Kozhukkatta

Method

1. 1

   Make rice dough: Mix 2 cups rice flour with salt. Add 1.5 cups boiling water gradually while stirring. Mix then knead into a smooth pliable dough when cool enough to handle.

2. 2

   Make coconut-jaggery filling: Mix half cup grated fresh coconut with half cup powdered jaggery and half tsp cardamom. Cook 3-4 minutes until combined. Cool.

3. 3

   Test dough: Dough should be smooth and not crack when bent. Add drops of warm water if cracking.

4. 4

   Shape outer shell: Grease your palm. Take a small portion of dough and flatten into a small round cup in your palm.

5. 5

   Add filling: Place a small portion of filling in the centre of the dough cup.

6. 6

   Seal and shape: Bring dough edges up and over the filling. Pinch firmly. Shape into a ball or half-moon.

7. 7

   Grease plates: Grease idli plates or banana leaf pieces with coconut oil. Arrange kozhukkatta on them.

8. 8

   Steam: Bring steamer to a rolling boil. Place kozhukkatta and steam 10-12 minutes.

9. 9

   Check: Shell should be slightly glossy and firm but not hard.

10. 10

    Serve: Cool 3-4 minutes before serving. Kozhukkatta are offered as prasad and served as a sweet snack.