Kozhakattai Recipe

I make Kozhakattais the same way my mom used to......

The method is simple, if a little tricky, & quick & turns out perfectly for me every time I make it.

I guess you know that the kozhakattais are very similar to Dim sums. I once watched this extensive programme on Discovery Travel & Living on " Dim sums.." I was so amazed & surprised to see that the Chinese made a dish so similar to ours & that they  were made exactly the same way as we Tamilians make Kozhakattais. Only the fillings differed.

Anyway, our kozhakattais are made from fresh rice flour with a great variety of fillings. Although, I always end up making the coconut- jaggery filling & the savoury urad dal one, there are various other fillings that can be made.... gram dal - jaggery, sesame - jaggery etc.etc..... They are then steamed gently for a few minutes.

Eaten fresh they are oh.. so delicate, fluffy & melting in your mouth kind of dish......

A bit tedious to make, but definitely worth every  bit of  effort one puts in.........

 Go for it !

For the Rice flour:-

Wash & soak 1 cup of rice for about half an hour. Drain off the water & spread out on a kitchen towel, until it is damp but not wet.( about 20 minutes ). Powder in a mixer finely . Then pass through a sieve & store for further use.You will get about 1 1/2 cups of flour from this.

Heat 1 cup of water & add a pinch of salt & a tsp of oil. Bring to a boil. Reduce the flame & tip in 1 cup of the rice flour. Stir well for a minute & take off the flame. Let it cool for a few minutes. Then mix well. There should be no lumps in the batter. Cover with a damp cloth & keep aside.

For the Fillings :-

1. Take 1 cup of freshly grated coconut & 1/2 cup of gur or jaggery. Put in a pan or karahi & heat gently on slow flame. Mix until the jaggery melts. Then keep stirring until the the whole mixture comes together. You should be able to make little balls of the filling without it falling apart. That is the right stage. Keep aside to cool.

& now for the savoury filling. My mom used to make it from urad dal ( split black gram).

2.Wash & soak 1 cup of the dal for an hour at least. Drain off the water & then grind it coarsely with green chillies, salt & hing ( asafoetida) & as little water as possible.I manage with a spoonful of water. Steam this dal mixture in a idli steamer or any other for 7-8 minutes. When cool crumble as finely as possible & keep aside.

Now heat 2 tsp of oil in a pan. Add 1/4 tsp of mustard seeds & allow them to splutter. Add 2 little bits of dry red chillies, some fresh curry leaves & then add the crumbled dal mixture. Cook for a few minutes. Add 2 tsp of grated coconut. Check for seasoning. Remove from fire & squeeze a few drops of lemon juice on top. Sprinkle some fresh, chopped coriander leaves . Mix & keep aside.

& Now for the final stage of putting these kozhakattai together.

Smear your hands with a little oil. Take a small ball of dough in the palm of your hand. Make a dent in the middle with the thumb. Now gently try to make a slightly elongated cup shapes with it. Fill with a little filling of your choice & press the edges together ( in a semi circular shape ) to seal. After making the required number, steam them for about 5 minutes.
They are now ready...................

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