Kozhukatta is often imagined as sweet – filled with jaggery and coconut, wrapped in a soft rice shell, offered during festivals. But there’s another version of it, quieter and humbler, with no fillings and no sweetness – just the natural earthiness of brown rice, coconut, and cumin, gently steamed into little rice balls. This is the savoury kozhukatta – simple, hearty, and deeply rooted in Kerala’s everyday kitchen rhythm.
There’s no spice here. No masala. Just a few ingredients, put together with care. Brown rice is soaked briefly, then ground coarsely with grated coconut, cumin seeds, and salt – with hardly any water – until it holds together like a dough. Some even skip the grinding and simply use roasted brown rice flour, mixed with warm water, coconut, and cumin, and shaped into small lemon-sized balls.
These are then steamed until firm and aromatic – the cumin gently rising through the steam, the coconut adding just enough softness to balance the grainy texture of the rice. It’s one of those snacks where you don’t need anything else on the plate. No curry, no side dish – just the warm, nutty comfort of the kozhukatta itself.
But if you like, a spoon of coconut chutney or a touch of pickle can go beautifully with it – just enough to highlight the simplicity. And there’s a special joy in the alternate method too – where the balls are gently cooked in water like dumplings, turning the leftover liquid into a kind of thick, nourishing rice soup that’s as tasty as the kozhukatta itself.
For me, this savoury version is all about clean flavours and honest cooking. The kind of food you crave on quiet days – no rush, no fuss. It’s also incredibly filling and wholesome, made from ingredients that would’ve been in every Kerala kitchen long before packaged snacks came along.
Savoury kozhukatta may not have a place on grand menus or festive platters, but in a way, that’s what makes it special. It belongs to homes. To early mornings and slow evenings. To tradition that doesn’t shout – but stays.
Kozhukatta
Ingredients
Instructions
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Grind rice with cumin seeds or make a fine powder along with cumin seeds.
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In a bowl, add the ground rice, grated coconut, enough salt, and the required amount of water to make a smooth dough. Knead well.
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Make balls slightly larger than lemon size using the dough.
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To cook the kozhukatta, you can choose either of the following methods:
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Steam method: Steam the balls for 10–15 minutes until cooked.
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Boiling method: Drop the balls into boiling water and cook for 10-15 minutes. You can drink the leftover water as it’s nutritious.
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Serve warm. Kozhukatta can be enjoyed as breakfast or a snack.