How to make Vazha Elai Kozhakattai -

Rice parcels steamed in banana leaves

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Rice Flour (चावल का आटा), Jaggery

Cuisine : Kerala

Course : Snacks and Starters

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For more recipes related to Vazha Elai Kozhakattai checkout Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya, Uppu Seedai . You can also find more Snacks and Starters recipes like Boondi Laddoo Parantha Rasgulla Chaat Homemade Snack Bars - Diwali Special Rainbow Shashlik

Vazha Elai Kozhakattai

Vazha Elai Kozhakattai Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Vazha Elai Kozhakattai Recipe

  • Rice Flour 2 cups

  • Jaggery 1 cup

  • Dry ginger powder (soonth) 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Fresh coconut ,scraped 1/2 cup

  • Ghee 2 tablespoons

  • Banana leaves 6-8


Step 1

Boil jaggery with 1 cup water in a deep non-stick pan. When the jaggery dissolves completely, strain to remove impurities.

Step 2

Place the rice flour in a bowl. Add soonth, green cardamom powder and coconut and mix. Add the jaggery water, little by little, and knead into a stiff dough.

Step 3

Add 1 tsp ghee and knead again. Heat sufficient water in a steamer. Cut the banana leaves into 6 inch x 6 inch pieces and singe them on direct flame to make them pliable.

Step 4

Grease these with a little ghee. Place small portions of the dough and fold the leaves to make a parcel. Seal with a toothpick.

Step 5

Place them in the steamer and steam for 10-15 minutes. Just before serving open the leaves and drizzle a little ghee over each kozhakattai.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.