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Last Updated Tuesday June 19 2018 12:40 AM IST

Kozhukkatta- the humble rice dumplings with coconut

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Kozhukkatta

Kozhukatta or the soft round dumpling is one easy-to-make unsophisticated savoury. It’s every man's delicacy that goes easy on the tummy. The ingredients too are simple; with rice flour and coconut being the taste-makers.

It’s a nutritious bite and can be had any time of the day. Whether you steam it or boil it in water, the kozhukatta never ceases to amaze. Humble in looks, yet rich in taste.

They can be stuffed or dressed plain. There’s this oft told story of how a westerner was left amazed by the stuffed one. There was no way he could figure out how the cooks had got that bit of coconut scarping and jaggery inside a ball which had no opening or outlet for the filling to be put in!

Vella Kozhukkattai/Mothagam

The innumerable varieties of kozhukatta have on its list a hoary dish called the 'Kothu Kozhukatta'.

Here’s how to make rice kozhukatta (ari kozhukatta) and kothu kozhukkatta:

Click here to read this recipe in Malayalam

Ingredients

For kozhukkatta

1 cup rice (raw, boiled or par boiled)

½ cup scraped coconut

1 tbsp coconut oil/gingelly oil

1 tsp cumin

Salt as required

1 small piece dry ginger (optional)

For kothu kozhukkatta

1. For Kothu kozhukkatta, the ingredients are the same as that of rice kozhukkattas. The only difference is in the size of the balls. They are much smaller, just about the size of a gooseberry

2. Extract milk from one full coconut. Keep aside the first and second extracts

3. Sugar (optional)

Preparation

For kozhukkatta

Soak rice for at least three hours

Grind rice without water

Add crushed cumin, coarsely ground coconut and dry ginger

Pour in either coconut oil or gingelly oil

Add a pinch of salt and mix well

Make llemon-sized balls with the dough

Steam the balls or alternatively, boil them in a pan of water.

For kothu kozhukkatta

Kothu Kozhukatta is not to be directly steamed

Boil second extract of the coconut milk

When it€™s about to boil, add the first extract

Drop the small balls into this mixture

Add a spoon of sugar and allow it to boil

Once the balls are cooked, they can be served along with the coconut gravy.

Wheat powder is seldom used to make kozhukatta.

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