Preparation time: Outer layer 30 minutes and filling 30 minutes
Cooking time: Steaming for each set 15 minutes
Yields: 30 kozhukkattai

This is a traditional snack recipe usually made in pooja and served to god as neivedya (vinayaka chaturthi, varalakshmi vritham etc. but it can be enjoyed at any times and will make a healthy snack to children and elderly people who needs easily digestible foods. Rice flour is light but filling and the filling inside normally has urid dal, gram dal, coconut and jaggery.

This kozhukkattai is delicious and tasty recipe. Since it is steamed it has no trace of oil even filling necessarily needs no oil (but can be added optionally) so it absolutely healthy. This recipe may be long but the process is simple and once you get used to it this will become a regular recipe in your household. Sweet filling can be prepared a day head and stored in fridge. Savory should be done on that day only. In the image round ones are sweet filled and half-moon shaped are savory filled.


For the outer layer:

Raw rice flour 1 cup 250 gm (this can be brought from store or raw rice can be ground in a mill. In india we give rice to mill and make it flour and stored for a month and used for various recipes like dosa, kazhi, kanji, pittu, idiyappam and much more)

Water: For 1 cup of flour 2 cups of water so add accordingly. Here, since I take one cup I take two cups of water.
Salt to taste. Filling will have separate salt or sweet accordingly.

For the (savory) Filling:

  • Urid dal + gram dal – 1cup (soak for 1/2 hour)
  • Dry red chili 3-4
  • Curry leaves
  • Salt to taste
  • Asafoetida

For the sweet filling:

  • Half of the coconut grated
  • Jaggery 100 g


For the outer layer:

Boil the required amount of water with just a spoonful of oil in it. Mix salt and rice flour well. When the water boils well stir in the flour into the water by constantly stirring so that lumps do not form. When it becomes like a chapathi dough (solid dough) remove from fire and cover with a clean wet towel to retain moisture. Until it cools prepare sweet and savory filling.

Savory filling. Grind the soaked dals with chili, salt, curry leaves coarsely (no need to make a smooth paste). Mix the asafoetida well to this ground mixture.

Sweet filling:

Heat a heavy bottomed vessel and put coconut grated along with jaggery and little ghee. Continuously stir until jaggery dissolves and mix well with coconut and ultimate it leaves the sides of the vessel. Sprinkle cardamom powder and remove from fire.

Now the rice dough would have cooled. Remove a lemon sized ball from the dough with oil-greased hands and spread on to your palm. With thumb in the center of dough shape the dough to a cup. Now fill in the sweet filling and close it in such a way that it forms like a small coconut. Sweet fillings are made in this shape to differentiate from savory. You can think of any shape that is easy for you to differentiate savory from sweet to your imagination. Do enough cups for sweet filling.


Fill the idli cooker with water and fill in idli plates with kozhukkattai (sweet and savory should be cooked separately). Sweet kozhukkatai tend to stick together so there should be enough space between each. Indication of cooked kozhukkattai is that they will have perspired much (there will be water droplets on them). Remove and allow to cool before serving. If there are too much in numbers they should be steamed in parts.

Now the same way fill the savory filling into the cups and make a different shape and steam by following the previous step. This can be done in an idli cooker too using the idli plates.

Delicious yummy tasty healthy sweet and kara kozhukkattais are ready for you to eat and enjoy.

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