Mung Sprouts Kozhukattai

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • For the dough:
  • 1 cup - rice flour
  • 1/2 cup - milk
  • 1.5 cups - water
  • 1 tsp - ghee
  • 4 tsp - oil
  • Salt - a pinch
  • For the filling:
  • 1/2 cup - mung sprouts
  • 3 tbsp - black jaggery
  • 1/4 cup - grated fresh coconut
  • 2 tsp - ghee
  • 1/2 tsp - cardamom powder

How to Make Mung Sprouts Kozhukattai

  • First prepare the filling by heating the ghee in a saucepan, add the coconut, cardamom powder and black jaggery. Then add about 1/2 tbsp of water.
  • Keep the flame in medium to low and heat until it becomes liquid and runny, at this stage add the sprouts and mix well.
  • Keep stirring and cook until the water is dried out. Switch off the flame and set it aside.
  • Now prepare the dough by mixing the flour, milk, water, ghee and salt in a non-stick pan. Heat it in a medium to low heat, keep stirring continuously without any lumps.
  • Keep stirring until it reaches a sticky dough consistency. At this take it off from the stove and add the oil and mix well to form a smooth dough.
  • To make the kozhukatai, apply oil or ghee in your palm and rub well. Take a lemon size ball out of the dough, press it to a circle on a cling film, place the filling in the middle, close it and seal the edges using a fork.
  • Steam them using idli plates or any other steamer for 15 minutes.
  • Serve warm or cold.
  • Recipe Courtesy: Taste of Pearl City