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Recipe Name: Jaggery Kozhukkattai  
Category: Indian Regional Sub Category: Tamil Nadu


Prep Time Cook Time Serves
45 mins 35 mins 3



Rice flour   1 cup
Oil   2 tsp
Water   1 cup
A pinch of Salt  
Dry grated coconut   1 cup
Jaggery   1/4 cup


For the crust:

  • 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 dough leaving no lumps at all.

For the filling:

  • 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:

  • 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.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs