Wednesday, May 20, 2009

Kozhakatta or Steamed rice dumplings

Steamed rice dumplings, both sweet and the spicy ones complimenting each other can truly be a tasty treat. This popular item not only adds itself to the snack list, but can also be a perfect breakfast combo for a relaxed Sunday. The sweet kozhakatta, slightly modified to a tomb-like face are also called as Modaks, Lord Ganesha’s favorite.

Kozhakatta with a sweet filling / Modaks

Rice Flour: 1 cup
Hot Water: 1/2 cup
Salt: a pinch

Jaggery: 3 Blocks (grated)
Cardamom: 2 pods (powdered with little sugar)
Ghee: 1 teaspoon
Grated Coconut: 1/2 cup

Begin by mixing the rice flour, salt and hot water to make a soft dough as you would for making chappathis. Roll out smaller balls and keep aside. Meanwhile mix the grated coconut, grated jaggery, ghee and powdered cardamom to make the filling.
Slightly oil your palm, press the rolled out ball individually and make a pocket for the filling. Close the pocket with the edges and roll it back into a ball. The easiest way to steam these are in the Idli steam cooker. It is usually ready in 15-20 mins. Once cooled down, serve them as a whole or cut in half.

Kozhakatta with a spicy twist.

Rice Flour: 1 cup
Hot Water : 1/2 cup
Salt: a pinch

Red onion: 1/4 the American size big red onion (finely chopped)
Mustard seeds (Kadugu): 1 teaspoon
Urad dal /uzhunnu parippu: 1 teaspoon
Dried red chillies: 2-3
Curry leaves: 2 sprigs
Grated coconut: 2 table spoon
Oi : 1 table spoon

Begin by mixing the rice flour, salt and hot water to make a soft dough. Roll out the dough into small balls and steam them in the Idli cooker till well done. Once cooled down, cut the steamed rice balls into smaller pieces. Heat oil in a pan, splutter the mustard seeds, urad dal. Now add the chopped onions, red chillies, curry leaves, grated coconut and saute it. Now add the cut up dumplings and adjust with little more salt and mix well.
Serve hot.


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