Name: Jaggery Kozhukkattai
Prep time: 30 min
Total time: 30 min
Ingredients: 1 cup Rice flour (Ari podi); 3 tsp Oil; 1 cup Water; Salt (A pinch); 1 cup Dry grated coconut; 1 cup Jaggery (Sharkkara)

Jaggery Kozhukkattai

Jaggery(Sharkkara) Kozhukkattai

Print Recipe

Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

1 cup Rice flour Ari podi
3 tsp Oil
1 cup Water
Salt A pinch
1 cup Dry grated coconut
1 cup Jaggery Sharkkara

Instructions

For the crust : 1)Fry the rice flour in a non-stick pan till it becomes moderately hot. Keep it aside.
Measure a cup of water into a non-stick pan and allow it to boil.
When it boils vigourously, add 2 tsp oil, salt, the roasted rice flour and stir well.
Keep stirring and once the water evaporates, take it off the stove.
Allow it to cool to a bearable temperature.
Knead the cool mixture into a dough leaving no lumps at all.
For the filling: 1)Powder the jaggery well.
Put it in a non-stick pan and heat it over the flame and allow the jaggery to dissolve.
Add the coconut and stir well.
After all the water evaporates, take it off the stove.
For making the kozhukkattai: 1)Spread oil on your left palm.
Take a small quantity of the kneaded dough and make it into a lime-sized ball.
Dip your right forefinger in oil and shape the dough into a nice cup with your right finger making the sunken portion of the cup.
Keep some filling into the cup.
Seal the top nicely with the sides of the cup. It should look like an onion bulb.
Prepare all the kozhukkatais like this.
Steam in the idli cooker.
:- Do not take it out of the cooker when it is hot. It will break.
Allow it to cool inside the cooker for sometime. This will hold the kozhukkattai together.

Tried this recipe?Let us know how it was!

Response (4)

S

Sherry March 1, 2006

The recipe is ok overall but the proportions don`t work at all. You would have to make adjustments.

k

kavita January 14, 2005

Simply Great.love it

M

Manju April 22, 2004

Tastes good… I felt like the same which my amma cooks, so brought me nostalgic.. Thanks a lot

j

jasmin December 14, 2007

thanks for the recipe….really good…i added cardamon and jeera for taste aswell