Kozhukattai

Kozhukattai are steamed rice dumplings from Tamil Nadu in South India, shaped into half-moons or spheres and filled with either a sweet coconut-jaggery mixture or a savoury spiced lentil stuffing. They are prepared especially for the festival of Ganesh Chaturthi, but eaten year-round as a healthy breakfast or snack that is both gluten-free and naturally light.

Serves: 4 (makes 16 dumplings)

Ingredients

Outer Shell

• 250g (2 cups) idiyappam flour (fine rice flour, roasted)
• 300ml (1¼ cups) boiling water
• ½ tsp salt
• 1 tsp sesame oil

Savoury Filling (Ulundhu Kolukattai)

• 100g (½ cup) urad dal (split black lentils, skinned), soaked 30 minutes
• 2 tbsp (30ml) neutral oil
• 1 tsp mustard seeds
• 8 curry leaves
• 2 dried red chillies
• 1 tsp salt
• 2 tbsp grated fresh coconut

Instructions

1. For the filling: drain the soaked urad dal. Heat oil in a pan over medium heat; add mustard seeds. When they pop, add curry leaves and red chillies. Add the drained dal and stir-fry for 5–6 minutes until lightly toasted and golden. Add salt and grated coconut; mix and cool completely.
2. For the shell: place rice flour and salt in a large bowl. Gradually pour in the boiling water while stirring with a wooden spoon. Add sesame oil. Mix to a smooth, pliable dough that is not sticky. If dry, add 1 tbsp warm water at a time. Cover with a damp cloth and rest for 5 minutes.
3. Divide dough into 16 equal balls (about 25g each). Flatten each ball to a 7–8cm disc in your palm. Place 1 heaped tsp of filling in the centre. Fold and pinch the edges firmly to seal into a half-moon shape. Ensure no cracks.
4. Arrange the dumplings in a steamer basket lined with a damp muslin cloth, spacing them 2cm apart. Steam over boiling water for 12–15 minutes until the shells turn slightly translucent and firm.
5. Remove from steamer and brush lightly with sesame oil to prevent sticking. Serve warm with coconut chutney.

Cook's Notes: Work with the dough while it is warm — it cracks if it cools too much. Seal each dumpling thoroughly or the filling will burst during steaming. A sweet version uses grated coconut cooked with jaggery and cardamom as the filling.