Ingredients:
- Rice Flour – 2 cups
- Oil – 1 teaspoon
- Water 2 cups
- Salt – a pinch
- For the Coconut Filling or the Pooranam:
- Freshly grated coconut – 1 cup
- Grated Jaggery – 1 cup
- Ghee – 1 tablespoon
- Cardamom Powder – a pinch
Method:
Heat the water in a deep vessel (kadai) with salt and oil. As the water starts to boil, reduce the flame and put in the rice flour. Close the Kadai with a lid with a little gap for the water to evaporate.
Leave the rice flour and water mixture to cook for about 10 minutes in low flame. After that turn off the stove and stir the dough quickly but firmly so that it doesn’t form lumps.Allow the dough to cool a bit until it becomes lukewarm.
Knead it well till it becomes smooth. Use water to assist in the kneading if necessary. Also use a drop or two of oil while kneading at the end so that the dough doesn’t stick.
Roll the dough into small balls (lemon-sized). Using the fingers, start to flatten the dough; first the edges and gradually shape it like a cup. Apply pressure uniformly.
Keep a fingerful of the filling and fold it to stick the edges well. Press the edges so that it forms a wave-like design.
Arrange many such Kozhakattais on greased idly plates. Steam this for about 10 minutes.
The Kadubus are ready to be savored.
How to make the Coconut Pooranam / Filling:
Grate a medium sized coconut using a standard grater. Run this in a mixer so that large pieces are grated finely. Mix this with grated jaggery and heat it in a pan. Keep stirring till the jaggery dissolves completely. The mixture should now acquire the color of the jaggery and the texture should now have a layer of liquid (from the jaggery). When the mixture becomes thick, add cardamom powder. Remove the pan from the fire and allow it to cool before using it in the Kozhukattai
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