- Rice Flour – 2 cups
- Seedless dates (Chopped) – 1 cup
- Jaggery powdered – 1/4 cup
- Coconut gratings – 1/2 cup
- Salt – 2 pinches
- Oil – 1 or 2 teaspoons
- Put the chopped dates in a vessel and add sufficient water to cover the dates. Cook on medium flame till it become soft. Let it cool and grind it to a paste.
- Put the dates paste in a non-stick tawa and add jaggery powder and coconut gratings. Cook it on medium flame stirring continuously till it blends well and look like halwa. Remove and keep it aside.
- Boil 2 to 3 cups of water along with a teaspoon of oil and two pinches of salt. When the water starts boiling, reduce the heat and add the rice flour and stir continuously till it become a thick dough. Switch off the stove and cover with a lid. After few minutes remove the lid and allow the dough to cool. When it is warm enough to handle, knead it well.
- Grease your fingers with little oil, take an orange size dough and spread it a thin round or using a rolling pin roll it like a puri. Take a tablespoon of dates paste and spread it over the rice puri. Gently roll it (like making spring rolls) and seal the edges by closing it. Arrange the Kozhukattai in a greased plate and steam cook it for ten minutes.
- Allow to cool for few minutes and remove from the plate. Serve as it is or cut it into small rounds and serve.