Thengai Kozhukattai

Method

1. 1

   Make rice flour dough: Mix 2 cups rice flour with salt. Add 1.5 cups boiling water gradually while stirring. Knead into a soft smooth dough.

2. 2

   Make coconut filling: Mix 1 cup freshly grated thengai (coconut) with 3 tbsp powdered jaggery, half tsp cardamom and a pinch of dry ginger. Mix well.

3. 3

   Divide dough: Divide into 12-15 balls.

4. 4

   Shape into cups: Flatten each ball in your palm into a small round cup shape.

5. 5

   Fill generously: Place a generous spoonful of the fresh coconut filling in the centre — thengai kozhukattai has a more coconut-forward filling.

6. 6

   Seal and shape: Bring edges over the filling. Seal firmly. Shape into a smooth ball or the traditional modak shape with a pointed top.

7. 7

   Prepare steamer: Fill steamer with water and bring to a rolling boil. Grease plates.

8. 8

   Steam: Place kozhukattai on greased plates. Steam covered for 10-12 minutes.

9. 9

   Check doneness: Outer shell should be firm and slightly translucent.

10. 10

    Serve: Thengai kozhukattai is a sweet Tamil steamed dumpling with fresh coconut filling. Offered as prasad during Vinayaka Chaturthi.