Kozhukattai

Ingredients

• Raw rice flour – 1 cup
• Water – 2 cups
• Salt – a pinch
• Oil – 1 tbsp
• Filling – As required

Fill this with Coconut Jaggery Poornam for Kozhukattai (click to open)

Procedure

• In a pan, bring 2 cups of water to a boil. Add salt and oil.
• Remove 1/2 cup of water and keep it aside. This can be added later if needed while kneading the dough.
• Add the rice flour to the boiling water and mix continuously using a mathu kambu (wooden stirring stick) to avoid lumps.
• Once it comes together, close it with a lid for some time. Allow it to cool slightly and knead it into a smooth dough while it is slightly warm, adding the reserved water if required.
• Take small portions of the dough and shape them into cup-like shells.
• Add the desired filling inside and close or shape as needed.
• Steam the dumplings for 12 - 15 mins until they are cooked.

Note: The dumplings are done when they start to look glossy and slightly sweaty on the surface.