Kerala Breakfast Dishes
Kozhukkatta Recipe
Ingredients:
- Rice flour – 1 cup
- Jaggery – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2
- Water – 1 cup
- Salt - to taste
Preparation:
- For the filling:
- Melt the jaggery with 1/4 cup of water and strain it. Add the coconut to the filtered jaggery & mix well. Add ghee and cook till the liquid is dried up. Add crushed cardamom and remove from fire. Keep it aside.
- For the dough:
- Boil one cup of water with salt. Add the boiled water to the rice flour little by little and mix it with a wooden spatula/spoon. Keep it aside for 5 minutes or till it is warm enough to handle. Knead the dough and make it into a soft ball. The consistency of the dough should be same as that of Idiyappam doughand also the dough should not be sticky.
- Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Start folding it inwards in such a way that you get a cup shape (please refer the pic given below). Place 1-2 tsp of the filling, cover it and roll it back into a ball. Repeat the process with the rest of the dough and filling.
- Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium flame. Keep it covered for 1 more minute.
- Serve it hot.
|
