“Rice Sago Kara Kolukattai Recipe has cooked sago into the dumplings which adds a chewy texture to the steamed kolukattai.”
Kozhukkattai, கொழுகட்டை or Kozhukatta is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukattai, although usually sweet, can sometimes be stuffed with a savory filling. Modak is a similar dish made in other parts of India. Kolukattai is made many different ways. I have shared a variety of kolukattai over the years.
FEW TIPS FOR MAKING PERFECT KOLUKATTAI
1)I used store bought rice rava. You can use homemade too.
2)Use cooked sago which is cooked till tender.
3)You can add any vegetables which are finely chopped.
You can check my kolukattai archive for all recipes.
How to Make Rice Rava At Home
Check my rice rava recipe for detailed steps
- Wash rice in lots of water. Soak it for 2 hours. Drain it completely and spread it in a clean cloth and dry it under fan for 3 hours.
- Now take the rice in a blender and powder it finely. Use a fine sieve and sift the mix.
- The rava in the sieve is rice rava. The fine particles is rice flour.
- Now spread the rava in a plate and dry it.
- Store it in a air tight container.
Notes:
1)You can store this powder in a air tight container for 3 to 4 months.
How to Store Rice Rava:
1)You can store this in an air tight container for 1 month at room temp.
2)If you are going to store this for longer time, you can store in fridge for 2 to 3 months.
How to Grind Rice Rava:
1)Grind it in a blender till it is coarse like rava. it will take just few seconds. Don’t grind too much else it will get fine.
Hope you will give this a try and let me know how it turns out for you.
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Ingredients
- Rice Rava - 1 cup
- Sago / Sabudana - 1/4 cup
- Coconut - 1/4 cup grated
- Oil - 1 tblsp
- Mustard seeds / Kaduku - 1 tsp
- Urad Dal / Ulundu Paruppu - 1 tblsp
- Dry Red Chillies - 2 cut into small pieces
- Asafoetida / Hing - a pinch
- Curry leaves a sprig
- Water - 1 cup
Instructions
- Take sago in a bowl and soak for 30 mins. Now take it in a sauce pan, cover with water and cook for 15 mins on low heat till sago is cooked. Strain and set aside.
- Heat oil in a pan. Add in seasoning and fry for a min.
- Add in rice rava and cooked sago. Add coconut and mix well. Season with salt and mix well.
- Add water and stir till it thickens and gets cooked.
- Cool this down.
- Shape it into balls. Place this in a steamer and steam for 10 mins.
- Serve warm.
Notes
2)Use cooked sago which is cooked till tender.
3)You can add any vegetables which are finely chopped
Pictorial:
1)Soak sago for 30 mins
2)Boil sago in water till tender and soft.
3)Drain and set aside.
4)Heat oil in a kadai.
5)Add urad dal and mustard seeds
6)Add in dry red chillies
7)Add in little asafoetida / hing
8)Add in curry leaves
9)Mix well
10)Add in ground rice rava
11)Add in cooked sago and coconut
12)Add in some salt.
13)Add little hot boiling water
14)Mix well
15)Cover and cook till rice rava is cooked.
16)take it in a plate and cool a little.
17)Take small portion and shape it into ball.
18)Like this.
19)Place in a steamer and steam
20)Cover and steam.
30)Cook for 10 mins or so.
31) Serve
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