Jul 23, 2012



A very delicious steamed sweet dish in South Indian cuisine, made of rice flour and coconut – jaggery mixture !!

Makes : 5 - 6

Serves : 3


For the dough:

Tip – Please use same measuring cup to measure rice flour and water.

1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz) raw rice flour (ari podi) - preferably fresh and dry roasted

1 ½ cups water (1 1/2 to 1 3/4 cup)

1/2 teaspoon ghee

1/4 teaspoon salt

2 teaspoon extra oil


Boil water in a thick bottomed vessel / saucepan. Add salt and ghee. When water (1 1/2 to 1 3/4 cup) starts boiling add rice flour and mix well. Rice flour should be well mixed with water. Stir continuously. Finally, add 1 teaspoon oil and mix well. Keep aside for 15 minutes and knead well to a soft dough when it is moderately warm. Divide into 5 – 6 lemon sized portions.

For Coconut Filling:

1 teaspoon ghee

6 tablespoon grated coconut

6 tablespoon melted jaggery

1 pinch cardamom powder


For Coconut filling:

In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.

Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture thickens / water dries up. Add cardamom powder and keep aside. Sweet filling should be dry in consistency.

Divide rice dough into 5 - 6 portions and make round balls. Apply little oil on your palm. Flatten each round ball to form a cup shape ( see the photo above ). Place 2 - 3 teaspoon coconut - jaggery filling – (do not fill too much of the filling) close and again make a perfect ball.

In a flat bowl, grease 1 teaspoon oil. Arrange kozhukkattas carefully and steam in a steamer / pedavan / pressure cooker (without weight ) for 15 minutes on medium heat or until done and soft. Serve warm.

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