"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Saturday, February 20, 2016

STEAMED RICE DUMPLINGS (KOZHUKKATTA)




Yesterday morning I finally prepared one of my favorite childhood snack. Steamed rice dumpling is one of the traditional and well know breakfast dishes in Kerala. Mixed in with coconut and jaggery this is a favorite sweet that holds a place in my heart and kitchen.


Most of the dishes and snacks I blog about here at AmmasKitchenDaily were made by my mom. This particular dish holds a special place in my heart because right after my school I would always tell my mom to make this sweet dish for me. The only demand I had was that there must be more jaggery fillings. I am sure all the kids have the same request. 

Let us go ahead and learn how to make Kozhukkatta.



METHOD OF PREPARATION STEP BY STEP


1.Boil 1 cup of water. Add boiled water and salt to the rice flour, a little at a time and mix it with a spatula/ spoon. Then let it cool.

2.When it is cool enough to touch, then kneed it well to make a smooth dough. Divide the dough into lemon sized balls.

3.Melt the jaggary in a pan over a medium heat by adding a table spoon of water into it. Once the jaggery is melted, lower the flame and add the grated coconut to it and stir constantly for few minutes until it is dry. Add crushed cardamom and mix well. Remove from heat. Set it aside.

4.Smear some oil on your hands, take one ball at a time and place it on your palm. Slowly flatten and make it thin by pressing with the other hand. 

5.Fold inward to get a cup shape. Spoon in 2  heaped teaspoons of filling. 

6.Gently seal it to make a ball. Repeat the same with other dough balls.

7.Transfer all those filled dough balls into an idli maker/ steamer and steam it for about 10-15 minutes over medium flame.

SERVE IT TO EVERYONE
ENJOY!!!

Hope you like it
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Cooking Style: Steaming
Location: Amma's Kitchen

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