Sweet Corn Kozhukattai Recipe – Authentic South Indian Steamed Dumplings

Last Updated on 4 months by Neha Deshmukh

Sweet Corn Kozhukattai Recipe – Authentic South Indian Steamed Dumplings

Hey everyone! If you’re looking for a delightful South Indian snack that’s both comforting and a little bit special, you have to try Sweet Corn Kozhukattai. These little steamed dumplings are packed with a sweet and savory corn filling, and they’re surprisingly fun to make. I remember the first time I attempted these – it took a couple of tries to get the shaping right, but the delicious results were totally worth it! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average dumplings. Sweet Corn Kozhukattai offer a wonderful blend of textures – a soft, slightly chewy outer shell and a burst of sweet corn goodness inside. They’re perfect as a tea-time snack, a festive offering, or even a light meal. Plus, they’re a fantastic way to introduce someone to the flavors of South Indian cuisine.

Ingredients

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

• 1 Corn on cob
• ½ – ¾ cup Coconut, grated
• 2 dry red chillies
• ½ – 1 teaspoon Asafoetida (hing)
• 2 tablespoons chopped coriander leaves
• Salt to taste
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 sprig curry leaves
• 1 teaspoon Sesame oil
• 1 – 1 ½ cups rice flour/kozhukattai flour
• 1 teaspoon sesame oil (for kneading)

Ingredient Notes

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

• Kozhukattai Flour: This is the traditional flour used for making these dumplings. It gives them that perfect texture. If you can’t find it, rice flour works beautifully too!
• Corn Preparation: Traditionally, South Indian corn recipes often use the fresh, milky kernels scraped directly from the cob. It’s a bit of work, but the flavor is incredible.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth that’s characteristic of South Indian cooking. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. If you’re unsure, start with ½ teaspoon.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the corn ready. Remove the kernels by peeling back the husk, taking out the silk, and then pushing the kernels sideways from an empty row after creating vertical lines with a knife.
2. Now, for the spice blend. Coarsely grind the dry red chillies, salt, and asafoetida together. Then, pulse this mixture with the corn kernels – you want a coarse texture, not a paste.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the urad dal and fry until golden brown. Toss in the curry leaves and let them sizzle for a few seconds.
4. Add the ground corn mixture to the pan and cook, covered, for about 2 minutes. This helps the flavors meld together.
5. Remove from heat and mix in the grated coconut and chopped coriander leaves. Cook uncovered for another 4-6 minutes, stirring occasionally, until the mixture is dry and well combined. Set aside to cool.
6. Time for the dough! Bring water to a boil. In a bowl, mix the rice flour with sesame oil and salt. Gradually add the hot water, mixing with a spoon to form a lumpy dough. Rest the dough, covered, for 2 minutes.
7. Now, knead the dough into smooth, pliable balls. Flatten each ball into a shallow bowl shape.
8. Fill each bowl with a spoonful of the corn stuffing. Carefully seal the edges, pinching and twisting to create a decorative shape. Get creative – there’s no wrong way to do this!
9. Grease idli plates (or small muffin tins) lightly with oil. Place the kozhukattai on the plates, ensuring they aren’t touching.
10. Steam for 6-8 minutes, or until the kozhukattai are firm and cooked through.
11. Serve warm and enjoy!

Expert Tips

• Don’t overcook the corn mixture, or it will become mushy.
• If the dough is too sticky, add a little more rice flour. If it’s too dry, add a tiny bit of water.
• Greasing the idli plates well is key to preventing sticking.

Variations

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

• Vegan Adaptation: Simply use a plant-based oil for cooking.
• Gluten-Free: This recipe is naturally gluten-free, as long as you use pure rice flour.
• Spice Level: Adjust the quantity of red chillies to suit your preference. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These are especially popular during Ganesh Chaturthi. You can make smaller, bite-sized kozhukattai as offerings.

Serving Suggestions

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

• A cup of hot chai (Indian tea)
• Coconut chutney
• Sambar (lentil-based vegetable stew)

Storage Instructions

Leftover kozhukattai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming them again for a few minutes. They’re best enjoyed fresh, though!

FAQs

1. What is the best type of corn to use for Kozhukattai?

Fresh, sweet corn on the cob is ideal. Look for cobs that are plump and have bright green husks.

2. Can I make the dough ahead of time? How should I store it?

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

3. What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

4. How do I prevent the Kozhukattai from sticking to the idli plates?

Grease the idli plates very well with oil. You can also lightly dust them with rice flour.

5. Can I shallow fry the Kozhukattai instead of steaming?

Yes, you can! Shallow fry them in oil until golden brown and crispy. They’ll have a slightly different texture, but they’re still delicious.