Moong Dal Kozhukattai Recipe – Traditional South Indian Sweet Dumplings

Last Updated on 4 months by Neha Deshmukh

Moong Dal Kozhukattai Recipe – Traditional South Indian Sweet Dumplings

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Moong Dal Kozhukattai. These little sweet dumplings are a South Indian classic, and honestly, making them always feels like a warm hug from my grandmother. They’re a bit of work, but so worth it. Trust me!

Why You’ll Love This Recipe

These aren’t just any sweet treat. Kozhukattai are wonderfully soft, subtly sweet, and have a beautiful, comforting texture. They’re perfect for festivals, special occasions, or just when you need a little something to brighten your day. Plus, the aroma while they’re simmering is simply divine!

Ingredients

Here’s what you’ll need to make these delightful dumplings:

• 0.5 cup kozhu kattai flour or idiyappam flour
• 0.75 cup water
• 1.5 tbsp moong dal
• 0.75 cup grated jaggery
• 0.5 cup thick coconut milk
• 1 tsp sesame oil or ghee
• 0.25 tsp salt
• 2 cardamom pods
• 3 cups water for cooking rice balls

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Kozhukattai Flour/Idiyappam Flour – Regional Variations & Substitutes

Traditionally, kozhukattai flour is used. But if you can’t find it, idiyappam flour works beautifully! It’s often available at Indian grocery stores. If you’re really in a pinch, you can make your own by grinding raw rice – about 1 cup of raw rice should yield roughly the amount you need.

Moong Dal – Type and Quality

I prefer using split yellow moong dal (pesalapappu) for this recipe. It cooks quickly and gives a lovely, creamy texture. Make sure your dal is fresh – older dal can take longer to cook and might not have the same flavor.

Jaggery – Understanding Different Grades & Colors

Jaggery is unrefined sugar, and its color can vary from golden to dark brown. The darker the jaggery, the stronger the flavor. I like to use a medium-colored jaggery for a balanced sweetness. You can find it in block form, and you’ll need to grate it before using.

Coconut Milk – Fresh vs. Packaged

Freshly squeezed coconut milk is always best, if you can get it! It adds a richness that’s hard to beat. However, good quality packaged coconut milk works perfectly well too. Just make sure it’s thick and creamy.

Sesame Oil/Ghee – Flavor Profiles

Sesame oil adds a lovely nutty aroma, which is traditional. But ghee (clarified butter) also works wonderfully and gives a richer, more decadent flavor. It really comes down to personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the moong dal in a pan until it becomes fragrant. This usually takes about 3-5 minutes on medium heat. Be careful not to burn it! Then, pressure cook the roasted moong dal with about 1 cup of water until it’s soft and easily mashed. Once cooked, mash it well and set aside.
2. Next, grind about 1 cup of coconut with a little warm water to extract thick coconut milk. Strain the mixture to get a smooth, creamy milk. Reserve this – it’s the star of the show!
3. Now for the dough. Boil ¾ cup of water in a pan. Add the sesame oil (or ghee) and salt. Once boiling, gradually add the kozhukattai flour (or idiyappam flour) while stirring constantly. This is important to prevent lumps!
4. Keep stirring until the mixture forms a thick, non-sticky dough. Knead the dough for about 5 minutes until it’s smooth and pliable.
5. Shape the dough into small balls or cylindrical shapes – about 1 inch in size.
6. Bring 3 cups of water to a boil. Gently drop the rice balls into the boiling water. Cook until they float to the surface, which usually takes about 5-7 minutes. Drain the cooked kozhukattai and set aside.
7. Finally, let’s make the sweet syrup! Melt the grated jaggery in a pan with about ½ cup of water. Strain the syrup to remove any impurities. Add the cooked kozhukattai to the jaggery syrup, along with the cardamom pods and the mashed moong dal. Simmer for about 5 minutes, allowing the flavors to meld together.
8. Gently pour in the thick coconut milk and mix everything together. Simmer for another 2-3 minutes. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t overcook the moong dal – it should be soft but not mushy.
• Kneading the dough well is key to getting a smooth texture.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a teaspoon of water at a time.

Variations

• Vegan Adaptation: Simply use plant-based ghee or coconut oil instead of regular ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free as long as you use pure kozhukattai or idiyappam flour.
• Spice Level Adjustment (Cardamom): Feel free to adjust the amount of cardamom to your liking. Some people prefer a stronger cardamom flavor! My friend, Priya, always adds a pinch of nutmeg too.
• Festival Adaptations (Ganesh Chaturthi, Onam): These are traditionally made during Ganesh Chaturthi and Onam. You can offer them as prasad during Ganesh Chaturthi or enjoy them as part of the Onam Sadhya feast.

Serving Suggestions

These are wonderful on their own, but you can also serve them with a dollop of yogurt or a sprinkle of grated coconut. I love enjoying them with a cup of hot filter coffee!

Storage Instructions

You can store leftover kozhukattai in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Kozhukattai and where does it originate from?

Kozhukattai is a popular South Indian sweet dumpling, particularly in Tamil Nadu and Kerala. It’s traditionally made with rice flour and filled with a sweet coconut and jaggery mixture.

Can I make Kozhukattai dough ahead of time?

Yes, you can! You can prepare the dough a day in advance and store it in the refrigerator. Just make sure to cover it tightly to prevent it from drying out.

What is the best way to prevent the Kozhukattai from becoming sticky?

Kneading the dough well and adding the flour gradually while boiling the water are key to preventing stickiness. Also, make sure to drain the cooked kozhukattai thoroughly.

Can I use a different type of dal instead of Moong Dal?

While moong dal is traditional, you could experiment with toor dal (split pigeon pea) in a pinch. However, the flavor and texture will be slightly different.

How can I adjust the sweetness level of the Kozhukattai?

Adjust the amount of jaggery to your liking. Start with a little less and add more as needed, tasting as you go.

Enjoy making these little bundles of joy! I hope this recipe brings a little bit of South Indian sweetness into your kitchen. Let me know how it turns out in the comments below!