Easy Kozhukattai Recipe – Rice Flour & Sesame Oil Delight

Last Updated on 2 months by Neha Deshmukh

Easy Kozhukattai Recipe – Rice Flour & Sesame Oil Delight

Hey everyone! If you’ve ever been to a South Indian festival, chances are you’ve spotted these adorable little dumplings – Kozhukattai! They’re a staple in many South Indian homes, especially during Ganesh Chaturthi, and honestly, they’re just so comforting. I remember making these with my grandmother as a kid, and the smell of the steaming kozhukattai always brings back such lovely memories. Today, I’m sharing my easy version with you, perfect for beginners and seasoned cooks alike. Let’s get started!

Why You’ll Love This Recipe

This Kozhukattai recipe is all about simplicity and flavour. It uses just a handful of ingredients you probably already have in your pantry, and it comes together in under 30 minutes. Plus, it’s naturally gluten-free! These little rice flour dumplings are wonderfully soft and subtly sweet, with a lovely aroma from the sesame oil. They’re perfect as a snack, a breakfast treat, or even as an offering during festivals.

Ingredients

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

• 0.5 cup Rice flour (Idiyappam flour) – about 60g
• 1.5 cups Water – 360ml
• 1 teaspoon Sesame oil – about 5ml
• Salt – a pinch

Ingredient Notes

Let’s talk about these ingredients for a sec, because getting them right makes all the difference!

Rice Flour (Idiyappam Flour) – What type to use & its benefits.

Using the right rice flour is key. I recommend Idiyappam flour – it’s a fine, silky rice flour specifically used for making string hoppers and, of course, Kozhukattai! It gives the best texture. You can find it at most Indian grocery stores. Don’t use regular rice flour, as it can be too coarse.

Sesame Oil – Regional variations & flavour profile.

Sesame oil adds a beautiful nutty aroma. Traditionally, gingelly oil (another name for sesame oil) is used in South India. You can use unrefined or refined sesame oil, depending on your preference. I personally love the stronger flavour of unrefined.

Water – Temperature importance.

Boiling water is essential for this recipe. It cooks the rice flour instantly, creating the right dough consistency. Don’t even think about using cold or lukewarm water!

Salt – Type and quantity considerations.

Just a pinch of salt is all you need to balance the flavours. I use regular table salt, but you can use sea salt if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 1.5 cups (360ml) of water to a rolling boil in a pot. You want a vigorous boil, so make sure it’s bubbling nicely.
2. While the water is heating up, in a mixing bowl, combine 0.5 cup (60g) of rice flour, a pinch of salt, and 1 teaspoon (5ml) of sesame oil. Give it a quick mix.
3. Now, carefully pour the boiling water into the flour mixture, gradually, while stirring constantly with a spatula. Be careful – it will splutter!
4. Keep mixing until a dough starts to form. It might look a little rough at first, but that’s okay.
5. Cover the bowl with a lid or plastic wrap and let the dough rest for about 2 minutes. This allows the flour to fully absorb the water.
6. After resting, lightly oil your hands and knead the dough until it’s smooth and pliable. It should be soft but not sticky.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Kozhukattai:

Kneading the Dough – Achieving the right consistency.

The dough should be soft and smooth, like playdough. If it’s too dry, add a tiny bit of hot water, a teaspoon at a time. If it’s too sticky, sprinkle a little rice flour.

Resting the Dough – Why it’s crucial.

Don’t skip the resting step! It allows the rice flour to hydrate properly, resulting in a softer, more pliable dough.

Preventing Drying – Keeping the dough pliable.

Rice flour dough tends to dry out quickly. Always keep the dough covered with a damp cloth while you’re shaping the kozhukattai.

Variations

Want to switch things up? Here are a few ideas:

Vegan Kozhukattai – Ingredient substitutions.

This recipe is already naturally vegan! No substitutions needed.

Gluten-Free Kozhukattai – Naturally gluten-free considerations.

As long as you use pure rice flour (Idiyappam flour), this recipe is naturally gluten-free. Double-check the label to ensure there are no hidden gluten ingredients.

Spice Level – Adding a hint of spice (optional).

My friend loves adding a pinch of red chilli powder to the dough for a little kick! Feel free to experiment.

Festival Adaptations – Ganesh Chaturthi & other celebrations.

During Ganesh Chaturthi, these are often made with a sweet filling of coconut and jaggery. You can also shape them into little elephant heads to honour Lord Ganesha!

Serving Suggestions

Kozhukattai are best enjoyed warm, fresh off the steamer. They’re delicious on their own, or you can serve them with a side of coconut chutney or sambar. A cup of hot filter coffee is the perfect accompaniment!

Storage Instructions

Leftover Kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes, or microwave them with a splash of water. They won’t be quite as soft as when they’re fresh, but still tasty!

FAQs

Let’s answer some common questions:

What type of rice flour is best for Kozhukattai?

Idiyappam flour is the best! It’s a fine rice flour that gives the perfect texture.

Can I make the dough ahead of time? If so, how should I store it?

You can make the dough ahead of time, but it’s best to use it within a few hours. Store it in an airtight container in the refrigerator, and knead it again briefly before shaping.

My dough is too sticky, what did I do wrong?

You likely added too much water. Sprinkle a little rice flour into the dough and knead it until it reaches the right consistency.

Can I steam or cook Kozhukattai in a different way?

Traditionally, they are steamed. You can boil them, but they tend to become a bit mushy. Steaming keeps them nice and soft.

What is the significance of Kozhukattai in South Indian cuisine?

Kozhukattai are considered a sacred food, especially during Ganesh Chaturthi. They are offered to Lord Ganesha as a symbol of prosperity and good fortune. They’re also just a delicious and comforting part of South Indian culinary heritage!