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Friday, December 11, 2020

Chakka kozhukatta | Steamed Jackfruit Dumplings ~ Step by Step Pics

Idiyappam podi or roasted rice flour is used to make kozhukattas(steamed rice dumplings).Chakka (jack fruit)recipes are always a big 'YES' here at home and I think most malayalis love this fruit so much. This is a old drafts from the lockdown period this year and very soon the next chakka season will be around. Though we got only a few jackfruits after the initial lockdown and the season was almost getting over. We were not able to travel due to lock down but whatever time we got to munch these bulbs had been very fruitful and I tried many of my tried recipes of last year, made a batch of chakka varetti too for bringing back. Please check the link at the end of this page for more chakka (jack fruit) recipes.

Chakka kozhukatta(steamed jackfruit dumplings) has been a frequent tried breakfast item tried at home during chakka(jack fruit) season since 3/4 years now and we love this filling snack. The steamed recipes are guilt free and can be enjoyed without much fuss and kids love the sweet filling too. Use the just ripe jackfruits for this recipe which when steamed will be perfectly cooked and you can feel the added crunch in the filling. Over ripe jackfruit bulbs may turn the filling mushy when cooked. You can add more variation to this recipe by adding few dry fruits or nuts too. I have used kuthari podi the red rice flour and so you see a pinkish shade of flour in the pic too. These pics were taken during our last visit to home and so mobile camera was used to click pics and I think the pics haven't done much justice to the snack. Anyways, I shall update with good pics whenever I try next time in this season. Enjoy this healthy homemade snack or breakfast item whenever you get hold of chakka this year. 




Preparation time ~ 20 minutes
Cooking time ~ 30 minutes
Yields ~ 20 kozhukatta
Author ~ Julie
Ingredients
to make filling
chakka/ jackfruit 15 ripe bulbs
coconut grated 1.5 cups
sugar 2-3 tbsp
chukku podi /  dry ginger powder 1/4 tsp
cardamom powder / elakka podi 1/2 tsp

to make cover
roasted rice flour / idiyappam podi 2 cups
salt a pinch
boiled water



Method
  • Cut the ripe jackfruit in small pieces after de seeding. Add grated coconut, cardamom powder, sugar and mix well.Keep aside.




  • Take the rice flour in a bowl, add salt. Then add boiling water to the flour and make a smooth dough. Wait till the dough is slightly cooled and warm to touch. Scoop out small portions and make smooth lemon balls.
  • Flatten the balls and make a well in the center. Place a tbsp of the prepared filling and seal the edges.
                                                           
  • Place the balls in a steamer and steam cook for 12-14 minutes till its cooked. Remove from steamer and serve warm with a cup of tea.

NOTES
*I haven't used roasted cumin powder but you can always add a good pinch.
* Use just ripe jack fruit pieces so that it retains the crunch once cooked.
* The amount of sugar can be altered as per sweet tooth and also depending on the sweetness of chakka(jack fruit). I have used then varikka chakka so its very sweet and so used only 2-3 tbsp sugar.

JACKFRUIT RECIPES
* Chakka Cake
* Chakka Jam

JACKFRUIT SEDEDS(CHAKKAKURU) RECIPES



2 comments:

Angie's Recipes said... Best Blogger Tips

The jackfruit coconut filling makes these dumplings particularly tempting and delicious!

Suja Manoj said... Best Blogger Tips

My favorite, yummy