pan and melt. Save the rest of the ghee for the dough. Next, add brown sugar, cardamom, and cumin powder, and sauté until the coconut is brown. First, the brown sugar will melt a little; you need to sauté until the melted brown sugar dries up. 

Dough

First, Boil the water and add salt. Then add the rice flour to a bowl or a mixer. Add a small amount of boiled water to the rice flour, and mix it with a wooden spoon or in a mixer until you get a dough consistency. It should be softer than chappathi dough and not sticky.

Second, take small balls with the dough when it is warm enough to handle with your hand. Then press the ball in your hand to make it flat. Then create a small bowl shape with it. Add the filling inside, Next, Cover the filling with the dough and roll it back into a ball shape with the filling inside. Repeat this until you finish the dough.

Finally, steam the balls inside a steamer for 10-15 minutes. Put a toothpick or fork through a rice ball after 10 minutes. If it comes out clean, you can turn off the stove. Keep the Kozhukatta in the seamer for one more minute. You can make 8-9 Kozhukatta. Remove the Kozhukatta from the steamer and enjoy.