Vella Kozhukattai holds a special place in South Indian kitchens, especially during festivals like Ganesh Chaturthi. These little pockets of joy combine the earthy sweetness of jaggery with fresh coconut, all wrapped in a tender rice flour shell. I love making these because they remind me of my grandmother’s kitchen, where the smell of steaming kozhukattai would fill the entire house. They’re surprisingly simple to make once you get the hang of shaping them. Trust me, your family will ask for these again and again.
About the Recipe
This recipe brings authentic South Indian flavors right to your kitchen. Vella Kozhukattai might look fancy, but it’s actually quite beginner-friendly. The combination of jaggery and coconut creates a filling that’s naturally sweet without being overpowering. What I love most is how the rice flour dough stays soft even after steaming. These dumplings are also healthier than many other sweets since they’re steamed, not fried. Plus, you probably have most of these ingredients in your pantry already.
Why You’ll Love This Recipe
These little dumplings are pure comfort food. The moment you bite into one, you’ll taste the warm sweetness of jaggery mixed with fresh coconut – it’s like a hug in food form. They’re not too heavy, so you can enjoy a few without feeling stuffed. I also appreciate how forgiving this recipe is. If your dough feels a bit dry, just add more hot water. The filling too thick? Cook it a little longer. The steaming process is gentle and almost foolproof. Best of all, kids surely love helping shape these little parcels.
Cooking Tips
Keep your palms slightly greased when shaping the dumplings – this prevents sticking and makes the process much smoother. Make sure your rice flour dough is warm when you work with it, as it’s easier to handle. Don’t overfill the dumplings or they might burst during steaming. If you don’t have an idli steamer, any steaming setup works fine. Just place the shaped kozhukattai on a greased plate and steam away.
Serving and Storing Suggestions
This recipe serves about 4-6 people and takes roughly 45 minutes from start to finish. Serve these warm for the best experience – they’re without a doubt divine when fresh from the steamer. You can store leftover kozhukattai in the refrigerator for up to 3 days. Just steam them again for a few minutes to warm up before serving. They also freeze well for up to a month.
Similar Recipes
- Modak (Maharashtrian sweet dumplings)
- Puran Poli (stuffed sweet flatbread)
- Coconut Ladoo
- Sweet Pongal
- Ela Ada (banana leaf wrapped dumplings)
Nutrient Benefits
Jaggery provides iron and minerals that regular sugar lacks, making these treats a bit more nutritious than typical sweets. Fresh coconut adds healthy fats and fiber to keep you satisfied. Rice flour is naturally gluten-free, making this recipe suitable for those avoiding wheat. The steaming method keeps these dumplings light and easy to digest. While they’re still a sweet treat, they offer more nutritional value than many processed desserts.
Vella Kozhukattai
Ingredients
- 250 g Jaggery
- 250 g Raw Rice
- 1 Coconut
- 2 Cardamoms
- 1 tsp Oil
- little Salt
- 1 tsp Ghee
Instructions
- Grate the coconut and keep aside.
- Powder the cardamoms and jaggery, separately, and keep aside.
- Grind the rice to a smooth flour.
- Heat some water (1 cup) of water in a pan over medium flame.
- Add the jaggery and stir well until fully dissolved.
- Add the coconut and mix well, ensuring it does not stick to the bottom.
- When it starts to leave the sides of the pan, add the cardamom powder and ghee.
- Mix well and remove.
- Gradually pour 3/4 to 1 cup of hot water (adjust as required) to the rice flour and mix well.
- Sprinkle some salt and mix to a chapati dough consistency.
- Using greased palms, make small balls of the dough and shape it into small cups.
- Add some of the filling and fold well.
- Seal the edges with little water.
- Steam cook the prepared kozhukattai (mothagam) in a greased idli plate for 10 to 15 minutes.
- Remove and serve.
Notes
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Frequently Asked Questions
Can I use coconut flour instead of fresh grated coconut?
Fresh coconut works best for authentic taste and texture. Coconut flour will make the filling too dry and won’t give you that lovely bite. If you must substitute, try unsweetened shredded coconut instead, but soak it in warm water first to soften it up.
What if my rice flour dough is too sticky to handle?
Dust your hands with a little rice flour and work with small portions at a time. If the dough is still too wet, add a tablespoon more rice flour. Remember, the dough should feel like chapati dough – soft but not sticky. Greased palms also help tremendously.
How do I know when the jaggery filling is ready?
The filling is perfect when it starts pulling away from the sides of the pan and holds together when you stir it. It should look glossy and thick, not watery. This usually takes about 8-10 minutes of cooking on medium heat.
2 comments
Very nice narration.
Thanks for posting this.
Its really very nice to eat, very deliciues.