Authentic Moong Dal Kozhukattai Recipe – South Indian Steamed Dumplings

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Kozhukattai Recipe – South Indian Steamed Dumplings

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Moong Dal Kozhukattai. These little steamed dumplings are a South Indian comfort food, and honestly, once you make them, you’ll be hooked. I remember my grandmother making these during festivals, and the aroma would fill the entire house. It’s a bit of work, but trust me, the result is so worth it!

Why You’ll Love This Recipe

These aren’t just delicious; they’re a little piece of South Indian culinary tradition. They’re soft, savory, and packed with flavor. Plus, they’re surprisingly versatile – perfect as a snack, a light meal, or even an offering during festivals. If you’re looking to explore South Indian cuisine beyond dosas and idlis, this is a fantastic place to start.

Ingredients

Here’s what you’ll need to create these delightful Kozhukattai:

• 1 cup Rice flour (idiyappam flour)
• 1 cup Water
• 2 tablespoons Moong dal (pasi paruppu)
• ½ teaspoon Turmeric powder
• ½ cup Grated Coconut (fresh or dried)
• 1 teaspoon Sesame oil
• Salt to taste

Ingredient Notes

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

Rice Flour (Idiyappam Flour) – Regional Variations & Uses

This isn’t your everyday rice flour. Idiyappam flour is a specific type, finely ground and perfect for creating that soft, slightly chewy texture. You can usually find it at Indian grocery stores. If you absolutely can’t find it, you can use regular rice flour, but the texture might be slightly different. (Around 125g)

Moong Dal (Pasi Paruppu) – Benefits & Substitutions

Moong dal, or split yellow lentils, adds a lovely nutty flavor and protein boost. It’s also considered very easy to digest! If you’re in a pinch, you could try using masoor dal (red lentils) as a substitute, but the flavor will be a little different. (Around 30g)

Sesame Oil – Flavor Profile & Alternatives

Sesame oil brings a distinct aroma and flavor that’s quintessential to South Indian cooking. It’s a little goes a long way! If you don’t have sesame oil, you can use vegetable oil, but the flavor won’t be quite the same. (Around 5ml)

Turmeric – Health Benefits & Color Impact

Turmeric isn’t just for color; it’s a powerhouse of antioxidants! It also adds a subtle earthy flavor. (Around 2.5g)

Coconut – Fresh vs. Dried & Regional Preferences

Freshly grated coconut is always best, if you can get it. But unsweetened desiccated coconut works wonderfully too. In some regions, they even add a touch of coconut milk to the dough for extra richness! (Around 50g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the moong dal in hot water for about 30 minutes. This helps it cook faster and become nice and soft.
2. While the dal is soaking, let’s make the dough. In a pan, boil the water with a pinch of salt and the sesame oil. Once boiling, gradually add the rice flour, stirring constantly to avoid lumps. You want to form a smooth, non-sticky dough.
3. Let the dough cool down a bit – you should be able to handle it without burning your hands. Once it’s cool enough, grease your hands lightly with oil and knead the dough well.
4. Now, shape the dough into tiny balls, about the size of a marble. This is where a little patience comes in handy!
5. Grease your idli plates (or use idli paper liners) and arrange the kozhukattai balls on them. In a separate bowl, steam the soaked moong dal alongside the kozhukattai for about 10 minutes.
6. While the kozhukattai and dal are steaming, let’s prepare the tempering. Heat a little oil in a kadai (or a small pan). Add mustard seeds and let them splutter. Then, add urad dal, curry leaves, green chilies (if using), and asafoetida.
7. Once the tempering is ready, add the steamed kozhukattai and cooked dal to the kadai. Add the turmeric powder and grated coconut. Gently mix everything together, making sure not to break the kozhukattai.

Expert Tips

• Don’t overcook the kozhukattai! They should be soft and fluffy, not mushy.
• Greasing your hands is key when shaping the dough. It prevents it from sticking.
• Stirring constantly while making the dough is crucial to avoid lumps.

Variations

• Spicy Kozhukattai: My friend loves adding a finely chopped green chili to the dough for an extra kick.
• Sweet Kozhukattai: For a sweet version, add a little jaggery or sugar to the dough and skip the tempering.
• My family loves to add a pinch of cumin seeds to the tempering for a more complex flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your asafoetida (hing) is vegan-friendly, as some brands contain wheat flour.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, as it uses rice flour.

Spice Level Adjustment (Green Chili)

The green chili is optional. Feel free to adjust the amount to your liking, or omit it altogether if you prefer a milder flavor.

Festival Adaptations (Ganesh Chaturthi, etc.)

Kozhukattai are traditionally made during Ganesh Chaturthi and other South Indian festivals. They’re offered as prasad (a sacred offering) to the deities.

Serving Suggestions

Serve these warm as a snack with a cup of filter coffee, or as a light meal with a side of sambar. They’re also delicious on their own!

Storage Instructions

Leftover kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

What is Kozhukattai and where does it originate from?

Kozhukattai are steamed dumplings made from rice flour, originating from Tamil Nadu, South India. They’re a popular snack and offering during festivals.

Can I make Kozhukattai ahead of time?

You can make the dough ahead of time and store it in the refrigerator for a few hours. However, it’s best to steam them just before serving.

What is the best way to steam Kozhukattai for perfect texture?

Steaming them in a well-greased idli plate for about 10-12 minutes is the key to achieving a soft and fluffy texture.

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

While moong dal is traditional, you can experiment with masoor dal (red lentils) as a substitute, but the flavor will be slightly different.

How can I adjust the sweetness/savory balance in this recipe?

Adjust the amount of salt and turmeric to your liking. For a sweeter version, add jaggery or sugar to the dough.

What is the significance of sesame oil in South Indian cooking?

Sesame oil adds a unique aroma and flavor that’s characteristic of South Indian cuisine. It’s also believed to have health benefits.