- Submitted by Raji Ramakrishnan
(Ukadiche Modak, Indian Sweet Coconut Dumplings, Thengai Kozhukattai)
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Kozhukattai (Indian sweet and savory dumplings, Modak, Kudumu) is a popular dish of south India. It is a steamed food prepared during festivals like Ganesh Chaturthi and Varalakshmi Viradham. This can be cooked anytime as it will be liked by everyone. During initial days of my wedding, my mother-in-law always used to grind the coconut little bit in order to enable us to make the balls very easily. Varieties of sweet and savory kozhukkatais can be prepared according to your taste. Rice flour is partially cooked initially and formed as a dough. Then it is shaped like a small cup and stuffed with sweet or savory fillings. Thereafter it is steam cooked.
The most commonly made sweet kozhukattai variety is the Coconut Dumpling. In Tamil coconut is called Thengai and Malayalam Thenga and in Hindi Nariyal. Coconut is sweetened with jaggery and then stuffed. This kozhukattai is known by different names like Thengai Kolukattai or Vella Kozhukattai. It is tasty and comparatively healthy. Here is the recipe for coconut sweet version of kozhukattai.
Recipe For Vella Kozhakkattai
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3-4
For Stuffing
Ingredients
- Coconut grated and partially grinded – 1 cup
- Jaggery – ½ cup
- Cardamom - 4-5 (powdered)
- Ghee – ½ tsp
Method
- In a vok, mix all the ingredients together and cook till the same leaves the kadai.
- Cool and make balls of it according to your wish (big or small in size). If small, around 25 pieces you will be able to make it.
For The Covering
Ingredients
- Fresh rice flour - 1 cup
- Water -1.5 cup
- Oil – 2 tbsp
- Salt - ¼ tsp
Method
- Mix the rice flour with room temperature water.
- Take this in a kadai with oil and salt.
- Switch on the flame and cook on low flame.
- Continuously stir it while cooking till it forms a ball and leaves the sides of the kadai.
- Transfer the cooked rice ball to a plate and keep covered for 10 minutes.
- Later, apply some oil on your palm and knead the dough smoothly. Make small balls out of it.
- Take one ball and prepare the cover by shaping it with your fingers like a bowl.
- Fill the prepared thengapoornam (coconut stuffing) in it. Cover the stuffing with the rice cover. Shape it like a ball or like a money bag.
- Steam the dumplings for 5-7 minutes in a idli cooker or steamer or any vessel. After removing the cover of the cooker, allow to cool and then take out the kozhukkatai (Modak).
Detailed steps to make Vella Kozhukattai
Take all the ingredients in a pan or kadai. Cook on low flame and the jaggery starts melting.
Cook till everything comes together. Let this cool a bit.
Take some kozhukattai rice flour. It can be store bought or homemade one.
Mix the rice flour with regular room temperature water and mix till it forms a smooth paste without any lumps.
Take this is a kadai along with oil and salt.
Cook it on low flame. Within minutes it starts thickening.
Continuously stir it while cooking till it forms a ball and leaves the sides of the kadai.
Transfer this to a plate and keep it covered for 10 minutes. Apply some oil on your palm and make small balls out of it.
Take one ball and shape it like a bowl. Fill the prepared thengapoornam (coconut stuffing) in it. Cover the stuffing with the rice cover.
Steam the dumplings for 5-7 minutes in a idli cooker or steamer or any vessel.
Allow it to cool for 5-10 minutes and then take out the kozhukkatai.
Enjoy it while it is still hot.
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