KOZHUKATTA - KERALA STYLE

      Kozhukatta/Kozhukattai as it is called in the southern States of India and in Sri Lanka, Modak in Northern Parts, Momo in Eastern India, Bhutan, Tibet and Nepal.  It is a simple & healthy snack prepared with Rice Flour with sweet or savoury fillings. There are varieties of filling prevalent around, but the nature of the fillings change regionally. In Kerala, Kozhukatta is prepared with Coconut and Jaggery, flavoured with Cardamom/ Dry Ginger Powder.   Some prepare the fillings with cooked Bengal Gram Dhal and Jaggery. Some mix both coconut and the dhal for the filling, even few recipes call for sesame seeds in them. 

    As similar to the Sweet versions, the Savoury fillings draw a long list, right from simple seasoning to a mix of vegetarian and non-vegetarian fillings. Ammini Kozhukattai, Paal Kozhukattai, Arisi Upma Kozhukattai, Pidi Kozhukattai, Pau(Chinese steamed Buns), and a variety of Rice Dumplings prepared with Sticky/Glutinous Rice are commonly found in and around Southeast Asia, the soft, chewy melt in mouth Japanese Mochi, Georgians own version of Khinkali all belong to the same genre.  It can be eaten as a snack or even for breakfast.

      Kozhukatta has a long tradition to hold on with.  It is traditionally prepared as an offering to Lord Ganesha during Vinayaga Chaturthi celebrations throughout India. Modakam/Kozhukattai is one favourite dish of Vinayaga, and we can either see him holding it in his left hand or with a bowl full of Modakams near him.

      In Kerala, it is popularly associated with Oshana/Palm Sunday of Syrian Christians. It is a solemn tradition in Kerala Christian homes to make Kozhukatta on the day or on the eve of Palm Sunday, colloquially called as Kuruthola/ Oshana Perunnal. I always ask my MIL why Kozhukatta for Palm Sunday. She says that Kozhukatta is made commemorating the stones that were thrown on Jesus Christ during his suffering and crucifixion. We usually prepare this on the eve of Palm Sunday, and we have begun to call the day as Kozhukatta Saniyarzhcha(Saturday).  Some say that it is a local belief, as similar to the ones of Easter Eggs.


For more Recipes from GODS OWN COUNTRY - KERALA, click here...


Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 20-25 Kozhukattas
Author - SM

Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes. 

 

For more KERALA NADAN PALAHARAM RECIPES, Click here

HOW TO MAKE KOZHUKATTA - KERALA STYLE

 

INGREDIENTS:

For Kozhukatta:

Rice Flour - 2 Cups
Coconut Oil - 1 Tablespoon(Optional)

Water - 2 Cups(Approximately)

Salt - To Taste

For Coconut Filling:

Coconut - 11/2 Cup

Jaggery - 3/4 Cup - 1 Cup
Cardamom - 2–3 Pods

Dry Ginger Powder - a Pinch

• Melt the Jaggery with 1/2 Cup of Water.
• Strain it out to remove any impurities.
• Pour melted Jaggery to grated Coconut and mix well.
• Add Cardamom and Dry Ginger Powder to the above.
• Cook this on a very low flame until the Jaggery mix becomes dry.
• Switch off the flame and allow it to cool.

• Boil 2 Cups of Water with Salt & Coconut Oil.
• Pour the boiled water to the Rice Flour, a little at a time, and mix it with a spatula.
• Leave it aside for 10 minutes until it is warm enough to handle.
• Once warm, knead it into a pliable dough.  
• Divide the dough into equal portions and shape it out into medium-sized balls.
• Shape the balls into small cups.
• Fill the cups with 1- 11/2 Teaspoon of Coconut Filling, cover the dough and shape them into balls.
• Smoothen the outer part of the Kozhukatta and leave it aside.
• Follow the suit for the rest of the dough.
• Smear a little bit of coconut oil over the tray/plate used to steam the Kozhukatta, alternatively, you can line up a Banana Leaf over the tray.
• Arrange the prepared Kozhukattas in the tray/plate. Do not overcrowd the Kozhukatta.

• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
• Once the steam builds, place the prepared Kozhukatta/Dumplings into the steamer.
• Cover the lid tightly and Steam cook the Kozhukattas in low flame for about 10–15 minutes, or until they are no more sticky.
• Switch off the flame.
• Serve Kozhukatta hot or cold.

NOTES:

• Can use ready-made Appam/Idiyappam Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
• The amount of water required for kneading depends on the type and quality of the Rice Flour used.
• Adjust accordingly. 
• Use BOILING WATER to knead the flour.  
• Adding Coconut Oil to the water(used for kneading) is purely Optional. But it helps to yield a perfect texture to the Kozhukatta.
• Pour it into the flour and mix it up with a spatula.
• Keep it aside for a few minutes, until it is warm enough to handle.
• I have used locally available Baba's Idiyappam flour, I have used approximately 2 Cups of Boiling Water for 2 Cups of Flour.
• The dough should be soft and not crumbly or dry, if so add some more boiling water and knead it well.
• If the dough turns out to be sticky, then add some more rice flour and knead it again.
  
• Pour only the required amount of melted Jaggery to the grated coconut.
• Allow the mixture to absorb the jaggery and dry up well before switching off the flame. 
• Adjust the amount of jaggery to suit your taste preference.
• Using Dry Ginger Powder is Optional. 
• Can add a Teaspoon of Ghee to the coconut filling if preferred.