Thengai Kozhukattai

Ingredients

• - 2 cups main flour or batter base
• - 1/2 cup fresh grated coconut
• - 1 tsp mustard seeds
• - 2 tbsp sesame oil or ghee
• - Salt to taste
• - Accompaniment chutney or sambar

Method

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. 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. Divide dough: Divide into 12-15 balls.
4. Shape into cups: Flatten each ball in your palm into a small round cup shape.
5. Fill generously: Place a generous spoonful of the fresh coconut filling in the centre — thengai kozhukattai has a more coconut-forward filling.
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. Prepare steamer: Fill steamer with water and bring to a rolling boil. Grease plates.
8. Steam: Place kozhukattai on greased plates. Steam covered for 10-12 minutes.
9. Check doneness: Outer shell should be firm and slightly translucent.
10. Serve: Thengai kozhukattai is a sweet Tamil steamed dumpling with fresh coconut filling. Offered as prasad during Vinayaka Chaturthi.