Kozhukattai is another traditional sweet or savoury South Indian dumpling made out of rice flour. It can be prepared on Ganesh Chaturthi, almost very much like modak, and also derives huge cultural values, especially among the people of Tamil Nadu and Kerala. The filling can vary from sweet coconut and jaggery to lentil pastes for various savoury variants. To make the kozhukattai recipe, start by preparing the dough of rice flour. Put water in a pan with a pinch of salt and a teaspoon of oil. Add small quantities of water to the rice flour and mix it until you get a smooth dough. Once this is ready, set it aside and cover it in a damp cloth so that the dough does not dry out. The sweet version is used more in filling. It requires grated coconut and jaggery. In this filled version, melted jaggery, along with a little water and grated coconut, and the whole thing with a pinch of cardamom powder is cooked together until thickened. This is the sweet kozhukattai. Shape put together by taking small amounts of the dough and shaping them into small discs. Place one spoonful of the filling in the centre and gently shape the dough around it to form a dumpling. Steam the dumplings for about 10-15 minutes. This recipe for kozhukattai is perfect for celebrating any festival or is just a delight that people of all ages have indulged in for its softness and the delight of the filling.

• 1 cup rice flour
• 200 gms grated coconut
• 100 gms jaggery
• 1 pinch salt
• 1 tsp oil

• One of the favourite practices in South India is preparing kozhukattai for special occasions or as an easy breakfast.
• The delicious flavour offered by the dumplings consists of a rice flour base filled with the sweet paste of coconut and jaggery.
• It has been rich in cultural value.
• Kozhukattai is prepared by making a fragrant filling, soft dough, and skilfully shaping the dumplings, which will provide a delightful treat for everyone.
• Here's how to make this lovely dish step-by-step.
• Start preparing the filling.
• In a pan, combine 200 gms of freshly grated coconut and 100 gms of jaggery.
• Saute this mixture over medium flame, constantly stirring it so it does not get stuck onto the bottom of the pan.
• The jaggery will melt into the coconut, creating a sweet, fragrant mixture. Continue until this filling thickens- this will generally take about 5-7 minutes.
• Once it is the right consistency, please leave it to cool by taking it off the flame.
• The coconut and jaggery blend will not only produce a natural sweetness but also a depth of flavour characteristic of the Kozhukattai.
• Once the filling has cooled down, prepare the dough. In a saucepan, boil 1 cup of water by adding a pinch of salt and one teaspoon of oil.
• Here, oil makes the dough pliable and eases your work. Then let it reach a rolling boil.
• Turn the flame off and gradually add a cup of rice flour to the hot water.
• Make sure that it is smooth; stir until lumps are not present in it.
• Gradually, the rice flour will absorb moisture from the hot water, so the dough from it would be smooth and easy to mould.
• Mix the flour and water.
• Transfer the dough to a plate.
• Leave it standing for a while till it is warm enough to handle. Knead the dough well for about 3-4 minutes so that it will become smooth and elastic.
• This step is important as this is what will give your Kozhukattai the right texture when they are steamed.
• Well, now that the dough is ready, you can shape the Kozhukattai.
• Divide the dough into small portions and roll it into balls around the size of a golf ball.
• Pat each ball flat in your hand gently, with enough force to shape it into a small cup.
• The depression will hold the tasty filling.
• Put a small portion of the cooled coconut-jaggery mixture in the centre of each cup.
• Be liberal with the filling but avoid overfilling; otherwise, sealing problems could develop.
• Tuck the edges of the dough into the filling, pinching and sealing them together for a dumpling.
• There should be no gaping holes, as that helps the filling to remain inside the dumpling while it is being steamed.
• Repeat until all of the dough and the filling have been used up. Shape every Kozhukattai carefully.
• Finally, prepare for steaming.
• Fill the water in the bottom vessel and boil it. Grease the steamer plate lightly and place the Kozhukattai on it, leaving some gaps in between so that they don't stick to each other while expanding in the process of steaming.
• Steam the Kozhukattai for around 10-15 minutes.
• It will be ready when it becomes shiny and not soggy anymore.
• Once steamed, take out the Kozhukattai from the steamer and let it cool a bit.
• Serve these warm dumplings like any delicious snack or dessert.
• Their sweet coconut filling, along with a soft, chewy exterior, makes them comfort food perfect to share with family and friends.
• They are not only an ambrosial dish but a celebration of traditions related to South Indian cuisine.
• Savour these mouth-watering South Indian dainties as a testament to the love and care that goes into making it!