Authentic Kozhukattai Recipe- Sesame & Sweet Lentil Filling

Last Updated on 2 months by Neha Deshmukh

Authentic Kozhukattai Recipe: Sesame & Sweet Lentil Filling

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kozhukattai. Growing up, making these with my grandmother during festivals was the best part of the celebrations. The aroma of steaming kozhukattai just screams ‘home’ to me, and I’m so excited to share this authentic recipe with you. It’s a little bit of work, but trust me, the end result is absolutely worth it!

Why You’ll Love This Recipe

Kozhukattai are these delightful little steamed dumplings, popular in South India, especially Tamil Nadu. They’re traditionally made for festivals and special occasions, but honestly? I make them whenever I’m craving a comforting, slightly sweet, and wonderfully textured treat. This recipe covers both the savory sesame filling (ellu pooranam) and the sweet lentil filling (sweet pooranam), giving you the best of both worlds!

Ingredients

Here’s what you’ll need to create these little bundles of joy:

• 1 cup processed rice flour (approx. 180g)
• 1.5 cups water (360ml)
• 1 tsp sesame oil (5ml)
• 0.5 tsp salt (2.5g)
• 0.25 cup black sesame seeds (approx. 40g)
• 0.5 cup powdered jaggery (approx. 100g)
• 0.25 cup grated coconut (approx. 30g)
• 0.5 cup chana dal (split chickpeas, approx. 100g)
• 0.5 cup urad dal (black gram, approx. 100g)
• 2-3 nos green chilies (adjust to taste)
• 0.5 inch ginger (approx. 5g)

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Processed Rice Flour: This is key. Don’t try to make this with regular rice flour. Processed rice flour (available at most Indian grocery stores) has a specific texture that gives kozhukattai their perfect chewiness.
• Sesame Seeds: I prefer black sesame seeds for the ellu pooranam – they have a nuttier, more intense flavor. But white sesame seeds work beautifully too!
• Jaggery: Jaggery varies in sweetness depending on the region. Taste your jaggery and adjust the quantity accordingly. Palm jaggery is a fantastic option if you can find it.
• Coconut: Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch.
• Dal: Using good quality, fresh dal is important for the sweet pooranam. It cooks faster and tastes better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a pot, bring the water, sesame oil, and salt to a boil. Slowly add the rice flour, stirring constantly to avoid lumps. Reduce the heat and cook until the mixture forms a soft, non-sticky dough. This takes a bit of elbow grease, but it’s worth it! Let it cool slightly.
2. Prepare the Ellu Pooranam (Sesame Filling): Dry roast the black sesame seeds until fragrant. Be careful not to burn them! Grind the roasted sesame seeds into a coarse powder. Combine the sesame powder with powdered jaggery and grated coconut. Mix well and form into small balls.
3. Prepare the Sweet Pooranam (Sweet Lentil Filling): Pressure cook the chana dal until it’s very soft and mushy. Mash the cooked dal well. Add powdered jaggery and grated coconut. Mix thoroughly and form into small balls.
4. Prepare the Ulundu Kozhukattai (Urad Dal Filling): Soak the urad dal for at least 2 hours. Grind it with green chilies and ginger into a smooth paste. Steam the paste for about 15-20 minutes. Temper with mustard seeds and curry leaves in a little oil.
5. Shape the Kozhukattai: Grease your hands with a little oil. Take a small portion of the dough and flatten it into a disc. Place a filling ball in the center. Carefully bring the edges of the dough together to enclose the filling. Shape into a small coconut or semi-circle. You can also use small molds for a more uniform shape.
6. Steam to Perfection: Line an idli steamer with parchment paper or banana leaves. Arrange the kozhukattai in the steamer, leaving some space between them. Steam for 10-15 minutes, or until the dough is cooked through and looks translucent.

Expert Tips

• Don’t overcook the dough – it will become hard.
• If the dough is too sticky, add a little more rice flour.
• Make sure the fillings are cooled before stuffing the kozhukattai.
• Greasing your hands well is crucial to prevent the dough from sticking.

Variations

• My Family’s Favorite: My aunt always adds a pinch of cardamom powder to the sweet pooranam – it adds a lovely fragrance!
• Spicy Kozhukattai: Add a finely chopped green chili to the dough for a little kick.
• Different Fillings: Get creative! You can use other fillings like potato masala or even a savory coconut chutney.

Vegan Adaptation

Kozhukattai are naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it for decolorizing).

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free as it uses rice flour.

Spice Level Adjustment (Green Chili Variation)

Adjust the number of green chilies in the ulundu kozhukattai filling to control the spice level. Remove the seeds for a milder flavor.

Festival Adaptations (Ganesh Chaturthi, Sankranthi)

Kozhukattai are traditionally made during Ganesh Chaturthi and Sankranthi. During Ganesh Chaturthi, they are offered as prasad (a religious offering).

Serving Suggestions

Kozhukattai are delicious on their own, but they also pair well with:

• A dollop of yogurt
• A sprinkle of grated coconut
• A side of sambar (lentil-based vegetable stew)

Storage Instructions

Leftover kozhukattai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming them for a few minutes.

FAQs

What is Kozhukattai and its cultural significance?

Kozhukattai are steamed dumplings, deeply rooted in South Indian culture, particularly Tamil Nadu. They’re traditionally made during festivals like Ganesh Chaturthi and Sankranthi and are considered auspicious.

Can I make the dough ahead of time?

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

What is the best way to prevent the kozhukattai from sticking to the steamer?

Grease the steamer plates well with oil or line them with parchment paper or banana leaves.

Can I use a different type of lentil for the sweet pooranam?

While chana dal is traditional, you can experiment with moong dal (split yellow lentils) for a slightly different flavor.

How do I adjust the sweetness level of the filling?

Taste the jaggery and adjust the quantity accordingly. You can also add a little bit of coconut to balance the sweetness.

What are some traditional accompaniments for Kozhukattai?

Yogurt, grated coconut, and sambar are all popular accompaniments.