Kozhukatta – Traditional Steamed Rice Dumplings with Coconut & Jaggery Filling

Kozhukatta – A Traditional Lent-Time Treat of Kerala Syrian Christians

    Kozhukatta (or Kozhukattai) is a humble yet beloved snack across India and Sri Lanka. Known as Modak in the North, Momo in Eastern India, Bhutan, Tibet, and Nepal, this steamed dumpling transcends regional borders with its simplicity and versatility. Made from rice flour and stuffed with either sweet or savoury fillings, Kozhukatta is a delicacy that holds cultural significance in many communities.

A Dumpling with Many Names and Variations

    The fillings for Kozhukatta vary based on regional preferences. In Kerala, the sweet version is made with coconut and jaggery, delicately flavoured with cardamom or dry ginger powder. Some households add cooked Bengal gram dal (kadala parippu) to the filling, while others mix dal, coconut, and jaggery together. A few even include sesame seeds for an added nutty crunch.

    Just as the sweet versions have multiple variations, the savoury Kozhukatta also has an extensive list of fillings. These range from simple seasoning to elaborate vegetarian and non-vegetarian mixtures. Popular steamed rice dumplings from different cuisines include:

• Ammini Kozhukattai – Small, seasoned rice dumplings
• Paal Kozhukattai – Steamed dumplings in sweetened coconut milk
• Arisi Upma Kozhukattai – A South Indian breakfast favourite
• Pidi Kara Kozhukattai – A rustic dumpling with minimal ingredients
• Chinese Pau – Soft, fluffy steamed buns
• Sticky Rice Dumplings (Glutinous Rice Variants) – Found across Southeast Asia
• Japanese Mochi – Soft, chewy rice cakes
• Georgian Khinkali – A meat-filled dumpling with a juicy centre

    Kozhukatta can be enjoyed as an evening snack or even as a wholesome breakfast dish.

Experience the soulful flavours of Lent Food with Kerala Syrian Christian traditions! Click here for time-honoured recipes.

    Kozhukatta (also known as Modak in Maharashtra and Kudumu in Andhra Pradesh) is a popular South Indian sweet dumpling, made with rice flour and stuffed with a delicious coconut-jaggery filling. Traditionally prepared during festivals like Oshana, Vinayaka Chaturthi, and Ugadi, this simple yet flavourful snack is enjoyed across communities.

    Let me present you with a step-by-step recipe to make soft, delicious Kozhukattas at home!

Ingredients:

For the Kozhukatta Dough:

• 2 Cups Rice Flour (Use Idiyappam/Appam flour for best results)
• 2 Cups Water (Adjust based on flour type)
• Salt To Taste
• 1 Tablespoon Coconut Oil/Ghee (Added during kneading for a soft texture)

For the Sweet Coconut Filling:

• 1 ½ Cups Freshly Grated Coconut 
• ¾ Cup - 1 Cup Jaggery (Adjust to taste)
• 2–3 Pods Cardamom Powder
• A Pinch of Dry Ginger Powder (Optional, but adds a nice depth of flavour)

Method: Step-by-Step Cooking Instructions

Prepare the Coconut Filling

• Melt the jaggery with ½ cup of water in a pan.
• Strain the melted jaggery to remove impurities.
• Add the grated coconut to the jaggery syrup and mix well.
• Stir in crushed cardamom and dry ginger powder.
• Cook the mixture on low flame until it thickens and turns dry.
• Switch off the flame and allow it to cool completely.
   

Make the Dough for Kozhukatta

• Bring 2 cups of water to a boil, then stir in salt and coconut oil/ghee.
• Pour the boiling water into the rice flour, a little at a time, while mixing with a spatula.
• Let it rest for 10 minutes, allowing the flour to absorb the water.
• Once warm, knead into a soft, pliable dough.