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Recipe Overview
Diet Type
Vegetarian
Meal Course
21
Cuisine
1
Portion / Quantity
Description
Kuthiraivali Kozhukattai are soft, steamed dumplings made with horse‑gram (kuthiraivali) and rice flour, filled with a sweet coconut‑jaggery mixture and lightly drizzled with ghee. The bite‑size balls are off‑white with a glossy sheen and a dusting of grated coconut, perfect for a wholesome snack or dessert.
[PROS]
- High in plant‑based protein and dietary fibre from horse‑gram
- Low glycaemic index due to minimal refined sugars
- Rich in iron and antioxidants from jaggery and coconut
[CONS]
- Requires soaking and grinding of horse‑gram, adding prep time
- Contains added sugar from jaggery, so should be enjoyed in moderation
[DIETITIAN REVIEW]
The dumplings provide a balanced mix of complex carbs, protein and healthy fats, making them a nutritious treat. The fibre and iron from horse‑gram support digestion and blood health, while the modest jaggery adds natural sweetness. Score: 8/10
[PROS]
- High in plant‑based protein and dietary fibre from horse‑gram
- Low glycaemic index due to minimal refined sugars
- Rich in iron and antioxidants from jaggery and coconut
[CONS]
- Requires soaking and grinding of horse‑gram, adding prep time
- Contains added sugar from jaggery, so should be enjoyed in moderation
[DIETITIAN REVIEW]
The dumplings provide a balanced mix of complex carbs, protein and healthy fats, making them a nutritious treat. The fibre and iron from horse‑gram support digestion and blood health, while the modest jaggery adds natural sweetness. Score: 8/10
⚡ Macronutrients
Calories350kcal
Protein10g
Carbs60g
Fat10g
Fiber8g
Sugar2g
🥗 Ingredients
| Ingredient | Qty |
|---|---|
| Horse‑gram flour (kuthiraivali) | 30 g |
| Rice flour | 20 g |
| Grated fresh coconut | 15 g |
| Jaggery, grated | 10 g |
| Cardamom powder | ¼ tsp |
| Water | ≈50 ml |
| Salt | Pinch |
| Ghee (for serving) | 5 g |
👨🍳 Preparation Methods
1. Soak 30 g horse‑gram for 4 hours, then grind to a fine flour; combine with rice flour and a pinch of salt.
2. Add water gradually and knead into a smooth, pliable dough; let rest for 10 minutes.
3. In a small pan, melt jaggery with 5 g ghee, stir in grated coconut and cardamom to form a sweet filling; set aside.
4. Divide the dough into small balls, flatten each, place a teaspoon of coconut‑jaggery filling in the centre, and seal to form smooth dumplings.
5. Steam the dumplings in a steamer for 8‑10 minutes until firm and glossy.
6. Serve warm, drizzled with a little extra ghee and a sprinkle of grated coconut.
Prep: m
Cook: m