Spicyana

JFI - Flour
Thengappal Kozhukatta- Rice dumplings in coconut milk

I am late for JFI- Flour, I almost missed it, hope Santhi lets me in. Thank you Santhi for hosting the event and selecting a fabulous theme. It is really hard to brush off flour!!!

In my home state of Kerala in south India, rice flour outdoes any other flour in the diversity of appearance in day to day meals. Be it an intricate spiral of Idiappom, or a spongy melt in the mouth Appam or an inexplicably important Puttu, rice flour reigns! There is a vast array of rice flour dishes deserving special mention right from elegant pathiris to a delightfully gritty Avalose, but the simplest of them all perhaps is the rice flour dumpling called Kozhukutta. Made sweet or savory and often steamed, these rice dumplings are too easy to make. Thengappal kozhukatta is a simpler, soupy presentation of these dumplings made by cooking rice dough balls in coconut milk. Served in coconut milk thickened with some rice flour, this recipe is all about flour, flour and more flour.

Rice flour – 1 cup + 2 tbsp
Cumin - ½ tsp
Fresh grated coconut – ½ cup
Thick coconut milk – ½ cup + 1 tbsp
Water – 3 ¼ cup
Sugar – 2-3 tbsp or Grated jaggery 1/2 cup
Cardamom – 1 pod
Salt –2 pinches

Boil a cup of water with a pinch of salt and 1/4 tsp of cumin (powdered). Turn of the heat, add grated coconut, followed by 1 cup of flour. Mix well with a strong wooden spatula, till soft dough is formed. Allow it to cool for 5 minutes. While the dough is moderately hot, form into balls in the size of a cherry. Mix 2 cups of water, 2-3 tbsp sugar, a pinch of salt and ½ cup coconut milk. Boil, add the formed dough balls and cook covered for 10 minutes. Mix 2 tbsp rice flour with ¼ cup water. Lower the heat and add the water-flour mixture to the cooked dumplings, and stir well till the gravy thickens. Remove from heat; add 1 tbsp of thick coconut milk, a pinch of ground cumin and 1 pod of crushed cardamom. Serve hot or cold.

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