Kuzhakkattai Dumplings Rice flour jaggery coconut

Kuzhakkattai or Kozhakkattai are rice dumplings eaten mainly in Tamil Nadu and neighbouring states. The dish is a common tea time snack or brunch. Kuzhakkattai is also prepared during the festival season. The dish is made of rice and coconut. The dumplings are steam cooked and served hot.

Ingredients needed for making the dish are:

White rice 1 cup, urad daal 1/2 tsp, mustard seeds 1/2 tsp, fresh grated coconut 3 tbsp, red chilly powder 1/2 tsp, asafoetida or heeng, curry leaves, salt and cooking oil.

Let the rice soak in water for half an hour. Afterwards, grind it into a fine paste. Add salt and water. Make a smooth dough of loose consistency. Now pour the dough in heated oil and cook till its consistency is thicker. After it has cooled down, break off small portions of the dough, roll them into balls and place them in the idli maker. Now steam cook them as you would steam cook the idlis. In a pan, heat some cooking oil and fry the mustard seeds, heeng, curry leaves, urad daal and chilly powder till they start spluttering. Add the balls and fry them too. Kuzhakkattai is ready to be served.

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