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Masala Kozhukkatta


  • DH Rice Powder – 1 cup
  • Cooking oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – 2 sprigs (chopped)
  • Dry red chilli – 3 (chopped)
  • Salt – to taste
  • Water – for the dough

For the chutney filling

  • Freshly grated coconut – 1 cup
  • Ginger – 1 (small)
  • Green chillies – 2
  • Coriander leaves – 1 sprig
  • DH Tamarind paste – ¼ tsp
  • Salt – to taste
Heat oil in a pan. Splutter mustard seeds, curry leaves and dry red chilli. Boil water with salt. Add this to the rice powder and mix well with the back of a spoon. Pour oil into this mixture. Knead into the smooth dough while it is still hot. Blend the grated coconut, green chillies, ginger, coriander leaves, tamarind paste and salt (without water) to make thick chutney. Apply some oil to your palm. Take a ball of dough and make a cup out of it. Place a spoon of chutney inside, cover and roll into a ball again. Steam cook till done. Serve hot.
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