Vegetarian Recipes · Vinayaka Chathurthi

Kaara Kozhukattai|Savory dumplings

Wishing everyone a very happy vinayaka/ganesh chathurthi. Back to back weddings and ganesh chathurthi kept me occupied the past two days. Initially, I had planned to make 5 types of kozhukattais. But, didn’t have enough time to make them. You know how hectic indian festivals can be. So i made 3 types of kozhukattais. Two sweet and one savory Kozhukattai.

Kaara/savory kozhukattai is made by steaming dumplings tempered with mustard seeds, curry leaves, asafoetida, dry red chillies and grated coconut. Apart from kneading the dough, it is very easy to make. Kozhukattai dough is normally made using rice flour. I have used store-bought instant kozhukattai flour.My mom makes kozhukattai using idiyaapam(rice-noodle cake) flour.Kaara Kozhukattai is low on calories and is something we make often, either for breakfast or as an evening snack.

Required Ingredients:

  • Rice flour/Instant kozhukattai maavu- 2 cups
  • Salt-As required
  • Water-As required
  • Mustard seeds-1 tsp
  • Dry red chillies-4
  • Curry leaves-10 to 15
  • Asafoetida-1 tsp
  • Grated Coconut-1 tbsp
  • Oil-As required


In a mixing bowl, mix the flour with salt and set aside.

Heat oil in a kadai/wok, add mustard seeds. Once they flutter, add curry leaves, dry red chillies and saute.

Add asafoetida and grated coconut and saute for 2 mins. Make sure not to burn the coconut. So saute on low-medium flame.

Meanwhile, boil 3 1/2 cups of water and add a teaspoon of oil once it begins to boil.

Add the tempering to the flour and mix well.


Add the boiled water to the flour and mix well. This is an important step and make sure no lumps are formed. Take care to break if any. Stir continously using the back of a ladle.Cover the dough using a lid or kitchen towel and set aside.

Once its warm enough to touch, grease hands with oil and make lemon sized balls from the dough.

Steam the kozhukattais/ dumplings in a pressure cooker for 10 minutes.

Serve as its is or with mint/coconut chutney.




  • The amount of water entirely depends on the flour you are using.
  • Dry roast the flour for few minutes if you are using unroasted flour. However, it is optional.
  • Make sure the dough isn’t watery. The kozhukattais tend to crack upon steaming if the dough is watery. Getting the consistency right is a crucial part.


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