Pure Vegetarian SnacksSnacksJaggery Kozhukkattai by SheebaMuhammed December 11, 2002 written by SheebaMuhammed December 11, 2002 Jaggery(Sharkkara) Kozhukkattai Print Recipe Votes: 4 Rating: 4 You: Rate this recipe! Cuisine Tamil Prep Time 30 minutes Servings people MetricUS Imperial IngredientsRice flour(Ari podi) - 1 cupOil - 3 tspWater - 1 cupSalt(A pinch) -Dry grated coconut - 1 cupJaggery(Sharkkara) - 1 cup Cuisine Tamil Prep Time 30 minutes Servings people MetricUS Imperial IngredientsRice flour(Ari podi) - 1 cupOil - 3 tspWater - 1 cupSalt(A pinch) -Dry grated coconut - 1 cupJaggery(Sharkkara) - 1 cup Votes: 4 Rating: 4 You: Rate this recipe! Instructions For the crust : 1)Fry the rice flour in a non-stick pan till it becomes moderately hot. Keep it aside. Measure a cup of water into a non-stick pan and allow it to boil. When it boils vigourously, add 2 tsp oil, salt, the roasted rice flour and stir well. Keep stirring and once the water evaporates, take it off the stove. Allow it to cool to a bearable temperature. Knead the cool mixture into a dough leaving no lumps at all. For the filling: 1)Powder the jaggery well. Put it in a non-stick pan and heat it over the flame and allow the jaggery to dissolve. Add the coconut and stir well. After all the water evaporates, take it off the stove. For making the kozhukkattai: 1)Spread oil on your left palm. Take a small quantity of the kneaded dough and make it into a lime-sized ball. Dip your right forefinger in oil and shape the dough into a nice cup with your right finger making the sunken portion of the cup. Keep some filling into the cup. Seal the top nicely with the sides of the cup. It should look like an onion bulb. Prepare all the kozhukkatais like this. Steam in the idli cooker. :- Do not take it out of the cooker when it is hot. It will break. Allow it to cool inside the cooker for sometime. This will hold the kozhukkattai together. Share this Recipe DinnerEasyTeaTime 4 comments 0FacebookTwitterPinterestEmail SheebaMuhammedRelated Posts Kerala Rava Ladoo Tuna Fish Cutlet Easy Uzhunnu Vada-Urad Dal Vada With Sambar Parippu Vada | Dal Vada | Masala Vada Suhiyan | Sukhiyan Gobi Manchurian4 comments Sherry March 1, 2006 - 12:00 amThe recipe is ok overall but the proportions don`t work at all. You would have to make adjustments. Reply kavita January 14, 2005 - 12:00 amSimply Great.love it Reply Manju April 22, 2004 - 12:00 amTastes good… I felt like the same which my amma cooks, so brought me nostalgic.. Thanks a lot Reply jasmin December 14, 2007 - 12:00 amthanks for the recipe….really good…i added cardamon and jeera for taste aswell Reply Leave a Comment Cancel ReplyRemember my details in this browser for the next time to post comment.