Kozhukatta (Steamed rolls stuffed with coconut (Indian)) recipe
ingredients
1 cup (115 g) 3 3/4 oz Rice flour, sifted
2 cups (500 ml) 16 fl oz Water
Salt to taste
1 1/2 tbsp (22 ml) Vegetable oil
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
1/4 cup (50 g) 1 3/4 oz Jaggery (gur), grated
2 cups (500 ml) 16 fl oz Water
Salt to taste
1 1/2 tbsp (22 ml) Vegetable oil
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
1/4 cup (50 g) 1 3/4 oz Jaggery (gur), grated
method
1. Boil the water, salt, and oil in a vessel with a lid.
2. Lower heat and add rice flour gradually, mixing continuously so that no lumps are formed.
3. Remove from heat and when cool, knead into a smooth dough.
4. Divide the dough equally into 9 balls.
5. Roll each ball out into a thin disc, put a small amount of coconut and jaggery in the centre and fold over into a crescent-shape pressing the end with a fork. Repeat till all are done.
6. Steam them in a steam cooker till done (insert a toothpick in the centre, if it comes out clean, the kozhukatta are done).
2. Lower heat and add rice flour gradually, mixing continuously so that no lumps are formed.
3. Remove from heat and when cool, knead into a smooth dough.
4. Divide the dough equally into 9 balls.
5. Roll each ball out into a thin disc, put a small amount of coconut and jaggery in the centre and fold over into a crescent-shape pressing the end with a fork. Repeat till all are done.
6. Steam them in a steam cooker till done (insert a toothpick in the centre, if it comes out clean, the kozhukatta are done).
serving amount
makes: 9
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