Volume II · 2.08

Savoury Kozhukattai (Steamed Rice Dumplings)

Name: Savoury Kozhukattai (Steamed Rice Dumplings)
Yield: 4 servings
Ingredients: Rice flour — 1⅓ cups (160 g); Water — 1¼ cups, boiling (300 ml); Coconut oil — 1 tsp (5 g); Rock salt (sendha namak) — ½ tsp scant (2.5 g); Mustard seeds — ¼ tsp (1 g); Urad dal, split — 1 tsp (5 g); Curry leaves — 6 leaves (1 g); Coconut, fresh grated — 3 tbsp (30 g); Ginger, fresh — 1 tsp (5 g)

BreakfastsBreakfast

Serves: 4
Portion: 5 pieces
Time: 40 min
Texture: Soft
Season: All year
Dosha: Vata
Pitta
Kapha
Light

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice flour	1⅓ cups	160 g	800 g
Water	1¼ cups, boiling	300 ml	1500 ml
Coconut oil	1 tsp	5 g	25 g
Rock salt (sendha namak)	½ tsp scant	2.5 g	12.5 g
Mustard seeds	¼ tsp	1 g	5 g
Urad dal, split	1 tsp	5 g	25 g
Curry leaves	6 leaves	1 g	5 g
Coconut, fresh grated	3 tbsp	30 g	150 g
Ginger, fresh	1 tsp	5 g	25 g

Method

How to cook it

Step 1: Temper oil, mustard, urad, curry leaves and ginger; add water and salt; boil.
Step 2: Add rice flour; stir 2 minutes into a soft dough; add coconut.
Step 3: Cool slightly; shape into 20 small ovals.
Step 4: Steam 12 minutes; serve with chutney.