Kozhukatta is a traditional snack or breakfast recipe of Kerala. The traditional one is already posted here in my blog, if interested checkout here. But this time I prepared the kozhukatta using the jackfruit preserve or chakka varetti. Everyone loved this snack at home, you can prepare this on Palm Sunday for a change from the traditional kozhukatta if you have left over chakka varetti. Or can prepare as a healthy afteschool snacks for kids or as a brekfast recipe. Enjoy !!
Watch the YouTube #shorts on this recipe.
After I posted the YouTube #shorts there was a request for the detailed full video and so made a video for YouTube, click to watch link below.
Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 15-16 kozhukatta
Ingredients
for dough
roasted rice flour or idiyappam podi 1.5 cups
salt to taste
for filling
chakka varetti (jackfruit preserve) 3/4 cup
grated coconut 1 cup
jaggery syrup 1/4 cup
cashews 2 tbsp
raisins 2 tbsp
ghee 1 tbsp
Watch on YouTube -
Method
- Heat water in a pan and boil water. In another bowl, add the idiyappam podi and salt. Mix this well, keep aside. Add the boiling water to this mix and prepare a dough. Cover and leave to cool or till It's warm to touch to knead.
- Heat another pan, add ghee. Add cashews and raisins. Fry until lightly browned. To this add, the grated coconut, chakka varetti and jaggery syrup. Mix everything well till it becomes thick. Switch off the flame and leave to cool.
- When the dough is warm to touch, knead the dough smooth. Roll out small lemon size smooth balls.Flatten the ball and make a pocket, fill in a tbsp of the filling and close securely. Shape them in smooth rounds, else it will break open when steaming.
- Transfer to a steamer with enough water and place the prepared kozhukatta. Steam cook for 10 minutes or till done. Remove from the steamer and serve warm.
- Repeat making all kozhukattas till the dough finishes, steam cook and enjoy.
NOTES
* As I have added cardamom powder and dry ginger powder in the chakka varetti so haven't added when making kozhukatta. If you haven't added in the preserve, go ahead and add 1/2 tsp of cardamom powder and 1/4 tsp of dry ginger powder(chukku podi).
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These look so interesting and I love that filling.
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