Southindian Sweet Corn Dumplings (Corn Kozhukattai Recipe)


We prepare a variety of dumplings during Ganesh Chathurthi, but never tried to incorporate corn as filling for dumpling. By adding coconut and tempering with curry leaves and mustard the filling has traditional flavors and taste.

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Ingredients:
For Corn Filling:
4 Tbsp Freshly Grated Coconut
3 Green Chilies Finely Chopped
1 Sprig Curry Leaves Finely Chopped
1 Medium Onion Finely Chopped
A Dash of Asafoetida
1/4 Tsp Mustard Seeds
1/4 Tsp Urad Dhal (Split Black Gram Dhal)
1/4 Tsp Cumin
200 Grams Frozen Sweet Corn
2 Tbsp Oil
Salt as per taste

Dumpling Cover:
2 Cups Rice Flour
3 Cups Water
1 Tbsp + 3 Tbsp Oil
Salt as per taste

Banana or turmeric leaves to steam cook the dumplings

Prepare the dumpling cover first:
Heat a wok on medium flame. Once the pan is hot place on low flame add rice flour and keep stirring until the raw flavor from the flour has reduced and the flour should be free flowing like powder salt.

Once the rice flour has roasted transfer to a plate allow to cool.

Add water to a  heavy bottom pot or pan bring to boil add salt and oil. We can also add food color as per choice or Turmeric powder to enhance the appearance of the dumpling. 

I added 1/2 Tsp Turmeric powder to the boiling water and transferred the rice flour gently kept stirring on low flame until the rice flour formed a dough consistency.

Once the rice flour has formed dough consistency remove from flame allow to cool completely.

Add 2 Tbsp oil to the dough knead the dough for 10 minutes make sure there are no lumps. Cover with damp cloth allow to rest until use.

Prepare the Filling:
Heat a wok on medium flame, add 2 tbsp oil.

Once the oil is hot add mustard, cumin and urad dhal fry until the mustard seeds and cumin start to splutter. 

Add asafoetida and chopped onion fry until onion turns transparent.

Add curry leaves, chilies and grated coconut fry a bit.

Add salt as per taste and transfer the mixture to corn mix well, add salt if needed and reserve.

Prepare the Dumplings:
Create even dough balls reserve. Using a wax paper or banana leaf grease the sheet and take a dough ball flatten using pressure of your fingers. we can dip our fingers in water or oil to flatten the dough easily.

Place 1 tbsp corn filling in the middle and join the edges of the dough forming a crescent shape. 

We can also filling the dough ball with filling and placing it in a modak mould to form equal size modaks.

Heat a pressure cooker with water. Line a colander with greased banana leaf and place the dumplings in the colander.

Place the colander for steaming. Cook for 5 to 10 minutes. Remove the dumplings from flame and serve with chutney...Enjoy :)


We can also use up left over kozhukattai dough to prepare some ammini kozhukattai please click here for ammini khozhukattai recipe :)

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