Kerala Brown Rice Kozhukattai Recipe: Savory Brown Rice Dumplings
Description:
Kerala Brown Rice Kozhukattai is a delicious and healthy South Indian breakfast dish, known for its light yet satisfying texture. Made with wholesome brown rice and coconut, these savory dumplings are not only easy to prepare but also pack a nutritional punch. Brown rice, being a whole grain, contains more fiber and essential nutrients compared to its white counterpart, making this dish a wholesome, fiber-rich meal. This recipe, though there are various regional variations, brings out the simplicity and authenticity of Kerala’s flavors, making it an ideal choice for a quick and nutritious breakfast.
Cuisine: Kerala
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Brown Rice Rava | 1 cup |
| Fresh Coconut (grated) | 1 cup |
| Salt | 1 teaspoon |
| For Seasoning | |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 2 tablespoons |
| Dry Red Chillies | 3 whole |
| Curry Leaves | 3-4 leaves |
| Oil | 2 tablespoons |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions
-
Cook the Brown Rice Rava:
Begin by cooking the brown rice rava, similar to the method used for making upma. The preferred way is using a pressure cooker, which speeds up the process. In the cooker, heat a teaspoon of oil, then add the brown rice rava and salt. Pour in 1-1/2 cups of water. Close the lid and cook for about 2-3 whistles on medium heat, then turn off the heat. Let the pressure naturally release. -
Prepare the Rice Mixture:
Once the pressure has released, transfer the cooked brown rice to a large mixing bowl. Add the freshly grated coconut and stir to combine. Taste and adjust the salt as needed. -
Steam the Kozhukattai (Dumplings):
Prepare a steamer by greasing the steamer plates with a little oil. Now, shape the rice-coconut mixture into small balls, about 1 inch in diameter. Place these balls carefully on the steamer plate. Steam them for about 10 minutes on high heat. Once done, turn off the heat and set the dumplings aside. -
Seasoning the Dumplings:
To make the seasoning, heat 2 tablespoons of oil in a wok or a heavy-bottomed pan. Add the mustard seeds and split urad dal. Let them crackle and pop. Then, add the dry red chillies and curry leaves, frying them until the chillies become slightly roasted. -
Toss the Dumplings in Seasoning:
Carefully add the steamed brown rice kozhu kattai (dumplings) into the pan with the seasoning. Stir fry for 3-4 minutes until the dumplings are evenly coated with the mustard and dal seasoning. Turn off the heat. -
Serve:
Serve the Kerala Brown Rice Kozhukattai hot, ideally with Puli Ingi (Tamarind Ginger chutney) or Coconut Chutney, and complement it with a hot cup of Filter Coffee for an authentic Kerala breakfast experience.
Nutritional Information: (approx. per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 33 g |
| Fiber | 5 g |
| Fat | 5 g |
| Sodium | 100 mg |
This Kerala Brown Rice Kozhukattai is not only a nourishing breakfast but also an excellent choice for those seeking a gluten-free, high-fiber option. The process of steaming the rice gives it a soft and fluffy texture, while the seasoning of mustard seeds, urad dal, and curry leaves adds a burst of flavor, making each bite a delightful experience.
