Savoury Kozukattai

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • Black gram (urad) dal - 1/2 cup
  • Bengal gram (channa) dal - 1/3 cup
  • green chillies - 1 tsp, chopped
  • salt - to taste
  • Gingili oil - 2 tbsp
  • Mustard - 1/2 tsp
  • Asafoetida - little
  • For covering:
  • 4 to 5 cups- rice flour
  • 4 cups - water
  • 1 tsp - salt
  • 2 tsps - oil

How to Make Savoury Kozukattai

  • Sift the rice flour to ensure that there are no lumps.
  • Boil 4 cups of water with 1 tsp salt and 2 tsps of oil and remove from fire.
  • Add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon, to make a smooth lump.
  • Continue to add more rice flour ½ cup at a time and mix till you have a smooth, soft ball which is not sticky.
  • Cover the dough with a wet cloth to prevent it from drying while you prepare the filling.
  • For filling:
  • Soak both the dals together for 1 hour.
  • Drain, add salt and grind to a stiff batter, using as little water as possible.
  • Add green chillies.
  • Pour the batter onto a greased plate, up to 1 inch layer thick, and steam for 15 mins.
  • Cool, cut into pieces and crumble.
  • Heat oil, season with mustard and asafoetida. Add this to the dal mixture.
  • To prepare kozukattai:
  • Divide the covering dough into as many portions as the varieties of kozukattai you intend making.
  • Keep it covered all the time to prevent it from drying.
  • Take one portion and knead it well with greased palm.
  • Take a small portion and flatten on your greased palm into a thin disk (if it is not pliable or breaks, dip your hand in hot water and knead the dough well ).
  • Place some filling in centre and bring up the edges to cover the filling and form a conical shape.
  • Place the kozukattais on a greased plate ( the plate may be lined with a piece of greased banana leaf if available) and steam for 10 mins.