Kerala Kazhikutta (Coconut Dumplings) Recipe - Cooking Index
Kerala Kazhikutta (Coconut Dumplings) Recipe - Cooking Index
| 4 tablespoons | 60ml | Shredded unsweetened coconut |
| 1 tablespoon | 15ml | Sugar or jaggery - (brown sugar) |
| 1/2 teaspoon | 2.5ml | Whole cumin seeds |
| 1/2 teaspoon | 2.5ml | Water |
| 1 cup | 160g / 5.6oz | Rice flour |
Mix together first four ingredients.
In separate bowl, mix the rice flour with about 3/4 cups of water to form a dough. When the dough is formed, coat your hand with extra flour to prevent sticking, and take a ping-pong sized ball of dough and flatten. Place about a marble-sized amount of the coconut mixture in the middle of the dough. Close the dough around the coconut to form a ball. Roll in hand until well formed. Repeat the above until all of the rice flour dough is used. Steam the dumplings for 10 minutes. Delicious for breakfast or with afternoon tea. It is a specialty of Kerala, and in Malayalam it is called "kazhikutta."
Source:
Tarla Dalal
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