Gluten-free Coconut Stuffed Dumplings - Kozhukatta
This rice dumplings stuffed with sweet coconut filling is known as kozhukatta in Kerala and Modak in Tamil Nadu. They make a healthy gluten-free snack which does not contain any oil.
Servings: 10
Ingredients
For the dumpling base
- 2 cups of rice flour
- 3 cups of water
- Salt to taste
For the coconut filling
- 1/2 cup jaggery powder
- 1/4 cup water
- 3/4 cup coconut shredded
- 1/2 tsp cardamom powdered
- 1 tsp orange zest grated
Instructions
Preparation of coconut filling
- Mix jaggery and water in a bowl. Boil to form a thick syrup, just before the one thread consistency.
- Remove from heat. Strain the syrup to remove any impurities.
- Mix the jaggery syrup and coconut in a pan. Add the orange zest, mix well and cook for 2 - 3 minutes on medium heat until the coconut absorbs the syrup. Switch off the flame.
- Add the cardamom powder into it and mix well. Keep aside.
Preparation of dumpling base
- Take 3 cups of water in a bowl. Add salt and bring to a boil.
- Meantime, dry fry the rice flour in a pan on medium-low heat for 5 minutes with stirring.
- Remove the flour from heat and add the boiled water to it with stirring. A crumbly sticky dough is formed.
- Cover and let it cool a little.
- When it is warm enough to handle, knead with hands to form soft dough ball. The right consistency is when the dough is not sticking to hands.
- Wet your palms to avoid sticking. Make medium size balls from the dough. Then holding the ball in one hand, press the center of ball inward out to form a cup shape.
- Fill the cup with a spoon of the prepared coconut filling.
- Close and seal the cup to form a ball, again. Repeat with the rest of the dough.
- Steam the dumplings in a steamer for 10- 12 minutes. Then switch off the flame.
- Remove from the steamer and let it cool.
- Serve and enjoy.