Name: Kozhukkatta | Kerala Rice Dumplings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups roasted rice flour (I use idiyappam powder or appam powder available from Indian shops); ½ cup grated coconut; ½ cup grated jaggery; ¼ tsp ground cardamom; Water; Salt to taste

Ingredients

Scale

2 cups roasted rice flour (I use idiyappam powder or appam powder available from Indian shops)
½ cup grated coconut
½ cup grated jaggery
¼ tsp ground cardamom
Water
Salt to taste

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Instructions

Boil 2 cups of water with a pinch of salt.
Place rice flour in a deep bowl. When water boils, add 1 cup water to the rice flour. Mix well using a spoon. Leave it for few minutes. When the dough is warm enough to touch (don’t allow it to cool down completely), use your hands to make soft dough. Add more boiled water if needed. Set aside.
Meanwhile, combine coconut and jaggery together in a deep bowl. Set aside.
To make the kozhukkattas, place a lemon sized ball of dough on your palm and shape it into a cup. Place the filling inside the cup, and cover it again with the dough. Repeat the process until all the dough is used up.
Place the dumplings in a steamer and cook for 20-25 minutes. Enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes