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Sweet and kara kozhukattai
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Healthy and easy Kozhukattai
Ingredients
Coconut Jaggery Poornam (filling)
  • 150 g Jaggery
  • 150 g Frozen Shredded Coconut
  • 1 cup Grated and squeezed bottle gourd
  • 1/4 tsp elaichi powder
  • Handful sliced almonds
Ulutham Pooranam
  • 1/2 cup Black gram dhal
  • 1/4 cup Bengal gram dhal
  • 1-2 green chilli
  • 1 in peeled ginger
  • Salt
  • 1/3 head Cabbage chopped finely
  • 1 tsp cumin seeds
  • 2 Pinches Aesofatida
  • 1/2 in Chopped ginger
  • Few Curry Leaves
  • Black pepper
  • Finely Chopped Coriander Leaves
Rice wrapper
  • 1 packet Rice Wrappers
Instructions
Coconut Filling

  1. Grate a medium sized lauki finely and squeeze out all the water. Keep it aside.

  2. Take the required amount of coconut from the freezer and let it thaw.

  3. Dissolve jaggery in little water and let it boil until the syrup thickens and froths up.

  4. Add the coconut, lauki, and elaichi powder to the syrup and mix.

Black gram dhal filling

  1. Soak the dhals together in water for about an hour.

  2. Drain and grind well with green chillies, ginger. Add salt finally and give it a whir to mix it in.

  3. Scoop out the mixture and add it to idli/ dokla steamer. Steam for about 10-15 minutes.

  4. Grind it again to get a powdery mass.

  5. Add cumin, sliced ginger, aesofatida, curry leaves to oil and stir. Add chopped cabbage, salt, black pepper and coriannder leaves. Saute until cabbage is well cooked. Add the steamed lentil powder and stir.

Rice wraps

  1. Set up an assembly line with the fillings, rice wraps, 1 plate filled with water and 2 dry plates.

  2. Take a rice wrap, dip it in water, place it on the dry plate. Give it a minute. In the meanwhile, repeat the above process in another plate.

  3. Add the filling and wrap it well. You can do a simple wrap like me or google fancier techniques.

  4. You can eat it as is. It is totally fine. 

    Or you could steam it for another 5 min for a glazier/ stickier kozhukattai. 

Recipe Notes

The rice wraps can be eaten right away with the filling. It has a rubbery texture. Alternatively, you could steam it for a few minutes. This make the wrap absorb some of the taste form the filling and makes for a stickier, shinier and yummier dumpling.

The wrap is very delicate. But once you get the hang of it, you can easily roll the dumplings without tearing it.