Chocolate Kozhukattai is my favorite way to jazz up the classic South Indian dumpling recipe. I first tried making this when my kids were getting bored with regular sweets. The combination of melted chocolate chips with coconut and almonds creates this amazing filling that oozes out when you bite into the soft rice flour wrapper. It’s like getting a warm hug in dumpling form. These little parcels are steamed to perfection, making them lighter than fried snacks but just as satisfying.
About the Recipe
You should surely try this recipe because it combines the best of both worlds – traditional cooking methods with modern flavors. The steaming process keeps these dumplings soft and healthy, while the chocolate filling makes them irresistible to kids and adults alike. It’s also a great way to introduce children to different textures and flavors. The recipe uses simple ingredients you probably already have at home, and the technique is forgiving for beginners.
Why You’ll Love This Recipe
First off, these dumplings are without a doubt delicious without being too heavy or oily. The chocolate filling stays warm and gooey inside the soft rice flour shell. What I love most is how the coconut adds a subtle tropical note that pairs beautifully with chocolate. The almonds give a nice crunch too. These are also pretty healthy since they’re steamed, not fried. Plus, making them is actually quite therapeutic – there’s something satisfying about shaping each little dumpling by hand. Your kitchen will smell amazing while they’re steaming.
Cooking Tips
Keep the rice flour dough covered with a damp cloth while working to prevent it from drying out. Make sure your chocolate filling has cooled completely before stuffing, or it’ll be too messy to handle. When shaping the dumplings, wet your hands slightly to prevent sticking. Don’t overfill them or they might burst while steaming. Test one dumpling first to check if your steaming time is right for your setup.
Serving and Storing Suggestions
This recipe makes about 12-15 dumplings and takes roughly 45 minutes total. Serve them warm as a dessert or evening snack with a cup of tea or coffee. They’re best eaten fresh but can be stored in the fridge for 2-3 days. Just steam them again for 2-3 minutes to warm up. You can also freeze them for up to a month.
Similar Recipes
- Traditional Coconut Kozhukattai
- Jaggery Stuffed Modak
- Sweet Steamed Rice Cakes
- Chocolate Momo
- Coconut Laddu
Nutrient Benefits
Rice flour provides easily digestible carbohydrates and is naturally gluten-free. Coconut adds healthy fats and fiber to keep you satisfied longer. Almonds bring protein, vitamin E, and heart-healthy fats. Since these are steamed rather than fried, they’re lower in calories and easier on your digestive system. The moderate amount of chocolate also provides antioxidants and can boost your mood naturally.
Chocolate Kozhukattai
Ingredients
- 1 cup Rice Flour
- as per taste Salt
- 2 tsp Oil
- as required Water
For the Chocolate Filling
- 1/2 cup Choco Chips
- 1/4 cup Grated Coconut
- 8 to 10 Almonds chopped
- 2 tsp Powdered Sugar
- 2 tbsp Ghee
Instructions
- For the fillings, take a pan and heat it over low-medium flame.
- Add the choco chips and melt them.
- Add the grated coconut, almonds, powdered sugar and ghee.
- Mix well until they get mixed evenly.
- When the mixture turns thick, remove from flame.
- Allow it to cool down.
- Take a pan and add boil water.
- Add 2 tsp of oil/ghee and salt to it.
- When the water starts to boil, gradually add the rice flour along the sides.
- Keep stirring until the mixture turns thick.
- Make sure no lumps are formed.
- Remove from flame and gently knead them.
- Make small balls from the mixture and flatten them to disc shape.
- Keep 1 or 2 tsp of fillings, and close the balls.
- Steam cook the prepared kozhukattai's in a greased idli plate for 10 to 15 minutes.
- Remove and serve.
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Frequently Asked Questions
Can I use regular flour instead of rice flour?
Rice flour works best for the authentic texture and taste. Regular flour will make the wrapper more chewy and dense. If you must substitute, try using a gluten-free flour blend, but the results will be different from traditional kozhukattai.
What if my chocolate filling is too runny?
Let it cool down completely and it should thicken up. If it’s still too soft, you can add a tablespoon of powdered milk or more grated coconut. Cook it for another minute or two on low heat while stirring constantly.
How do I know when the dumplings are fully cooked?
They should look slightly translucent and feel firm but soft when gently pressed. Usually 12-15 minutes of steaming is enough. You can test one by cutting it open – the wrapper should be cooked through without any raw flour taste.
1 comment
Thx u for ull the tasty recipe’s