Kozhukattai

Method

1. 1

   Prepare rice flour dough: Mix 2 cups rice flour with 1 tsp salt. Boil 1.5 cups water with 1 tsp sesame oil. Pour the boiling water gradually over the flour, mixing with a spoon. When cool enough to handle, knead into a smooth, pliable dough.

2. 2

   Make coconut-jaggery filling: Grate 1 cup fresh coconut. In a pan, melt half cup jaggery with 2 tbsp water on low heat. Add grated coconut and half tsp cardamom powder. Cook for 5 minutes until thick. Cool completely.

3. 3

   Test dough: The dough should be smooth and not crack when bent. If cracking, add a few drops of warm water.

4. 4

   Shape outer shell: Grease your palm. Take a small portion of dough and flatten into a small round cup in your palm.

5. 5

   Add filling: Place a small portion of coconut-jaggery filling in the centre of the dough cup.

6. 6

   Shape and seal: Bring the dough edges up and over the filling. Pinch and pleat the edges to seal. Shape into a modak or half-moon shape.

7. 7

   Grease steamer: Grease banana leaves or idli plates with oil. Arrange the shaped kozhukattai on them.

8. 8

   Steam: Bring the steamer to a boil with strong steam. Place the kozhukattai and steam for 10-12 minutes.

9. 9

   Check doneness: The outer shell should be slightly glossy and the dough should feel firm but not hard. The shell should not stick to your fingers.

10. 10

    Cool and serve: Cool for 3-4 minutes before serving. The outer shell continues to firm up as it cools. Serve as prasad or snack.