Kozhukkatta is a popular rice dumpling that is made in many parts of India and south east asia. Sometimes it is prepared with a sweet filling and are presented as dessert dumplings but these kozhukkattas are a savory dish favored by the residents of the Malabar coast.
Raw rice flour | ½ cup |
Rosamatta rice flour | 1 cup |
Shallots | 1 large or two small |
Anise seeds | ½ tsp |
Red chillies | 2 |
Mustard seeds | 1 tsp |
Grated coconut | ½ cup |
Curry leaves | 1 cup |
Water | |
Oil | |
Salt |
Boil water with salt and add 1 cup Rosamatta rice flour mixed with ½ cup raw rice flour. Mix well till the flour becomes sticky. Make small balls from the dough and steam the balls in an idli-maker. Blend grated coconut, anise seeds, shallots, red chillies, salt and curry leaves. Heat oil in a pan, splatter mustard seeds and when the seeds pop, add the grated coconut mixture. Stir well. Add rice balls to the pan and mix thoroughly. Serve hot.