Dry Fruits Kozhukattai is one of my favorite traditional South Indian treats that never fails to impress. These little steamed dumplings look fancy but are surprisingly easy to make at home. The rice flour dough becomes wonderfully soft when steamed, while the filling bursts with flavors from coconut, nuts, and sweet dry fruits. I love making these during festivals or when I want something special for tea time. They’re naturally wholesome and much healthier than fried snacks.
About the Recipe
You should try this recipe because it brings together the best of healthy ingredients in one delightful bite. The combination of different textures – from the soft rice flour exterior to the crunchy nuts and chewy dry fruits – creates something really special. These kozhukattai are steamed, not fried, making them a guilt-free treat you can enjoy anytime. They’re perfect for sharing with family and friends, and the natural sweetness from dates and other dry fruits means you’re not loading up on refined sugar.
Why You’ll Love This Recipe
First, these dumplings are incredibly satisfying without being heavy. The rice flour dough is light and easy to digest, while the filling provides just the right amount of sweetness and crunch. I love how versatile this recipe is – you can adjust the dry fruits based on what you have at home. The steaming process keeps them moist and tender, and they taste amazing both warm and at room temperature. Plus, they look so pretty on a plate. Kids surely love the surprise filling inside, and adults appreciate the wholesome ingredients. They store well too, so you can make a batch ahead of time.
Cooking Tips
Keep your rice flour dough covered with a damp cloth to prevent it from drying out while you work. Make sure to grease your palms well when shaping – this prevents sticking and makes the process much smoother. Don’t overfill the dumplings or they might burst during 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 pieces and takes roughly 45 minutes total. Serve them warm with a cup of tea or coffee. They taste great at room temperature too. Store leftover kozhukattai in the refrigerator for up to 3 days. You can reheat them by steaming for 2-3 minutes before serving.
Similar Recipes
- Sweet Modak
- Coconut Kozhukattai
- Steamed Rice Dumplings
- Puran Poli
- Coconut Laddu
Nutrient Benefits
These kozhukattai pack plenty of nutrition from the mixed nuts and dry fruits, which provide healthy fats, protein, and natural sugars. Rice flour is gluten-free and easy to digest. Coconut adds fiber and healthy medium-chain fatty acids. The variety of nuts gives you different vitamins and minerals, while dry fruits like dates provide iron and antioxidants.
Dry Fruits Kozhukattai
Ingredients
- 1 cup Rice Flour
- as per taste Salt
- 1 tsp Sesame Oil
- as required Water
For the Pooranam (Stuffing):
- 1/2 cup Grated Coconut
- 1/4 cup Mixed Nuts cashews, pista, almonds
- 1/4 cup Dry Fruits dates, apricot, fig, raisins, cherries
- as per taste Sugar
- 1/2 tsp Cardamom Powder
Instructions
- Heat a pan over medium flame.
- Add water, salt and oil.
- When it starts to boil, reduce the flame to low and add rice flour to it.
- Stir continuously and make sure no lumps are formed.
- Remove from heat and let it cool down.
- Knead them to soft dough and cover it for a while.
- To make the pooranam (stuffing), take a wide bowl, add the grated coconut, chopped nuts, dry fruits and mix well.
- Grease you palm with oil/ghee, take a medium size ball from the prepared rice flour dough.
- Flatten them and keep little stuffing inside and seal them carefully.
- Repeat the same process for the remaining dough.
- Heat a streamer and place them in idly plate and steam it for 15 minutes.
- Remove from heat and serve them.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the rice flour dough a few hours ahead. Just keep it covered with a damp cloth and store in the refrigerator. Bring it to room temperature before shaping. The dough actually becomes easier to work with after resting for a while.
What if my dough is too sticky or dry?
If it’s sticky, dust your hands with a little rice flour while shaping. If it’s too dry and cracking, sprinkle a tiny bit of warm water and knead gently. The right consistency should be soft and pliable, like play dough.
Can I use jaggery instead of sugar?
Without a doubt. Jaggery works wonderfully and adds a lovely caramel-like flavor to the filling. Use the same amount as sugar, or adjust according to your taste preference. Powdered jaggery mixes better than solid blocks.
1 comment
Looks healthy