Learn how to make soft and delicious Thengai Poorna Kozhukkattai, a traditional South Indian sweet dumpling filled with coconut, jaggery, and roasted gram. This is a quick and easy version using idiyappam flour (rice flour) — perfect for evening snacks or festival treats.

In this video, I’ll guide you step-by-step through making the dough, preparing the sweet stuffing, shaping the dumplings, and steaming them to perfection. This recipe holds a special place in my heart as it’s been passed down through generations in my family ❤️

Ingredients:

• 2 cups idiyappam flour (rice flour)
• Boiling water (as needed)
• Salt to taste
• 1 tbsp sesame oil

For Stuffing:

• 1 cup grated coconut
• 1 cup jaggery
• ½ cup roasted Bengal gram (pottukadalai)
• 1–2 tbsp hot ghee
• A pinch of cardamom powder

Instructions:

• In a mixing bowl, add rice flour and salt.
• Boil water to 100°C and pour little by little into the flour.
• Stir continuously with a ladle until all the flour is moistened.
• Cover the bowl and let it rest for 10–20 minutes.

Make Stuffing:

• Coarsely grind roasted Bengal gram.
• In a bowl, mix grated coconut, jaggery, Bengal gram powder, and cardamom.
• Add hot ghee and mix well until combined. Set aside.

Knead Dough:

• Add sesame oil to the warm dough and knead until smooth and soft.
• The dough should be pliable and easy to roll into balls.

Shape Dumplings:

• Take lemon-sized dough, roll it into a ball, and flatten using your palm.
• Add the coconut filling in the centre and seal the dumpling.

Steam:

• Grease an idli plate with ghee (optional).
• Place the dumplings and steam for 10 minutes.
• Serve warm!