I was all set to post the recipe for Pesaha/Indri appam and Pesaha paal. Then I got a comment from one of my readers, Emie Peters, asking whether anyone knows the recipe for kozhukatta (Easter special). You might be wondering how kozhukatta (steamed rice dumpling with coconut & jaggery filling) is related to Easter, right? It goes like this. Back home, we make kozhukatta either on the eve or morning of Palm Sunday. I dont know why kozhukatta is made and how it is related to Palm Sunday, but its like a custom. If any of you know why kozhukatta is made during Palm Sunday, please do share your thoughts here. We usually say Osana Perunnal or Kuruthola Perunnal for Palm Sunday and since we make kozhukatta, its also known as kozhukatta perunal :)
Though I make kozhukatta at times, I don’t make it particularly on Palm Sunday. My kozhukattas usually come from the leftover dough of Idiyappam. But after reading Emie’s comment I was all nostalgic about the Easter back home and decided to make kozhukatta :)
Here is the recipe for kozhukatta:
- Rice flour – 125 gm ( approx 1 cup)
- Jaggery – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2
- Water – 1 cup (refer notes)
For the filling
Melt the jaggery with 1/4 cup of water and strain it. Add the coconut to the filtered jaggery & mix well. Add ghee and cook till the liquid is dried up. Add crushed cardamom and remove from fire. Keep it aside.
For the dough
Boil one cup of water with salt. Add the boiled water to the rice flour little by little and mix it with a wooden spatula/spoon. Keep it aside for 5 minutes or till it is warm enough to handle. Knead the dough and make it into a soft ball. The consistency of the dough should be same as that of Idiyappam doughand also the dough should not be sticky.
Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Start folding it inwards in such a way that you get a cup shape (please refer the pic given below). Place 1-2 tsp of the filling, cover it and roll it back into a ball. Repeat the process with the rest of the dough and filling.
Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium flame. Keep it covered for 1 more minute. Serve warm.
Notes: I use the appam/idiyappam podi to make kozhukatta. I use Nirapara brand. The qty of water required for kneading the dough depends on the appam podi. Hence it can vary between 1 – 1 1/2 cup. You’ve the right consistency when the dough is not sticking to your hand. You will get around 8 medium size kozhukattas with the above quantity. You can also add chopped nuts & raisins to the filling, if you wish.
Recipe source: Vanitha Magazine