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Kozhukkatta (Rice Flour dumplings with Coconut and Jaggery)

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Kozhukkatta is a popular snack item of Kerala. This was one of those snacks MOM made for us, when we returned from school, famished. At times she used to make Kozhukkatta using wheat flour instead of rice flour. Personally I preferred the wheat one to the rice flour.

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Kozhukkatta (Rice Flour dumplings with Coconut and Jaggery)
Kozhukkatta is a popular snack item of Kerala. This was one of those snacks MOM made for us, when we returned from school, famished. At times she used to make Kozhukkatta using wheat flour instead of rice flour. Personally I preferred the wheat one to the rice flour.
Servings
Ingredients
For the Filling
Servings
Ingredients
For the Filling
Instructions
  1. Take the rice flour in a bowl.
  2. Boil water in a pan with a pinch of salt and 1/2 teaspoon oil.
  3. When it comes to a rolling boil, take off heat and pour into the rice flour.
  4. Do not pour the entire water into the flour. Add just enough water to form a soft, pliable dough.
  5. Mix well using a spatula without forming any lumps.
  6. The mixture should be soft but should not stick to your hand.
  7. Cover and keep aside.
  8. Take the grated coconut in a bowl.
  9. Add the grated jaggery, cardamom powder and crushed cumin .
  10. Mix well. You may add more jaggery if you want more sweetness.
  11. Apply a bit of oil in your palms.
  12. Take a small ball off the dough.
  13. Flatten it to form a round shape. Make sure not to make it too thin. Else it will crack open.
  14. Place a spoonful of the filling in the centre.
  15. Bring the edges to the centre and seal together.
  16. Roll to form a ball. You may make kozhukkatta in any shape you choose to.
  17. Steam these in a greased steamer for 10-15 minutes till it looks glossy.
  18. Serve hot
  19. Note: If using wheat flour, add enough water to form a soft, pliable dough. Follow the remaining procedure as mentioned above..
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