Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Kozhukatta

Soft, steamed dumplings made from rice flour dough, shaped into ovals and filled with a sweet coconut-jaggery mixture. Kozhukatta is a traditional breakfast and temple offering in Kerala — lighter than puttu, simpler than appam, and universally loved. Some versions are plain (unsweetened), meant to be eaten with coconut chutney or sambar, but the sweet-filled version is the most common.

🧺 Ingredients

• 2 cups (240 g) rice flour (fine-ground, roasted — idiyappam flour works well)
• 1¾ cups (420 ml) boiling water
• 1 tsp (5 ml) coconut oil
• ½ tsp (3 g) salt
• 1 cup (100 g) freshly grated coconut
• 80 g jaggery (vellam), grated
• ¼ tsp (0.5 g) cardamom powder
• 1 tbsp (10 g) roasted cashew pieces (optional)

👩‍🍳 How to make Kozhukatta

1. Heat grated jaggery in a small pan over low heat until melted.
2. Add coconut and cardamom.
3. Cook over medium heat for 2–3 minutes, stirring, until mixture thickens and comes together — it should hold its shape when pressed.
4. Add cashews if using.
5. Cool to room temperature.
6. Mix rice flour and salt in a bowl.
7. Pour boiling water gradually while stirring.
8. Add coconut oil.
9. Mix to a soft, smooth, non-sticky dough — adjust water or flour to achieve this.
10. The dough should be as soft as modelling clay and not crack when shaped.
11. Divide dough into 16 balls (about 30 g each).
12. Flatten each into a 7 cm disc on your palm.
13. Place 1 heaped tsp of filling in the centre.
14. Bring edges up and seal tightly — pinch firmly to prevent opening during steaming.
15. Shape into a smooth oval.
16. Line a steamer with a banana leaf or damp cloth.
17. Place dumplings without touching.
18. Steam over high heat for 12–15 minutes until the surface turns slightly shiny and a toothpick comes out clean.
19. Serve warm.

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