Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Lunch

Vellanai Kozhukattai (Steamed Rice Balls with Coconut)

Soft, steamed savoury rice flour dumplings stuffed with a coconut-lentil filling — unlike the sweet paal kozhukattai, these are savoury and served as a substantial lunch item or heavy tiffin in Tamil Nadu, particularly in Tirunelveli and Kanyakumari.

🧺 Ingredients

• 2 cups rice flour (idiyappam flour — finely milled, not coarse idli rava)
• 2 cups water (plus extra)
• 1 tsp sesame oil
• ¾ tsp salt
• 1 tsp black sesame seeds (optional — for colour)
• ½ cup fresh grated coconut
• ¼ cup chana dal, soaked 30 min
• 3 dried red chillies
• 1 tsp cumin seeds
• ½ tsp black pepper
• 1 tsp sesame oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• Salt to taste (¼ tsp)
• Serve with coconut chutney and sambar.

👩‍🍳 How to make Vellanai Kozhukattai

1. Make the filling (medium heat): Cook soaked chana dal in 1 cup water for 2 whistles in a small pressure cooker. Drain — dal should be soft but not mushy. In a small pan, heat 1 tsp sesame oil. Add mustard seeds — crackle. Add curry leaves (10 seconds). Add coarsely cracked red chillies and black pepper (30 seconds). Add grated coconut and cooked chana dal. Add cumin, toss everything together. Cook 2 minutes on medium until the coconut is slightly toasted and fragrant. Add salt. Cool completely before using as filling.
2. Make the rice dough (no heat, then low heat): Bring 2 cups water to a rolling boil with 1 tsp sesame oil and ¾ tsp salt. Remove from heat. Add rice flour gradually, mixing rapidly with a wooden spoon to avoid lumps. The mixture will be very thick. Once cool enough to handle (3–5 minutes), knead by hand to a smooth, pliable dough. If too dry, add hot water 1 tbsp at a time. The dough should be smooth, non-sticky, and hold its shape.
3. Shape the kozhukattai: Divide dough into 16 equal portions. Roll each into a ball, then press into a flat disc (8–9 cm diameter, 4–5 mm thick) in your palm. Place 1 tsp of filling in the centre. Bring the edges up and pinch firmly to seal — shape into a half-moon (semi-circular) or elongated oval. Ensure sealing is tight or they burst during steaming.
4. Steam the kozhukattai (high heat): Grease a steamer plate or banana leaf with sesame oil. Arrange kozhukattai without touching. Place in a steamer over boiling water. Steam on high heat for 12–15 minutes. When done, they should look slightly translucent and shiny on the outside, not dull/raw-looking. A light tap on the surface should sound slightly hollow.

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