Kozhukattai: A Versatile South Indian Rice Dumpling

Introduction and Culinary Relevance

Kozhukattai is a timeless South Indian steamed dumpling made primarily from rice flour and a flavour-rich filling. While it is often associated with festive occasions, its appeal extends to everyday cooking, lunchbox ideas, and even modern vegan menus. From family traditions in rural Tamil Nadu to urban households across India, this dish symbolises togetherness, meticulous craftsmanship, and culinary creativity.

Varieties of Kozhukattai

Kozhukattai’s versatility results in a broad spectrum of flavours and textures that suit festive spreads and weekday snacks alike.

Sweet Varieties

Thengai Pooranam Kozhukattai (Coconut Jaggery)

A sweet and fragrant dumpling filled with coconut and jaggery, perfect for those with a sweet tooth. It is one of the most popular traditional varieties enjoyed across generations.

A classic dumpling filled with fragrant coconut–jaggery.

How to Cook:

• Make the filling: Heat 1tbsp. of  Ghee, add 1 cup of grated Coconut with ¾ cup powdered jaggery and ½ tsp. of  Cardamom powder. Saute until it thickens. Cool completely.
• Prepare the dough: Boil required quantity of water with Salt. Pour this water into 1 cup of Kozhukattai flour, knead the mix gently into a dough. Spread a little Oil on your palm and take a ball of dough and flatten it slightly. Put a spoonful of prepared Thengai pooranam in this flat surface and fold using modak shape. Make sure that the pooranam is completely closed.
• Steam: Arrange on a greased idli plate and steam for 7–10 minutes, until the surface turns glossy.

Ellu Kozhukattai (Sesame Jaggery)

Known for its rich nutty flavour, this dumpling features roasted sesame seeds combined with jaggery for a nutrient-packed treat with a unique taste.
Aromatic dumplings packed with roasted sesame and jaggery.

How to Cook:

• Prepare the filling: Dry‑roast ½ cup white sesame seeds until fragrant, cool, then pulse with ½ cup powdered jaggery into a coarse mix.
• Make the dough: Use the same hot‑water dough method as above.
• Fill & Shape: Flatten small dough portions, add the sesame‑jaggery mixture, and seal into half‑moon or modak shapes.
• Steam: Place on a greased plate, steam 7-10 minutes, and rest 2 minutes before serving.
• Ammini Kozhukattai (Mini Dumplings)

Small, bite-sized dumplings that are steamed and lightly seasoned, making them an ideal tea-time snack or lunchbox addition.
Bite‑sized rice balls, lightly seasoned—perfect for snacking or lunchboxes.

How to Cook:

• Prepare the dough: Use the basic hot‑water dough method.
• Shape: Roll small pea‑sized balls.
• Steam: Cook for 7–10 minutes until glossy.
• Temper: Heat 1 tsp. of Oil, add mustard seeds, Urad dal, dried red chilli, curry leaves, and a pinch of  compounded asafoetida. Toss steamed balls in the tempering, finish with 2 tbsp. of grated coconut.

 
Shop Now

Savoury Varieties

Kara Kozhukattai (Spicy Lentil Filling)

This savoury version is filled with a mildly spiced lentil mixture, making it a satisfying and protein-rich option for main meals.
Savoury dumplings packed with a mildly spiced channa dal or moong dal mix.

How to Cook:

• Cook the filling: Soak ½ cup channa dal 1 hour, drain, pulse coarsely. Sauté with 1 tsp. oil, Mustard, curry leaves, green chilli, and grated coconut; cook until dry.
• Make dough: Follow basic method.
• Fill & Shape: Form small cups, add 1 tsp filling, seal.
• Steam: 7-10 minutes until firm.

Uppu / Mani Kozhukattai (Salted Mini Dumplings)

Soft and subtly seasoned, these small rice balls are tempered with spices and coconut for a simple yet flavourful snack.
Soft, savoury rice pearls tempered with spices.

How to Cook:

• Shape: From basic dough, pinch chickpea‑sized balls.
• Steam: 7–10 minutes.
• Temper: Sauté mustard, Green chilli, Curry leaves in 1 tsp. of Oil. Add steamed balls, sprinkle 2 tbsp. of fresh coconut, toss well.

Pidi Kozhukattai (Hand‑Pressed Dumplings)

Rustic and textured, this dumpling is made by shaping coarse dough in the palm. It's hearty, fibre-rich, and perfect for breakfast or tiffin.
Coarse rice flour dumplings flavoured with cumin and coconut.

How to Cook:

• Roast 1 cup coarse rice flour with 1 tsp. of  sesame seeds.
• Make Dough: Use the basic hot‑water dough method, add ¼ cup grated coconut, mix to a stiff dough.
• Shape: While warm, press portions in your palm to imprint fingers.
• Steam: 7-10 minutes until set.

Understanding Kozhukattai Maavu (The Dough)

The success of any Kozhukattai recipe hinges on its dough, known as Kozhukattai maavu. Traditionally, raw rice is soaked, ground and dried before being lightly roasted. Today, many home cooks prefer reliable ready-made options such as Aachi Kozhukattai Maavu or modak flour, which deliver consistent texture and eliminate preparation time.

Tips for Perfect Dough

• Always mix the flour with hot water for elasticity.
• Add a teaspoon of Oil/Ghee to prevent cracking.
• Cover the dough with a damp cloth to retain moisture while you work.

Ingredients & Step-by-Step Recipe

How to Make Kozhukattai

Ingredients (Makes 10–12 Sweet Dumplings)

For the dough:

• 1 cup Kozhukattai flour (e.g., Aachi Kozhukattai Maavu)
• 1 cups hot water
• 1 teaspoon Ghee/Oil
• Pinch of salt

For the coconut jaggery filling:

• 1 cup grated coconut
• 3/4 cup powdered jaggery
• 1/2 teaspoon cardamom powder

Method

1. Prepare the Dough Boil water with Salt. Slowly add flour, stirring to avoid lumps. Cook until it forms a soft mass. Cool slightly and knead until smooth.
2. Make the Filling Melt jaggery with two tablespoons of water, strain impurities, then add coconut. Cook until moisture reduces. Finish with cardamom powder and cool.
3. Shape and Fill Pinch a lemon-sized dough ball, flatten, spoon in the filling, and seal into a modak or half-moon shape.
4. Steam Arrange on a greased idli plate and steam 7–10 minutes until glossy and non-sticky.

Health, Safety, and Dietary Benefits

Why It's Safe for Home Cooking

Because Kozhukattai is steamed, it avoids the excess oil of fried snacks, positioning it among wholesome healthy Indian snacks. Using millet flours turns it into a fibre-rich option for gluten free breakfast seekers. Coconut and jaggery contribute natural energy, classifying the dumpling under high calorie Indian foods and high calorie vegan foods—making it ideal for indulgence without compromising on health.

Kozhukattai for Kids and School Lunchboxes

Small, soft, and easy to customise, Kozhukattai variations like ammini kozhukattai and mani kozhukattai are excellent healthy lunch ideas Indian parents can rely on. Pair them with chutney or curd for balanced nutrition.

Modern Twists and Fusion Fillings

Contemporary cooks experiment by filling Kozhukattai with chocolate, roasted nuts, or spiced mushrooms, aligning the dish with vegan snacks and vegan fast food trends. These innovations show how heritage can meet modern palates.

Kozhukattai Across India

Beyond Tamil Nadu, rice-flour dumplings appear in many regions: modak in Maharashtra, kadubu in Karnataka, undrallu in Andhra, and ela ada in Kerala. All share core ingredients while reflecting local tastes, illustrating the diversity of India's culinary landscape.

Kozhukattai as a Gluten-Free Festive Sweet

Made with rice or millet, Kozhukattai naturally suits those following gluten free Indian snacks guidelines. Alternatives like ragi flour or kambu flour enhance nutrients while keeping the dish accessible to gluten-sensitive diners.