Kozhakotta, a cherished snack from Kerala, holds cultural significance, particularly among Christians, who enjoy it on the occasion of Palm Sunday eve, known as Kozhakotta Saturday. While its popularity has led to commercialization, with bakeries offering it daily, the authentic homemade version retains its distinct appeal.
Ingredients:
- 1 cup Rice flour
- Pinch of Salt
- ¾ cup Boiled Water
For the Filling:
- 1 cup grated Coconut
- 1 tablespoon Melted Jaggery
- ¼ teaspoon Cumin Seed Powder (can use full cumin seed if you like the taste of biting them while eating)
- ¼ teaspoon Cardamom Powder
Preparation:
In a deep dish, combine the rice flour and a pinch of salt. Gradually add the piping hot boiled water, mixing well. Form a large ball and set it aside.
For the filling, heat a pan and add grated coconut, melted jaggery, cumin seed powder, and cardamom powder. Cook on low flame, stirring continuously, for about 3 minutes or until all the water evaporates. Remove from heat and let it cool.
Divide the rice ball into equal portions and shape them into small balls. With each ball, create a cup-like shape (you can lightly oil or wet your fingers in water if needed, though a well-proportioned batter should not stick).
Divide the coconut filling equally among the cups, then seal and roll them into ball shapes as shown.
Steam the balls in a steamer or idly maker for 15 to 20 minutes. Once done, let them cool.
Serve these delightful Kozhakotta as a delicious tea-time snack.
Kozhakotta, once a special treat associated with a specific occasion, has evolved into a more readily available delight in Kerala’s bakeries. However, the true essence of this dish is best captured through the homemade recipe, where the balance of flavors and textures truly shines.
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