Sago Dumplings Recipe – Authentic Javvarisi Kozhukattai with Coconut Filling

Last Updated on 2 months by Neha Deshmukh

Sago Dumplings Recipe – Authentic Javvarisi Kozhukattai with Coconut Filling

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Javvarisi Kozhukattai, or Sago Dumplings. These little pockets of sweet goodness are a staple in South Indian festivals, especially Ganesh Chaturthi, and honestly, I could happily snack on them any time of year. They’re a bit of work, but trust me, the end result is totally worth it. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just delicious; they’re a little piece of tradition. The soft, chewy sago dough combined with the sweet, fragrant coconut filling is a match made in heaven. Plus, making them is a fun activity to do with family – I remember helping my grandmother with these as a kid, and those are some sweet memories! They’re also surprisingly versatile, and I’ll share a few ways to customize them later.

Ingredients

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

• ½ cup White big Sago (Javvarisi) – about 120g
• 1.5 to 2 tbsp Idiyappam flour or Kozhukattai flour – about 15-20g
• ½ cup Grated coconut – about 50g
• ¼ cup Sugar or powdered Jaggery – about 50g
• 2 Cardamom pods
• 5 Roasted cashewnuts
• 2 tsp Ghee
• A pinch of Salt
• Water as needed

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

White Big Sago (Javvarisi) – Types and Soaking

There are different sizes of sago available. We’re using the bigger variety here, which gives a lovely texture to the kozhukattai. Soaking is crucial! It softens the sago, making it easier to grind and form the dough. Don’t skip this step, and aim for 2-3 hours.

Idiyappam Flour/Kozhukattai Flour – Regional Variations

You can find flour specifically labeled “Kozhukattai flour” in Indian grocery stores. If not, Idiyappam flour works beautifully. It’s a type of rice flour that gives the dough the right elasticity. You can also use regular rice flour, but the texture might be slightly different.

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is always best for that authentic flavor! But if you can’t get your hands on it, unsweetened desiccated coconut works well too. Just add a tablespoon or two of warm milk to it to soften it up a bit.

Sugar or Jaggery – Flavor Profiles & Sweetness Levels

I personally love using jaggery for a more rustic, caramel-like flavor. Sugar gives a cleaner sweetness. Adjust the amount to your preference – some like it sweeter than others!

Cardamom – Quality and Aroma

Good quality cardamom makes a huge difference. Look for pods that are plump and fragrant. Lightly crush them to release their aroma before adding them to the filling.

Ghee – Clarified Butter & Its Significance

Ghee adds a beautiful richness to the filling. It’s traditional in South Indian cooking and adds a lovely aroma. You can substitute with oil if needed, but ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, wash the sago thoroughly under cold water. Then, soak it in enough water for 2-3 hours.
2. Once soaked, drain the excess water and coarsely grind the sago. It shouldn’t be a super-fine paste, just broken down.
3. In a bowl, combine the ground sago, idiyappam flour, and a pinch of salt. Gradually add water, mixing until you form a non-sticky dough. Cover and let it rest for about 15-20 minutes. This allows the flour to absorb the moisture.
4. While the dough rests, let’s make the filling! In a separate pan, combine the grated coconut, sugar (or jaggery), crushed cardamom pods, roasted cashews, and ghee.
5. Cook this mixture on medium heat for about 5-7 minutes, stirring constantly, until it’s well combined and slightly thickened. Set aside to cool.
6. Now, take a small portion of the dough and flatten it into a disc. Place a spoonful of the coconut filling in the center.
7. Carefully bring the edges of the dough together to seal the filling, forming a dumpling. Repeat with the remaining dough and filling.
8. Grease idli plates (or use parchment paper) and arrange the dumplings on them.
9. Steam for 15-20 minutes, or until the dumplings become glossy and cooked through.
10. Let them rest for 5 minutes before serving. Enjoy!

Expert Tips

• Don’t overcook the sago while grinding, or the kozhukattai will become sticky.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a tiny bit of water.
• Make sure the filling is cooled before filling the dumplings, or it might melt the dough.

Variations

• Sweet & Spicy: Add a pinch of finely chopped green chili to the filling for a little kick! My friend, Priya, swears by this.
• Poppy Seed Filling: Substitute the coconut filling with a poppy seed (khus khus) filling for a different flavor profile.
• Different Flours: Experiment with different types of rice flour for a slightly different texture.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based butter or coconut oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as you use gluten-free idiyappam flour or kozhukattai flour.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount or even omit it altogether. A little nutmeg can be a nice substitute.

Festival Adaptations (Ganesh Chaturthi, etc.)

These kozhukattai are traditionally offered to Lord Ganesha during Ganesh Chaturthi. You can make them in different shapes and sizes for the festival.

Serving Suggestions

These are delicious served warm as a snack with a cup of chai. They also make a wonderful offering during festivals.

Storage Instructions

You can store leftover kozhukattai in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes.

FAQs

What is the best way to grind the sago for kozhukattai?

A slightly coarse grind is best. You don’t want a smooth paste. A food processor or a mixer grinder works well, but pulse it carefully to avoid over-grinding.

Can I make the dough ahead of time?

Yes, you can! Make the dough and store it in the refrigerator for up to a day. Bring it to room temperature before shaping the dumplings.

What can I substitute for ghee in the stuffing?

You can use coconut oil or any other vegetable oil, but ghee adds a unique flavor.

How do I know if the kozhukattai are fully cooked?

They should become glossy and slightly translucent when steamed. You can also gently press one to check if it’s firm.

Can these be made with different types of flour?

You can experiment with different rice flours, but idiyappam or kozhukattai flour gives the best results.