Vella Kozhukattai is a conventional South Indian candy dumpling crammed with jaggery and coconut. These smooth, steamed treats are made with rice flour dough and full of a aromatic coconut-jaggery filling. Excellent for festivals or particular events, they’re naturally candy and no doubt scrumptious.
Vella Kozhukattai holds a particular place in South Indian kitchens, particularly throughout festivals like Ganesh Chaturthi. These little pockets of pleasure mix the earthy sweetness of jaggery with contemporary coconut, all wrapped in a young rice flour shell. I like making these as a result of they remind me of my grandmother’s kitchen, the place the scent of steaming kozhukattai would fill the whole home. They’re surprisingly easy to make when you get the cling of shaping them. Belief me, your loved ones will ask for these time and again.
Concerning the Recipe
This recipe brings genuine South Indian flavors proper to your kitchen. Vella Kozhukattai may look fancy, nevertheless it’s truly fairly beginner-friendly. The mixture of jaggery and coconut creates a filling that’s naturally candy with out being overpowering. What I like most is how the rice flour dough stays smooth even after steaming. These dumplings are additionally more healthy than many different sweets since they’re steamed, not fried. Plus, you most likely have most of those substances in your pantry already.
Cooking Ideas
Maintain your palms barely greased when shaping the dumplings – this prevents sticking and makes the method a lot smoother. Be sure that your rice flour dough is heat whenever you work with it, because it’s simpler to deal with. Don’t overfill the dumplings or they may burst throughout steaming. Should you don’t have an idli steamer, any steaming setup works advantageous. Simply place the formed kozhukattai on a greased plate and steam away.
Serving and Storing Strategies
This recipe serves about 4-6 folks and takes roughly 45 minutes from begin to end. Serve these heat for the perfect expertise – they’re no doubt divine when contemporary from the steamer. You may retailer leftover kozhukattai within the fridge for as much as 3 days. Simply steam them once more for a couple of minutes to heat up earlier than serving. In addition they freeze properly for as much as a month.
Nutrient Advantages
Jaggery offers iron and minerals that common sugar lacks, making these treats a bit extra nutritious than typical sweets. Recent coconut provides wholesome fat and fiber to maintain you glad. Rice flour is of course gluten-free, making this recipe appropriate for these avoiding wheat. The steaming technique retains these dumplings mild and simple to digest. Whereas they’re nonetheless a candy deal with, they provide extra dietary worth than many processed desserts.
Vella Kozhukattai
Vella Kozhukattai is a conventional South Indian candy dumpling crammed with jaggery and coconut. These smooth, steamed treats are made with rice flour dough and full of a aromatic coconut-jaggery filling. Excellent for festivals or particular events, they’re naturally candy and no doubt scrumptious.
Components
- 250 g Jaggery
- 250 g Uncooked Rice
- 1 Coconut
- 2 Cardamoms
- 1 tsp Oil
- little Salt
- 1 tsp Ghee
Directions
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Grate the coconut and maintain apart.
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Powder the cardamoms and jaggery, individually, and maintain apart.
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Grind the rice to a clean flour.
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Warmth some water (1 cup) of water in a pan over medium flame.
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Add the jaggery and stir properly till totally dissolved.
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Add the coconut and blend properly, guaranteeing it doesn’t keep on with the underside.
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When it begins to depart the edges of the pan, add the cardamom powder and ghee.
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Combine properly and take away.
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Steadily pour 3/4 to 1 cup of sizzling water (alter as required) to the rice flour and blend properly.
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Sprinkle some salt and blend to a chapati dough consistency.
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Utilizing greased palms, make small balls of the dough and form it into small cups.
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Add a few of the filling and fold properly.
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Seal the sides with little water.
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Steam prepare dinner the ready kozhukattai (mothagam) in a greased idli plate for 10 to fifteen minutes.
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Take away and serve.
Notes
In some locations, rice is soaked, drained and dried earlier than floor to a flour.
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Often Requested Questions
Can I take advantage of coconut flour as an alternative of contemporary grated coconut?
Recent coconut works finest for genuine style and texture. Coconut flour will make the filling too dry and gained’t provide you with that beautiful chunk. Should you should substitute, attempt unsweetened shredded coconut as an alternative, however soak it in heat water first to melt it up.
What if my rice flour dough is simply too sticky to deal with?
Mud your arms with a little bit rice flour and work with small parts at a time. If the dough remains to be too moist, add a tablespoon extra rice flour. Bear in mind, the dough ought to really feel like chapati dough – smooth however not sticky. Greased palms additionally assist tremendously.
How do I do know when the jaggery filling is prepared?
The filling is ideal when it begins pulling away from the edges of the pan and holds collectively whenever you stir it. It ought to look shiny and thick, not watery. This often takes about 8-10 minutes of cooking on medium warmth.
