Just like last year, this year's kozhukattas were also a last minute affair. What is different, you may ask? Well, this time the outer covering has a new ingredient, 'oats'.
Powder the oats and remove into a bowl. Add the rice flour and salt and knead into a soft ball of dough by adding little water at a time. The dough should resemble chappathi dough. Make small balls with the dough and roll out into small rounds. Depending on the size of the round, add 1-1½ tablespoons of the filling. Bring the sides together and pinch at the top to seal the kozhukatta. Once all the dumplings are prepared, place them in an idly vessel (or any steamer) and cook for 7-10 minutes or until done. Remove and serve hot.
Powdered oats – ¼ cup
Rice flour – ⅛ cup
Melted jaggery – ¼ cup + more to taste
Grated coconut – ¼ cup
Cardamom powder – 1 tsp
Salt – ¼ tsp
Water – 2 tbsps for the jaggery and more for the dough
Heat a small pan on medium heat and toast the oats for 3-4 minutes (while tossing occasionally). Keep the oats aside, to cool. To the same pan, add the jaggery and 2 tablespoons of water and allow it to come to a boil. Reduce the heat and add the coconut. Add the cardamom powder and keep stirring until all the water has reduced and it forms a sticky mixture. Keep aside.
Note: The measurements, especially for the jaggery and coconut are approximate.