Coconut Poorna Kozhukatai

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 3/4 cup - raw rice
  • 1.25 cup - water
  • 1/4 cup - milk
  • 1 tsp - oil
  • 1/4 tsp - salt
  • 2 tbsp - oil
  • For filling:
  • 1/2 cup - grated coconut
  • 1/4 cup - grated jaggery
  • 1/4 tsp - cardamom powder

How to Make Coconut Poorna Kozhukatai

  • Wash and soak rice in water for 45 minutes.
  • Drain and spread on paper towel for 5 mins.
  • Grind thoroughly and sieve to get a smooth and fine powder.
  • Boil water in a pan with salt, oil and milk.
  • When water boils, add rice flour.
  • Remove from flame and mix and knead the rice flour well.
  • Wrap it in a wet cloth and leave it for 10 mins.
  • Meanwhile, heat a pan, add 1 tbsp of water and add grated jaggery, dissolve and strain it.
  • Boil the jaggery and when it becomes thick, add grated coconut, cardamom powder and stir continuously till it forms a mass leaving the sides of the pan.
  • Remove from flame. Cool and divide into small portion and keep aside.
  • Smear oil on hand and shape kozhukkatai dough into a small cup and place coconut poornam and cover the edges and smoothen the cup.
  • Grease the idli plates with oil and then place the kozhukattai in the idly plates.
  • Steam for 5-10 mins, cool and serve.
  • Recipe courtesy: Subbu's Kitchen