The filling is from a rice dumpling recipe handed down from my mother. Traditionally known as "kozhakattai" (learning to pronounce this word correctly involves a graduate-level tutorial; the "z" in the word is not pronounced as in zebra!!), these steamed dumplings are made with a cooked rice flour dough and filled with primarily three different fillings, 1. a sweet one with coconut, 2. a spicy filling made from "urad" dal, and 3. a sweet/spicy combination made with sesame & jaggery (gud). Learning to make these is an art in itself—while steaming them to perfection without having the thin rice flour dough crack and disintegrate is pure science in my opinion!
I've used the sweet & spicy filling with commercially available dumpling wrappers, and deep-fried them. They're soft and chewy when fresh, and warm with the flavors of nutty sesame and earthy jaggery, interspersed with the tiniest hints of red chile heat and salt. It's the toasted red chile that commands attention in this snack, asserting itself sharply against the comforting sesame and jaggery. of As they cool, the dumpling dough tends to crisp up and can be stored in an airtight container for 2 to 3 days.
Ingredients5 tablespoons white sesame seeds
1/2 dried red chile, deseeded and lightly toasted
1/8 teaspoon salt
2 to 3 tablespoons crumbled jaggery (gud) or muscovado sugar
15 to 16 round dumpling wrappers
Oil for deep frying