Kozhukkattai/Kadubu is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukattai, although usually sweet, can sometimes be stuffed with a savory filling. Modak is a similar dish made in other parts of India.
This is one of the traditional recipe from Karnataka , Kara in Kannada means "Spicy " and Kadubu means steamed dumpling. Two versions of Kadubu are made , one is Sihi Kadubu means Sweet dumplings and other one is Kara Kadubu ( spicy dumplings) . Sweet Dumplings has coconut - jaggery as a filling and savoury dumplings has lentils, herbs and spices as its filling.
To make this dumpling , you need to get the outer rice flour covering right. It should be well cooked and well kneaded to form a smooth dough. Only then Kadubu comes out well. As rice flour has No Gluten , one may find it difficult to work with it. But making a slurry and then cooking flour with it will work fine generally with any kind of gluten free flours like Ragi , Jowar, Bajra (Pearl Millet ) and Rice flour.
Though water to flour ratio varies depending on the quality of the flour , a generally thumbrule of 2: 1, water to flour ratio works good for any kind of rice flour. Just make sure to cook flour till it forms a thick mass. Also keep some hot water handy while working with rice flour dough ,incase if dough turns hard and brittle , you can sprinkle some hot water and then knead the dough.
Kneading rice flour to smooth is very important to get a thin rice flour covering without any cracks. So always try to knead the dough when it is hot enough . When dough temperature is well enough to handle with your hands then wet your palms with cold water and knead really well , dough should look smooth without any cracks. Also while kneading it should not stick to your hands , this means rice flour is cooked well.
LETS SEE HOW TO PREPARE:
Kara Kadubu Recipe | Kara Kozhukattai Recipe
Course : Savory
Cuisine : Indian
Prep time : 5 minutes
Process time : 15 minutes
Total time : 20 minutes
Rice flour - 1 cup
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Green chilli - 3
Curry leaves - 1 string
Dry coconut - 1/4 cup
Salt - as per tatse
Oil/Ghee - 2 tsp
Water - 3 glass
Take a pan, add rice flour and roast them slightly and transfer into bowl.
In the same pan add 2 tsp oil or ghee, then add mustard seeds, chana dal and urad dal, allow them to crack.
Then add dry coconut, chopped green chilies and curry leaves and mix well.
Add salt and mix well.
Now add 1/4 cup of water and bring to boil.
Then add roasted rice flour and mix well, if the dough is dry then sprinkle water and mix.
Finally, when it forms soft dough, cover and rest for 10minutes.
Knead the well dough while it is warm, without any cracks.
Apply oil or ghee on your palms, take small portion of dough and press with your fingers.
Place them in a steam plate and steam them for 15 minutes. Once steam, remove from plate and serve hot!!
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