Sweet Kozhukattai/Rice Dumplings with Jaggery and Coconut.

After a small break , I’m back with an age old favourite snack of Tamilians, the "Kolukattai". This is our very own stuffed dumplings which is made during "Vinayaga Chaturthi", Lord Ganesha’s Birthday. They are little steamed rice flour packets with a stuffing inside. There are many variations to the stuffing and the dumplings get the names from the stuffing like Coconut Kolukatai, Kara Kolukatai, Vellam Kolukattai etc.

Today, Im sharing a very simple recipe of a sweet kolukattai after the request of a friend who lives in the US and is planning to entertain his friends with a Tamil Dinner. All the Best for the first timer!!!!

Ingredients

Rice Flour - 1 cup

Coconut(grated) - ½ cup

Jaggery (grated) - ½ cup

Bengal Gram/ Chana Dhal/ Kadalai Paruppu - ½ cup

Cardamom - 5-6

Water - 1 cup

Salt to taste

Method

For the Dough:

1. In a pan boil the water with 1 tsp salt.
2. Gradually add the rice flour and keep mixing till you get a firm dough with no lumps.
3. You can also take the rice flour in a big vessel and add warm water gradually till you get a firm dough with no lumps like the one in the photograph. Both ways work out the same way.
4.  

For the Stuffing:

1. Soak the dhal for 1 hour in warm water.
2. Grind it to a coarse consistency and keep it aside.
3. Heat ¼ cup of water and add the jaggery to it.
4. Keep stirring till the jaggery dissolves. The lighter impurities will rise as a foam and others settle down at the bottom.
5. Filter the now viscous Jaggery and discard the impurities.
6. Mix the cardamom, coconut, jaggery and dhal in a pan for 4-5 minutes.
7. Keep aside to cool.

For the dumplings

1. Apply 1 tsp of oil on your palms and rub well.
2. Take a small ball from the dough in one hand and press with your thumb of the other hand to make it flat.
3. Add a small portion of the stuffing and seal the edges.
4. Steam for about 10 minutes or till a knife inserted in the dumpling comes out clean.
5. Serve Hot.

Vegetable Adai

A slight variation to our usual Adai…. A simple, delicious and a must try dish….

Ingredients

Rice - 1 cup

Toor Dal - ½ cup

Urad Dal - ¼ cup

Dried Red Chillies - 5

Asafoetida / Hing - 1 tsp

Curd - 1 - 2 tbsp

Onion - 1

Carrot - 1

Beans - 3 to 4

Cabbage (Grated) - ¼ cup

Curry Leaves - a few

Coriander leaves - a few

Salt - to taste

Method

1. Soak the rice and dals for about an hour.
2. After an hour, drain the rice and the pulses and grind coarsely with Red Chillies, Hing and salt.
3. The vegetables can be grated or finely chopped or ground. I ground the vegetables coarsely.
4. Add the vegetables and curry leaves and coriander to the Rice and Dal mixture.
5. Add the curd to the batter.
6. If the batter is very thick , add ¼ cup of water.
7. Pour a ladle of batter on the pan and spread like a dosa.
8. Cook on Low Flame till both sides become golden brown.
9. Serve with Butter and Jaggery or Kara Chutney.