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Vendaya Kozhukattai Recipe

Vendaya Kozhukattai Recipe with step by step pictures. Healthy kozhukattai made with fenugreek and urad dal.

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Vendaya Kozhukattai Recipe

Giving too much deep fried snacks for your kids is not at all a healthy option. It results in young age obesity in kids which results in so many diseases. Instead of fried foods bring the habit of enjoying healthy foods in your kids. I am hunting for healthy toddler recipes, This is one of the traditional steamed dumplings which is rich in protein and is very good for growing children and even adults. You can make this as a after school snack or put in your kids lunch box of snacks box.

About Vendaya Kozhukattai

Kozhukkattai, also known as kozhukatta, is a popular South Indian dumpling made from rice flour and filled with grated coconut, jaggery, or chakkavaratti. Kozhukattai, while typically sweet, can occasionally be stuffed with a savoury filling. Kerala Christians prepare it on the Saturday before Palm Sunday, hence the name
Kozhukatta Saturday. Modak is a similar dish that is prepared in other parts of India. This is a popular dish for the Ganesh Chaturthi festival.

The dish is made by combining grated coconut with jaggery syrup, stuffing it into rice flour dumplings, and steaming the dumplings. To improve the taste and flavour of the filling, add ghee, cardamom, finely ground roasted rice flour, and so on. A variant of kozhukattai made with atta flour (rather than rice flour) and grated coconut is a
staple breakfast among some groups in Kerala. Fenugreek seeds are a common ingredient in Indian cuisine, with a sweet, nutty flavour reminiscent of maple syrup and burnt sugar. When eaten raw, it can be extremely bitter, but when cooked and
combined with aromatics and spices, it transforms and adds sweetness and depth of flavour to saucy dishes.

Ingredients for Vendaya Kozhukattai Recipe :

Fenugreek Seeds :
Fenugreek seeds are one of the staple spices used in Indian cooking, with a sweet, nutty flavor reminiscent of maple syrup and burnt sugar. It can be incredibly bitter when eaten raw, but when cooked and combined with aromatics and spices, it transforms and gives a sweetness and depth of flavor to saucy dishes.

Coconut :
Coconut meat is delicious and slightly sweet, and it can be eaten raw or dried. It is used to make a variety of products, including coconut milk, cream, and oil.

Cumin Seeds :
Cumin has a warm, earthy flavour and aroma that is slightly sweet and bitter. To achieve the best flavour, the whole seeds must be toasted.


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Vendaya Kozhukattai Recipe

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Breakfast

Cuisine Indian

Servings 6 servings

Calories 130 kcal

Ingredients  

Instructions 

Notes

Don’t add too much water when grinding, if you find the batter to be thin, then add some rice flour to get the consistency right.
Add a good amount of fresh coconut in this, if you are making this for older people then reduce the coconut amount.
You can add some crushed cumin seeds and pepper to the batter and mix well and  make dumplings for little spicy version.

Nutrition Facts

Vendaya Kozhukattai Recipe

Amount Per Serving (1 servings)

Calories 130
Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g25%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.3g

Sodium 5mg0%

Potassium 82mg2%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 1g1%

Protein 3g6%

Vitamin A 9IU0%

Vitamin C 1mg1%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.


Vendaya Kozhukattai Recipe with Step by Step Pictures

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You need rice, urad dal and fenugreek seeds

Source: Yummy Tummy

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