- Submitted by Dahlia
(Kayi Kolukattai, Sweet Indian Rice Dumplings, Vella Kozhukattai)
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After sharing the Kara Kadubu recipe, I am sure my friends are expecting the sweet Kozhukattai.This recipe was again demonstrated by my friend and is made with the same soft rice cover. It is known as sihi kadubu or kayi kadubu. In Tamilnadu it is called Vella Kozhukattai.
The stuffing for the sweet kozhukattai is made with grated coconut, jaggery and cardamom powder. This is a classic South Indian stuffing used for preparing many sweets like boli, wheat dosa, burfi etc. The coconut-jaggery mixture is sometimes simply used as a sidedish for dosa or chapati. Kids totally enjoy it. More than everything, Kadubu's with this sweet filling is the healthiest snack since it is steamed.
My friend Raji has already shared the recipe of Vella Kolukattai made using rice flour. Now I encourage you to try the same using freshly soaked raw rice. Be sure to drop your comments once you try.
Video Instructions for making Sihi Kadubu
Recipe for Sihi Kadubu
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6-8
Ingredients
- Raw Rice - 1 cup
- Salt - 1/2 tsp
For Coconut Filling
- Grated Coconut - 1 cup
- Jaggery - 1/2 cup (or little lesser)
- Water - 2-3 tbsp
- Cardamom Powder - 1/2 tsp
Method
For the outer covering
- Wash the raw rice and soak in enough water for 5-8 hours. Raw rice can be substituted with a combination of raw rice and boiled rice.
- Grind the soaked rice in a mixie or blender to make a smooth batter. There should not be any coarse particles inorder to make soft kadubus.
- Remove the batter in a bowl and add some water to bring it to a thin consistency. It should be thinner than regular dosa batter. Add required salt to the batter.
- Switch on the stove, place a kadai with the batter in it. Cook on low flame with constant stirring.
- In about 5 minutes the batter will thicken up. Cook for couple of minutes more till it forms a single mass.
- Remove this from the flame and let it cool down.
To make filling
- Melt the jaggery with water in a kadai. Strain it to remove any impurities. If your jaggery is clean, you do not need this step.
- Take the melted jaggery and grated coconut in a kadai.
- Heat it for few minutes until all moisture dries up.
- Add cardamom powder, mix one last time and switch off.
To make Kadubu's
- Pinch out small lime sized balls out of the dough and roll it between your palm to make it a smooth ball.
- Place one ball between two clean plastic sheets. Press the ball with a plate to flatten it.
- Carefully remove the flattened dough from the sheet and place it on a idli plate or any steamer plate. Repeat with the remaining dough.
- Spoon in some of the prepared filling in one half of the rolled out dough. Close the kadubu's using the other half of the filling to seal it.
- Steam the kayi kadubus for about 10 minutes. Cool for few minutes before removing the kadubus from the idliplate.
Detailed Steps to make Sihi Kadubu
For the outer covering
Soak some raw rice with enough water overnight and grind to a smooth batter. Add required salt to the batter. Take it in a kadai and cook on low flame stirring constantly.
In about 5 minutes the batter thickens. Cook for few more minutes till it forms a single mass and switch off
Remove this from the flame let it cool.
To make filling
Melt the jaggery with some water and strain to remove any imputirties. Take the jaggery syrup and grated coconut in a kadai. Simmer for few minutes until it comes together. After all the moisture dries out, add some cardamom powder and switch off.
To make Kadubu's
After the dough cools, pinch out small balls. Apply some oil in your palm and roll between your palm to make it smooth.
Take one ball and place between 2 plastic sheets. Press using a plate to flatten the ball.
Carefully remove the flattened rice dough and place it on a idli plate.
Repeat the same with the rest of the dough.
Spoon in some of the prepared filling in one half of the dough.
Close the kadubu's and seal the edges.
Steam for about 10 minutes and switch off.
Cool for few minutes before gently removing the kadubus from the idli plates.
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