Sweet Potato Dumpling / சக்கரைவள்ளிக் கிழங்கு கொழுக்கட்டை

 Sweet Potato Dumpling 

சக்கரைவள்ளிக் கிழங்கு கொழுக்கட்டை

Ingredients:

Sweet potato / சக்கரைவள்ளிக் கிழங்கு - 250g

Parboiled rice புழுங்கலரிசி - 50g

Raw rice / பச்சரிசி  - 50g

Shredded coconut / துருவிய தேங்காய் - 3 tablespoon

Raw sugar / நாட்டுச்சக்கரை - 3 tablespoons ( optional)

Powdered Cardamom / பொடித்த  ஏலக்காய் -  1/2 tsp

Ghee / நெய்  - 2 tsp 

Steps:

Pressure cook the sweet potato. Allow it to cool, peel 

Mash the cooked sweet potato into a smooth paste and keep it aside.

Soak both the rice for 1 hour. Grind to a fine paste using sufficient water. 

In a heavy bottom pan, cook the rice paste to a smooth dough. 

Transfer the rice dough to a bowl, add mashed sweet potato, shredded coconut, and cardamom powder. Mix well. Add raw sugar if preferred.
Make small-sized dumplings. Steam and serve hot. 

On the right are the ones without added sugar.
On the bottom left are the dumplings with raw sugar added.

My Notes:

Casually over the conversation, my Chithi, Latha@Vels, shared this recipe, and immediately I wanted to try it. My husband used to take boiled sweet potato once in 10 days for breakfast. He liked it immediately and surprisingly he preferred to eat the unsweetened dumplings, though he is a sweet-toothed person. 

The rice and sweet potato are in the ratio of 1:3, so it was soft and mildly sweetened. The cardamom and coconut gave an enhanced flavour to the dish. You can add one or two teaspoons of ghee/ clarified butter to smoothen the dough. 

The steamed kozhukatai is healthy as well as tasty. Try yours now!