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Paal kozhukattai
(14 votes, average: 4.29 out of 5)
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Kozhukattai - Small dumplings made out of rice flour or dough, Paal – Milk. Paal kozukattai’s literal meaning is “Rice dumplings in milk”.
Paal kozukattai is a festival time recipe. Normally, It is prepared with the dough made out of rice flour. What we’ve done here is, Prepared batter with idly rice, then Dough and then Dumplings. Instead of milk syrup, we’ve used Jaggery syrup. This process may be little time consuming than the normal process. But these dumplings(kozhukattai) will be softer and tastier than the one prepared using the normal process.
Ingredients:(Serves 3 - 4 people)
- Idly rice - 1 cup
- Jaggery grated (vellam) - 1 cup (I used minimal sweet. Sweet lovers could use more if they want to.)
- Water
- Salt and Pepper - to taste
- Oil - 1 or 2 tspns
- Rice flour - 1 tspn
Recipe:
- Batter Preparation: Soak Idly rice for 4 to 5 hours in water. Then grind it very nicely. That is very important. Add very little salt to the batter.
- Dough Preparation: Heat 1 or 2 tspns of oil in a pan. Add the nicely ground batter and stir till it turns into smooth dough. It may be difficult to stir at the end. Keep the stove in medium heat and stir to avoid burning the bottom.
- Make dumplings: Pinch a small amount of dough and shape them in to small round balls. Season your hands with little oil while making balls to avoid the dough from sticking.
- Jaggery syrup prepartion: Heat grated Jaggery and a cup of water in a vessel. Once the jaggery is completely dissolved in water, strain the jaggery syrup to remove impurities from the jaggery.
- Add 1 to 2 cups of water to the jaggery syrup, and bring this to boil. Dissolve the rice flour in water and add this to the jaggery syrup to thicken it.
- Add the dumplings to jaggery syrup little by little. Keep the stove in medium heat till the dumplings are cooked and blended with the jaggery syrup.
Sprinkle freshly ground pepper on top and serve.
Related Recipes:
 Sweet Kozhukattai |
 Venthaya kali |
 Rasgulla - Diwali special |
 Rice flour puttu |
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on June 25th, 2008 at 6:22 pm
this sweet came well but the sweetness dint go to the center of the dumpling
on June 25th, 2008 at 7:03 pm
Purni,
Actually we don’t get sweetness inside the dumpling.This is how this sweet meant to be. We are cooking these dumplings in Jaggery syrup to get the over all sweetness….but not inside the dumplings.
If you want sweetness inside it, you can add little sugar while you grind the batter so that it’ll give some mild sweetness inside the dumpling. Or Else, You can add more jaggery to prepare jaggery syrup which will add extra sweetness overall.
on December 21st, 2008 at 6:30 am
So, what is the work of milk here?
on December 30th, 2008 at 8:24 am
How come milk is not used in this recipe?
on December 30th, 2008 at 8:35 am
Santha and Madhu,
This is one of the way to prepare Paal Kozhukattai. In this recipe, dumplings are cooked in Jaggery syrup. Jaggery syrup is called as ‘Vella Paal’ in Tamil. So this dish is called as Paal Kozhukattai. If you like, you can use milk.
on April 23rd, 2009 at 3:53 am
Paal kozhukattai is new to me. Loved it! Will try
I have posted my version of Kozhukattai in my blog My Scrawls. Do visit my blog in ur free time. Would be happy to receive ur comments
on August 19th, 2009 at 1:51 am
my mom prepares kozhukattai in same way.but we don’t sprinkle pepper.good pictures.