Dumplings Sweet

Recipe: Kozhukatta (Coconut and Jaggery Filling in a soft rice dumpling)

It's been long... very long since I last posted.

Life just took over and left no time to blog.

My youngest child who was still a baby when I last blogged has turned into busy chatter-box of a toddler who thinks he is in charge of everyone and nothing should happen without his permission. Thankfully my older child adores him to bits and (apart from the occasional fights) they usually end up sticking up for each other and ganging up against us, their parents!

Between looking after the family and my regular job, I'm struggling to find time.

Since it's a just a day before mother's day, I'm going to write about one of my children's favourite dishes - the kozhukatta, as it is commonly called in Kerala.

The joy of seeing my kids eat 3-5 of these in one go and sometimes leaving none for us is unspeakable. And hence it usually finds its way amidst our breakfast dishes, into the school lunch box or even at our dinner table.

My mother and I always made the covering for the kozhukatta with rice flour cooked in water to make a thick dough.

Recently I happened to see a recipe for making the kozhukatta-covering with soaked and ground rice which was then cooked to a dough in Harini's gorgeous blog. As soon I read it, I knew I had to try it out. The result was a really soft and delicate covering for a warm sweet mouthful bursting of the caramelly sweetness of the jaggery and coconut. They taste best as soon as they are made and dry out if refreigerated.

 Our usual way of making the covering with rice flour is also good and is easier to shape and does not dry out as much as the one made with soaked rice when refrigerated.

Below is the recipe with both ways to make the kozhukatta covering.

Recipe source: Mom


Fresh grated coconut - 1 and 1/2 cups
Jaggery syrup - 3-4 Tbsp or until desired sweetness (Jaggery syrup can be made by dissolving 1 cup of jaggery in 1/2 cup of water, pass through a sieve to remove impurities and boiling till single thread consistency)
Cardamom - 2-3 pods crushed

Mix all the above ingredients well and heat in a pan till any wetness has evaporated. Let it cool

Any of the below 2 methods can be used for making the covering for the sweet dumplings

1) Covering made with Rice Flour
Recipe Source: Mom

Rice Flour - 1 cup sieved to remove lumps
Water - 1 and 1/2 cups
Salt - a pinch

Heat water in a heavy bottomed pan and add salt to it.

When the water starts to boil, add the sieved rice flour and mix well. Keep mixing and let the rice flour cook on a low flame. Finally switch off flame and let it cool.

Once cool enough to handle, knead the dough well to make a uniform dough. Keep it covering to avoid the dough from drying out. 

2) Covering made using Soaked Rice
Recipe Source: Tongue-Ticklers

I followed the exact same recipe as Harini for this method. Just head over to her wonderful blog for the recipe. It works beautifully with the normal raw rice that is used for grinding dosa batter. Do not try this recipe with Sona masuri variety of rice, or you will end up with a sticky, gloppy mess.

Assembly and Final cooking

Oil your palms and take a small ball of dough. 

Make a depression in the centre of the dough so that it looks like a pot. 

Place the filling inside and bring the edges of the dough together and press the edges together.

Try to make the covering as thin as possible.

Steam in a steamer for about 20 minutes

Enjoy hot and best eaten on the same day


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All the dishes posted in this blog have been cooked by me. Some of the recipes are mine and some of them adapted / borrowed in which case, the link to the original source is provided.

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