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Kozhukkatta is a popular rice dumpling that is made in many parts of India and south east asia. Sometimes it is prepared with a sweet filling and are presented as dessert dumplings but these kozhukkattas are a savory dish favored by the residents of the Malabar coast.


Raw rice flour ½ cup
Rosamatta rice flour 1 cup
Shallots 1 large or two small
Anise seeds ½ tsp
Red chillies 2
Mustard seeds 1 tsp
Grated coconut ½ cup
Curry leaves 1 cup

Method of Preparation

Boil water with salt and add 1 cup Rosamatta rice flour mixed with ½ cup raw rice flour. Mix well till the flour becomes sticky. Make small balls from the dough and steam the balls in an idli-maker. Blend grated coconut, anise seeds, shallots, red chillies, salt and curry leaves. Heat oil in a pan, splatter mustard seeds and when the seeds pop, add the grated coconut mixture. Stir well. Add rice balls to the pan and mix thoroughly. Serve hot.