Sago kozhukattai is a unique kozhukattai made using sago and coconut stuffing. Sago kozhukattai recipe with step by step pictures and video. 
In Sago kozhukattai the tapioca pearls looks so cute to see, kids will sure love the look of it and will be tempted to taste it too.Sago or Sabudana or Javvarisi we call it by different names, this is the first time I am trying kozhukattai with it.
About Sago Kozhukattai Recipe
When I was searching for new kozhuttai recipes to try this caught my eye so tried it.This sago kozhukattai is a quite an eye pleasing one looks like jiggly jelly, sure an interesting twist to our regular rice flour dough kozhukattai.Do try this and enjoy!
Variations and Modifications
- Inner stuffing you can add nuts and dry fruits too if you like.You can even add powdered fried gram and add it along with coconut just like somas stuffing.
- Even while mixing the sago, you can a pinch of beets juice and rose essence to make rose sago kozhukattai sure will be a treat to our eyes.
Sago kozhukattai is
- unqiue and treat to our eyes.
- tasty that you can gobble it at one go.
- easy to make and tastes delicious too.
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Sago kozhukattai recipe
Ingredients
- 1/2 cup sago
- salt to taste
- water as needed
For the stuffing:
- 1/2 cup coconut
- 2 tbsp sugar
- 1/4 tsp cardamom powder
Instructions
- Soak sago in water till immersing level for 2 hrs.After 2 hrs, drain water completely.
- For the inner stuffing : To a bowl add coconut,cardamom powder and sugar, mix well and set aside.Add drained sago to a mixer jar.
- Pulse it few times, transfer to a bowl add salt, mix it well gather it together.
- Make small balls and set aside.Now take a ball, flatten it make a small cup like then add the filling.Seal it and make a ball.
- Likewise repeat to finish.Grease steamer plate with oil.Place the plate inside idli steamer.
- Steam for 15 mins in low medium flame.Turns shiny and looks cooked, remove and serve hot!
Video
Notes
- Make sure you soak sago for atleast 2 hrs.Do not add more water, add only till immersing level.
- Make sure to drain water from sago completely.
- Do not use nylon sago which we use for payasam, use white sago.
- I think 1/3 cup coconut would be enough as I had little extra after stuffing.
How to make sago kozhukattai
- Soak sago in water till immersing level for 2 hrs.After 2 hrs, drain water completely.
- For the inner stuffing : To a bowl add coconut,cardamom powder and sugar, mix well and set aside.Add drained sago to a mixer jar.
- Pulse it few times, transfer to a bowl add salt, mix it well gather it together.
- Make small balls and set aside.Now take a ball, flatten it make a small cup like then add the filling.Seal it and make a ball.
- Likewise repeat to finish.Grease steamer plate with oil.Place the plate inside idli steamer.
- Steam for 15 mins in low medium flame.Turns shiny and looks cooked, remove and serve hot!
- Serve hot!
Expert Tips
- Make sure you soak sago for atleast 2 hrs.Do not add more water, add only till immersing level.
- Make sure to drain water from sago completely.
- Do not use nylon sago which we use for payasam, use white sago.
- I think 1/3 cup coconut would be enough as I had little extra after stuffing.
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